Хлеб Бочу (BOČIŲ duona)

This bread is made using thermophilic starter, for more information see:    • Salinātā rudzu rupjmaize своими руками   DO NOT TRY TO REPEAT IF: You have baked only ciabatta You have never baked rye bread with scald You do not know what is the difference between sourdough and yeast You never control fermentation temperature You think, that two-steps rye breads are very complicated This video is only for advanced hobby-bakers! The whole process takes up to 56-80 hours! -----Recipe for 1000g flour------ Mesophilic sourdough using traditional rye starter 3:50 rye starter (hydration 100%) 10,8g medium rye flour 54,6g water 114,6ml salt 1,2g Total 181,2g Hydration 200% Fermentation 16 h. at 28-29°C or Mesophilic sourdough using Concentrated Lactic Acid Sourdough (CLAS) , for more information see: https://brotgost.blogspot.com/p/clas....) 3:50 CLAS (fresh or from fridge) 15,7g medium rye flour 54,6g water 109,7ml salt 1,2g fresh yeast 0,4g Total 181,6g Hydration 200% Fermentation 15 h. at 28-29°C Scald 0:42 medium rye flour 300g red rye malt 30g water 60°C 470ml malt extract 45g fermentation 6 h. at 63-65°C Thermophilic sourdough 2:39 scald thermophilic starter 50g fermentation 18 h. at 48-52°C Pre-dough 1 5:09 mesophilic sourdough thermophilic sourdough water 20ml fresh yeast 2 fermentation 2,5 h. at 29-30°C Pre-dough 2 6:06 pre-dough 1 medium rye flour 430g ground caraway seeds 17g salt 13,8-18,8g fermentation 2h at 29°C Dough 7:23 pre-dough 2 wheat flour (french type T80) 170g malt extract 45g fresh yeast 5g water 20ml caraway seeds for topping 3g fermentation 45 min. at 30°C Total flour 1000g water 670ml dough 1804g final proof 45-50 min. at 30-34°C bake 6 min 300°C, followed by 30 min. at 190°C, if necessary use at the end only low-heating or 20 minutes 250°C, followed by 20 min at 220°C 2-3 minutes prior to the baking end, spray loaf with water Thermophilic starter in 24h (no subtitles)    • Термофильная закваска (термофильный стартер)   Thermophilic starter in 36-48h    • Salinātā rudzu rupjmaize своими руками   Red rye malt is being produced just in a small number of countries, such as Russia, Ukraine, Belarus, Baltic States, Germany may be few other. If you leave in Europe, it makes sense to purchase red rye malt, from Germany. I use the malt from this online store: https://www.backstars.de/rund-ums-bac... Unfortunately it's impossible to replace red rye malt with any brewing malt, but you can make red rye malt yourself, as I explained in this video:    • Ржаной ферментированный солод   More recipes in English here:   • Bread recipes (english subtitles)