In this video I will show how to make rye-wheat bread with scald according to Belarusian standards. The bread is made with 100% rye and wheat flour and liquid starter. The scald serves as a nutrient medium for sourdough.
For 1 mold
SOURDOUGH 1
80 g dark rye flour
120 g water 21-22C
8 g rye starter (from the refrigerator)
Mix everything well and leave on the kitchen table under a foil or lid for 8-9 hours.
SCALD
16 g rdark rye flour
40 g boiling water
A pinch of unfermented (active) white malt flour
Pour boiling water over the rye flour and mix well. Only then add a pinch of malt. Cover tightly with clingfilm and leave on the kitchen table until the next morning or until the temperature drops to at least 30C.
SOURDOUGH 2
178 g sourdough 1
25 g dark rye flour
45 g scald
108 g water 21-22C
Mix well and leave under a loose lid at 30-33C for 3-5 hours. The sourdough will rise and fall off quickly, this is normal. Let stand for the specified time until the desired acidity level is reached.
DOUGH
Sourdough 2
255 g dark rye flour
200 g whole wheat flour (
10 g salt
150 g water or according to the moisture content of the flour
00:00 Presentation of the bread
00:16 Sourdough
02:03 Dough
03:39 Molding
06:26 Baking and tasting
24 июл 2024
