Riga bread according to GOST
Description
The baking is prepared simply and quickly. The recipe for making Riga GOST bread does not belong to the category of easy recipes, but there is nothing extraordinarily complicated about it. All that is needed is desire and a set of ingredients. How to make it, see the step-by-step recipe. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for baking bread.
- 2
Step 2
First, prepare the rye saccharified brew. For this you will need 175 grams of rye flour, 1 teaspoon of cumin, 35 grams of unfermented rye malt.
- 3
Step 3
In a glass or ceramic container with a lid, pour in the flour, add the caraway, and stir.
- 4
Step 4
Pour in 280 ml of boiling water, stir.
- 5
Step 5
Add 35 grams of malt, stir.
- 6
Step 6
Cover with a lid, place in the oven at 65 °C for caramelization for 3–5 hours.
- 7
Step 7
Immediately prepare the starter, which should be fed from 100% hydration to a 66% hydration starter. To do this, add 15 ml of water and 35 g of rye flour to the starter. Place it in a warm spot for 3.5–4 hours.
- 8
Step 8
Sugar‑sweetened infusion after 3 hours in the oven. It should be cooled to a temperature of 32‑36 °C.
- 9
Step 9
Transfer the cooled mash into a mixing bowl, add 3 grams of fresh yeast dissolved in a minimal amount of water, and add the starter.
- 10
Step 10
Add 35 grams of rye flour here as well and knead the starter. Cover the starter with plastic wrap and place it in a warm spot to ferment for 3–5 hours.
- 11
Step 11
For preparing the starter dough, gather 35 g of molasses, 14 g of salt, 85 ml warm water, 330 g rye flour, and 70 g wheat flour.
- 12
Step 12
Add salt and molasses to the water, stir until dissolved.
- 13
Step 13
Mix both types of flour.
- 14
Step 14
Place the risen starter.
- 15
Step 15
Knead the dough, cover it with plastic wrap, and place it in a warm spot for 2 hours.
- 16
Step 16
After 2 hours, spray the table’s work surface with water and lay out the dough.
- 17
Step 17
Shape the bread into a loaf, doing so continuously by wetting your hands in water and smoothing the dough to eliminate all cracks, achieving an even and smooth surface. Place the dough to proof for 1 hour 15 minutes, preferably in the oven with the light on; every 15 minutes smooth the dough with wet hands, trying to keep the loaf from spreading outward.
- 18
Step 18
Preheat the oven to the maximum temperature. Make three punctures in the bread with a wooden skewer; this is the “calling card” of Riga bread. Spritz the oven with water from a spray bottle and bake the first 10 minutes at the maximum temperature, then lower the temperature to 230 °C and bake for another 30 minutes.
- 19
Step 19
5 minutes before the end of baking, prepare a sour mixture from half a tablespoon of starch and half a glass of water.
- 20
Step 20
Spread the kissel over the surface of the ready bread.
- 21
Step 21
Place the bread on a rack to cool completely for 8–12 hours.
- 22
Step 22
After 8–12 hours you can try this legendary bread. Thanks to the cooking method and composition, it can be stored without loss of flavor for up to 10 days.