This bread is derived from the
dense and chewy Russian Rye Bread recipe. I
still recommend to run for some nice ‘икра’ or at least ‘докторская колбаса’ to
accompany the bread. But be tempted, it must cool down completely before you eat
it.
Vitals
| Parameter |
Value |
| Loaf Weight |
500g |
| Hydration |
83% |
| Starter |
13g |
| Pre-ferment Flour |
39% |
Flour selection
I tried different rye flours available on the market, but my favourite one is
Bacheldre Stoneground Rye. My wheat favourite is Bacheldre Strong
Unbleached White Flour, it has 12% protein.
Bacheldre was quite difficult to find during lockdown, like any other flour
though, especially rye flour.
Total in formula
| Ingredient |
Weight |
| Water |
235g |
| Dark Rye Flour |
197g |
| Strong Wheat Flour |
87g |
| Salt |
8g |
Starter and levain
Starter refreshment
| Ingredient |
Weight |
Percentage |
| Ripe Starter |
13g |
80% |
| Water |
25g |
150% |
| Dark Rye Flour |
17g |
100% |
| Total |
54g |
330% |
Levain Build
| Ingredient |
Weight |
Percentage |
| Ripe Starter |
24g |
26% |
| Water |
141g |
150% |
| Dark Rye Flour |
94g |
100% |
| Total |
260g |
276% |
Dough Mix & Shape
| Ingredient |
Weight |
Percentage |
| Levain |
260g |
150% |
| Water |
69g |
40% |
| Dark Rye Flour |
87g |
50% |
| Strong Wheat Flour |
87g |
50% |
| Salt |
8g |
4.5% |
| Total |
510g |
294.5% |