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% |