Simple wholemeal bread (CLAS) скачать в хорошем качестве

Simple wholemeal bread (CLAS)

Wholemeal bread using 60% of rye and 40% of wheat according to the Soviet GOST standards. Interesting is, that on each fermentation stage, a mix of both flours is used. This bread has been baked using Concentrated Lactic Acid Sourdough (CLAS), for more information see: https://brotgost.blogspot.com/p/clas.... Since wholemeal wheat flour requires acidification more or less exact as rye flour, 10% of the total flour amount has to be added with CLAS and pre-dough fermentation should be used for better quality! Pre-dough CLAS (fresh) 290g wholemeal rye flour 300g wholemeal wheat flour 200g water (35°C) 450ml fresh yeast 6g 3 h. at 28-29°C Dough pre-dough wholemeal rye flour 200g wholemeal wheat flour 200g salt 15-20g water 50ml hydration 69% fermentation 75-90 min at 30°C final proof 60-75 minutes at 32°C Total flour 1000g water 690ml dough 1716g Baking 5 min 280°C with steam 5 min 280°C without steam 40 min 200°C OR 6 min 250°C with steam 6 min 250°C without steam following by 40-45 min. at 200°C More recipes in English here:    • Bread recipes (english subtitles)