Jelgava bread - Latvian rye bread скачать в хорошем качестве

Jelgava bread - Latvian rye bread

Latvian rye bread according to recipe from 1979 Recipe for 1200g of flour This bread in the bakeries was baked using the "old" dough from the last fermentation, We can simulate that at home conditions, using rye starter. "Old" dough 120g Using traditional sourdough starter: rye starter with hydration 100% 14,1g wholemeal rye flour 63,5g water 42,4ml salt 1,4g fermentation 20h at 28°C Using Concentrated Lactic Acid Sourdough Starter (CLAS): CLAS from fridge or fresh 30,5g wholemeal rye flour 59,5g water 29,1ml salt 1,4g fresh yeast 0,4g fermentation 20h at 28°C for more information about CLAS, see: https://brotgost.blogspot.com/p/clas.... Scald light rye flour 432g diastatic rye malt 24g boiled water 756 caraway seeds 4,8g fermentation 5h at 63-65°C cool down to 35°C Predough "Old" dough Scald Mix half of scald with "old" dough and let ferment for 3h at 29°C Then mix with rest of scald and let ferment for 14-15h more, at 29°C Dough Predough first clean wheat flour 168g (can be replaced with wholemeal-all purpose flour mix 1:2) whole meal rye flour 504g salt 16,56 sugar 12 fermentation 90 minutes at 30°C shape 2 loafs final proof 60 minutes at 32-36°C Total flour 1200,00 water 804,00 dough 2037g baking 8 min at 280°C following by 40-45 minutes at 190°C More recipes in English here:    • Bread recipes (english subtitles)