Crusty bread
Description
The baking is simple and quick. If you, like me, are also curious to find out what peklevannyi bread is and what it tastes like, try baking it—it's not difficult at all. Watch the step-by-step recipe and everything will turn out.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare the starter for the dough. For this you will need 72 grams of rye sourdough, 210 grams of rye flour, 288 ml of water, and 1.8 grams of fresh pressed yeast.
- 3
Step 3
Pour water into the mixing bowl, add the starter, yeast, flour, and knead the pre‑ferment.
- 4
Step 4
Cover the starter with plastic wrap and place it in a warm spot to ferment for 3.5 hours.
- 5
Step 5
After 3.5 hours, the pre‑ferment is ready for kneading the dough.
- 6
Step 6
For the dough, prepare a starter, 120 ml of water, 20 g of starch, 100 g of wheat flour, 9 g of salt, and 270 g of rye flour.
- 7
Step 7
Knead the dough, shape it into a ball, cover it with plastic wrap, and let it ferment for 2 hours.
- 8
Step 8
After 2 hours, the dough doubled in volume.
- 9
Step 9
Dust the work surface of the table with rye flour, you can add a little bran, lay out the dough, and try not to knead it to preserve the air bubbles.
- 10
Step 10
Carefully shape the round loaf.
- 11
Step 11
Transfer the bread onto a baking sheet and let it proof for 1 hour.
- 12
Step 12
After an hour of proofing, the dough developed cracks and slightly increased in size.
- 13
Step 13
With a sharp knife or a razor blade, make a cut of any shape on the bread. Preheat the oven to its maximum temperature, bake the first 10 minutes with steam or place a container of water on the lower rack of the oven. Then lower the temperature to 180 °C and bake for another 45–50 minutes.
- 14
Step 14
Place the finished bread on a rack and let it cool to room temperature. Do not slice the bread at this time, as the baking process is not yet complete.
- 15
Step 15
After the bread has completely cooled, it can be eaten. The bread turned out fragrant, with a fine‑porous crumb and a crust with picturesque cracks. You definitely can’t buy such bread in any store right now.