Монастырский заварной хлеб

Rye monastic sourdough bread made in 3 days from scratch without yeast or starter. Monastic sourdough starter for baking yeast-free bread. Day 1, morning, 12:50 AM Mash 50g white malt 20g red malt 200ml water 15g raisins 48 hours, 28-29°C Day 2, evening, 4:45 AM Brew 170g whole rye flour Farm rye malt 30g 450ml boiling water 3g coriander, anise, caraway 3-5 hours at 63-65°C Day 3: Morning 6:25 Sourdough ferment brew 150g whole rye flour until it sours at 28°C make it 6.5 hours Dough 9:14 Sourdough 50g molasses, honey, syrup, or sugar 430g whole rye flour 150g wheat flour (I used two types) 150g salt 15-20g water as much as the dough will take, approximately 20ml Proof the dough for 1.30 minutes at 30°C. Shape 11:10 Final proofing 45-60 minutes. Baking time: 12:57 6 min at 300°C, then 35 min at 200°C or 15 min at 250°C and until done at 200-220°C (I think about 30 minutes) Total Flour 1000g Water 670ml Dough 1756g Dilute 30-50g of the finished dough with water and refrigerate. This will be the sourdough for next time! About monastery sourdoughs: https://brotgost.blogspot.com/2018/12... Monastic plain rye bread:    • Монастырский хлеб за 3 дня