In this video I will show how to make Russian rye sourdough bread. The bread consists of 100% rye whole grain flour, water and salt. If you like a pronounced sourness in your rye bread like I do, this bread will absolutely be to your liking. It has a deep, capacious and very rye-like flavor.
Rye sour bread based on a recipe from 1940 from Plotnikov and Kolesnikov's "350 varieties of bakery products", an imperishable classic of Soviet baking, is one of my absolute favorites!
In 1946, the Leningrad branch of VNIIHP was founded. Its first director was candidate of technical sciences P. M. Plotnikov. Many famous scientific developments of the Leningrad branch were associated with his name for many years.
Sourdough
10 g rye starter
100 g rye flour
70 g water 36-40C
Preferment
200 g rye flour
350 g water 36-38C
150 g mature sourdough starter
Dough
300 g rye flour
7.5-10 g salt
50-75 g water or according to moisture content
The baked bread is smeared with potato flour slurry to give it a glossy and soft crust.
00:00 Presentation
00:17 Sourdough
02:09 Preferment
03:59 Dough
05:41 Molding
07:22 Baking
08:51 Tasting
24 июл 2024
