Стародубский Хлеб - пшеничный заварной хлеб с изюмом

Starodubsky bread Most interesting Russian wheat bread according to recipe from 1940. Recipe for one loaf, 800g first clear flour/very strong or hard flour fresh wheat sourdough 80g (hydration 100%) prepared using any method you like Scald wheat flour (first clear/strong or hard) 160g rye/barley malt (white malt flour enzyme active) 16g water 100°C 280ml prepaired 2-3 hours at 63-65°C white malt is added after mixing all components with boiled water, at the end cool down to 35°C Pre-Dough I sourdough scald fermentation 3 hours at 30°C. Pre-Dough II pre-dough I wheat flour (first clear/strong or hard) 280g block yeast 12g water 24ml Fermentation 3 hours 28-29°C Dough pre-dough II wheat flour (first clear/strong or hard) 320g malt extract 40g salt 12-16g (depending on the salt intensivity) raisin 80g water 64-100ml (depends on flour) hydration 51-55% fermentation 90 min at 29-30°C. last rising 60-75min. bake 50 min at 200°C with a little steam during first 10 minutes Total flour 800 water 368 grand total 1292,8 More recipes in english here:   • Bread recipes (english subtitles)