Narochansky bread is most famous belarusian dark bread and well known far beyond Belarus itself.
This bread is being baked using thermophilic sourdough, for more information watch:
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Recipe for 1000g of flour
73% light rye flour
7% red rye malt
20% high gluten wheat flour
This bread requires light rye flour,
Ash content, according to the Russian standards 0.75%
"old" dough with traditional starter
starter (hydration 100%) 12,0 g
light rye flour 54,0 ml
water 34,0 ml
salt 1,2 g
20-24h at 27°C
or "old" dough using CLAS (concentrated lactic acid sourdough , for more information see:
brotgost.blogspot.com/p/clas....)
CLAS 17,4 g
light rye flour 54 g
water 27,6 ml
salt 1,2g
fresh yeast 0,4 g (or dry yeast 0.13 g)
Total 100,56
hydration 65%
16h at 27-28°C
Scald
light rye flour 130g
red rye malt 70g
potato puree 120g
water (100 °C) 400ml
caraway seeds 10g
3 h. at 63-65°C
At the end stir and cool down to 53°C
Thermophilic sourdough
scald
thermophilic starter 60g
16-18h at 48-52°C
At the end cool down to 35°C
Predough
thermophilic sourdough
"old" dough
fresh yeast 4-5g
3-3,5 h at 30-32°C
Dough
predough
malt extract 30g
light rye flour 540g
high gluten wheat flour 200g
salt 14-19g
water 0-60ml
fresh yeast 5g
60-90 minutes at 30°C
final proof 60 minutes at 32°C
Baking
8 minutes при 270°C
following by 40 minutes at 200°C
Total
flour 1000,00 g
water 596 - 650 ml
dough 1685g
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:
www.backstars.de/rund-ums-bac...
Unfortunately 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:
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More recipes in English here:
• Bread recipes (english...
29 сен 2017
