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Riga bread (Rizhsky bread)
This bread has been baked using thermophilic sourdough, for more information watch:
• Salinātā rudzu rupjmai...
Recipe for 1000g of flour
85% light rye flour
5% light rye malt
10% 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.blogs...)
CLAS 17,4 g
light rye flour 54 g
water 27,6 ml
salt 1,2g
fresh yeast 0,4 g (or dry yeast 1.3 g)
Total 100,56
hydration 65%
16h at 27-28°C
Scald
light rye flour 200g
rye malt flour 50 g (self milled in case of using malt grain)
water (100 °C) 450 ml
caraway seeds 4 g
3 h at 65°C
Thermophilic sourdough
scald
Thermophilic starter 60 ml (for more information watch • Salinātā rudzu rupjmai... )
Predough
"old" dough
thermophilic sourdough
fresh yeast 2,5g, or dry yeast 0,8g
4 h at 30-32°C
Dough
predough
light rye flour 590g
high gluten wheat flour 100g
salt 14-18g
malt extract 50g
fresh yeast 1-2g or dry yeast 0.3-0.7g
water, if necessary 20ml (depends on ash content of the flour)
hydration 56-57%, could be higher depending on the ash content
75 minutes at 30-32°C
shape two loafs
final proof 75 minutes at 32-34°C
Bake 6-7 minutes at 300°C + 23-25 minutes at 190°C
alternatively: 10 minutes 250°C, 25 minutes 200°C
Simple version of this bread can be found here:
• Рижский бездрожжевой хлеб
More recipes in english here:
• "Бородинский" хлеб по ...