ПШЕНИЧНО-ЖИТНІЙ ХЛІБ З СОЛОДОМ на заквасці Левіто

WHEAT-RYE BREAD WITH MALT on Levito sourdough In the evening, prepare the rye starter: 90g of Levito madre sourdough 90g of rye hulled flour 90g of water In the morning, make the dough: 260g of rye starter or rye sourdough 105g of rye hulled flour 200g of wheat flour of the 1st grade or in/g 200g of water Knead and leave to ferment for 3 hours (t+26+32, I had 20 degrees) Make the infusion: 50g of rye red malt 4g of ground coriander 150g of boiling water Pour in, stir until smooth and leave to cool on the table Kneading the dough: All the dough and infusion 250g of wheat flour, as added to the dough 56g honey 11g salt Knead everything for 10 minutes. Leave to ferment for 1 hour (approximately). Form the bread or put it in a mold, smooth it out and let it rise for 1 hour. Mine was at a temperature of 20 degrees. Preheat the oven to 250 degrees (you can 275-300), if you are baking hearth bread, then preheat the oven together with the baking sheet. Bake for 5 minutes at maximum temperature with steam (I bake without steam), then release the steam, reduce the temperature to 200 degrees and bake for another 35 minutes. If desired, after removing from the oven - grease with brewed starch, or grease with water 5 minutes before the end of baking, as I grease quick bread molds.