Youtor
Black Hamster Rye Bread Чёрный Хомяк ржаной хлеб
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=nbw-srBP_Fo
Black Hamster - rye loaf. Complexity level II (Pre-Pro). • (Level I - Enthusiast, Level II - Pre-Pro, Level III - Pro, Level IV - Bread Artist). • Dough Ingredients: • • 100% hydration active dark rye flour leaven – 200 g • • bread wheat flour (13-13.5% protein) – 105 g • • whole wheat flour – 55 g • • full flavor molasses – 8 g • • water – 10 g • • fine see salt – 10 g • Brewed malt ingredients: • • grounded dark rye malt – 40 g (I use this: https://gastronomusa.com/products/cop... • you can replace with this type of malt: https://www.midwestsupplies.com/produ... ) • • dark rye flour – 5 g • • hot boiling water – 40 g • Soaked feed mixture Ingredients: • • roasted flax seeds – 40 g • • roasted pumpkin seeds – 40 g • • roasted sunflower seeds – 40 g • • roasted white sesame seeds – 40 g • • rye flakes – 55 g (I use this: https://www.amazon.com/dp/B00IV6SPFC?...) • • crashed rye or wheat berries – 80g • • water 250 g • Supplemental Ingredients: • • olive oil spray • Day Before Making the Dough • 1. Prepare the Leaven: Mix 100 g dark rye flour, 100 g water, and 10 g active rye starter. Let sit at 24-26°C (75-79°F) for 6-10 hours. • 2. Brew the Malt: Add boiling water to ground dark rye malt, mix, then add 5 g dark rye flour. Mix again, cover, and keep at 60-70°C (140-158°F) for at least 2-3 hours or overnight. • 3. Soak the Seeds and Flakes: Mix all seeds and flakes with water, cover, and let sit at room temperature for at least 3 hours or overnight. • Next Day • 4. Mix the Dough: In a large bowl, combine the brewed malt, soaked seeds, molasses, leaven, flour, and salt. Mix at medium speed for 10-15 minutes. • 5. Shape the Dough: Follow the shaping method shown in the video. Sprinkle the pan and the dough surface with raw sunflower seeds if desired. • 6. Transfer to Pan: Place the dough into a greased bread pan. • 7. Ferment: Cover and let the dough rise at 26-30°C (79-86°F) for 3-3.5 hours, until it doubles in size and small holes appear on the surface. • Baking • 8. Bake with Steam: Bake at 250°C (480°F) for 10 minutes with steam. • 9. Bake Without Steam: Reduce the temperature to 200-210°C (390-410°F) and bake covered for 30-40 minutes. • 10. Cool and Mature: Let the bread cool on a wire rack for 2 hours, then pack it in a plastic bag and allow it to mature for at least 12 hours before slicing for the best flavor.
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