БЕЗДРОЖЖЕВОЙ ХЛЕБ №8 - Рижский

BEGINNER'S COURSE "YEAST-FREE" RIGA BREAD USING ANCIENT METHODS THIS COURSE HAS SOMETHING NO ONE WILL TELL YOU! I recommend starting this video course from the very beginning:    • БЕЗДРОЖЖЕВОЙ ХЛЕБ №1 - Закваска и первый х...   Recipe for 1000g flour Brewing time: 1 hour Sifted rye flour: 250g Unfermented rye malt: 50g Boiling water: 550g Caraway seeds: 4g Brew the flour and caraway seeds, add the malt, and stir. Saccharify for 5 hours at 63-65°C and leave in a cooling oven until the temperature reaches 33-35°C. Fermented tea leaves 4:27 All tea leaves Dry ripe dough 20g 16-17 hours at 29-30°C Work the dough into the top half of the flour, let it sit for 1 hour, then stir it into the top half of the tea leaves. After 7 hours, stir it into the bottom half of the tea leaves. Dough 9:28 All fermented tea leaves Sifted rye flour 580 Grade 1 wheat flour 100 Table salt 15 Hot water to dissolve molasses 20ml Maltose molasses 50g 1 hour 30 minutes at 30°C. Fast proofing 35 min. Keep warm Bake for 7 minutes at 300°C, then 23 minutes. at 190°C TOTAL flour 1000 water 570 dough 1639 My blog: https://brotgost.blogspot.com/ How to make your first kvass and bake with dry dough is on my blog: http://brotgost.blogspot.com/2021/08/... FAQ: https://brotgost.blogspot.com/p/faq.html Full video course on baking yeast-free bread here:    • Мастер-класс "Традиционный бездрожжевой хлеб"   How to bake without blowing: https://brotgost.blogspot.com/2016/02... Baking calculators For any volume: http://brotgost.blogspot.com/p/blog-p... More recipes using dry dough are on my blog: https://brotgost.blogspot.com/search/...