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Scalded bread technology (CLAS)

In this video I'll show how to bake scalded bread, when the whole water is used for scald, using Concentrated Lactic Acid Sourdough (CLAS). CLAS even can be taken from fridge and should not be refreshed. For more information see: https://brotgost.blogspot.com/p/clas.... Scald medium rye flour 200g red rye malt 50g boiled water 600ml caraway seeds or coriander 3g 5 h at 63-65°C Preferment scald medium rye flour 50g CLAS (fresh or from fridge) 29g fresh yeast 1,5g water 10ml 15 h. at 29°C Dough Preferment malt extract 40g sugar 40g salt 10-15g water 60-80ml fresh yeast 10г medium rye flour 540г first clear wheat or high gluten wheat flour 150g fermentation 1,5 h at 30°C. final proof 45min. Bake 5 min 300°C, following by 40 minutes at 200°C Total flour 1000g water 689ml dough 1788,5g Red rye malt is being produced just in a small number of countries, such as Russia, Ukraine, Belarus, Baltic States, Germany may be some other. If you leave in Europe, it makes sense to purchase red rye malt, from Germany. I use the malt from this online store: https://www.backstars.de/rund-ums-bac... Unfortunatelly it's impossible to replace red rye malt with any brewing malt, but you can make red rye malt yourself, as I explained in this video:    • Ржаной ферментированный солод   More recipes in English here:    • Bread recipes (english subtitles)