Bread
Description
The baking is prepared simply and quickly. The “Chusovskoy” bread is named after the town of Chusovo in the Perm region. It is baked from a mixture of rye whole‑grain flour and second‑grade wheat flour. Preparing it is quite easy if you follow the step‑by‑step recipe. It can be baked as a shaped loaf or as a hearth bread. For baking a shaped loaf, the amount of water should be increased by about 20%.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In the container for mixing the dough, pour in the water, dissolve the salt, yeast, and add the starter. Mix well until homogeneous.
- 3
Step 3
Add sifted rye and wheat flour.
- 4
Step 4
Knead the dough, cover it with plastic wrap, and let it ferment for 5–6 hours.
- 5
Step 5
During fermentation, the dough increases in size by 1.5–2 times.
- 6
Step 6
Dust the work surface of the table with rye flour, then place the dough.
- 7
Step 7
Shape a round loaf, transfer it to a baking sheet, let it proof for 1 hour.
- 8
Step 8
During the proofing, the bread develops a network of cracks. Bake in a preheated oven at 240 °C for the first 10 minutes, then lower the temperature to 180 °C and bake for another 45–50 minutes.
- 9
Step 9
Let the finished bread cool to room temperature on a rack. Do not cut the bread at this time, as the baking process is not yet complete.
- 10
Step 10
The bread turned out fragrant, tasty, with a crunchy crust and a slightly tangy flavor that pairs very harmoniously with food.