Stolichniy bread (CLAS) скачать в хорошем качестве

Stolichniy bread (CLAS)

Stolichniy bread One more common rye-wheat sandwich bread in the Soviet Union, and today in Russia. This bread has been baked using concentrated lactic acid sourdough (CLAS), for more information see: https://brotgost.blogspot.com/p/clas.... Rye-wheat breads with 50-75% of rye flour can be baked with CLAS using direct method (without pre-dough) or with predough. In this video I'll show predough method. CLAS should be refreshed before usage. 5% of the total flour amount is added to the dough with CLAS Recipe for 800 g of flour (50% rye and 50% high gluten wheat) Predough CLAS 116g (fresh refreshed) medium rye flour 360 g water 33-35°C 384 ml fresh yeast 4 g or 1.3 g dry yeast fermentation temperature 28-30°C fermentation time 3 h Dough predough high gluten wheat flour 400 g salt 12-16 g sugar 24 g water (hot) 48 ml fermentation 60-90 minutes at 30°C final proof 40-45 minutes at 32-34°C Baking 8 minutes 270°C, following by 40 minutes at 190°C or 10 minutes 250°C, following by 40-45 minutes at 190°C More recipes in English here:    • "Бородинский" хлеб по рецепту 1940г.