Крестьянский хлеб

How to improve bread quality with two simple methods !!!!This bread has been baked using Concentrated Lactic Acid Sourdough (CLAS), for more information see: https://brotgost.blogspot.com/p/clas.... !!!!! Recipe for 1kg flour, rye-wheat bread 70:30 Pre-ferment 0:14 fresh CLAS 290g medium rye flour 480g diastatic rye malt 20g water 420ml fresh yeast 6g fermentation 3 h at 28-29°C Dough 2:08 pre-ferment medium rye flour 100g wholemeal wheat flour 300g salt 15-20g water 60ml lard 30g fermentation 1h. 15 min. at 30°C Shaping 3:56 Final proof 30 minutes at 30-34°C Baking 6:00 7 min. with steam at 260°C, then 8 min. at 260°C without steam, then 30 min. at 200-210°C Total flour 1000g water 670ml dough 1696g More recipes in English here:    • "Бородинский" хлеб по рецепту 1940г.