Ingredients for - Orlovsky bread
How to cook deliciously - Orlovsky bread
1. Stage
CHAMBER: 35 g of rye sourdough with 100% moisture, 140 g of rye flour, 93 g of water. Mix well and leave to ferment for 6 hours at 30°C.
2. Stage
Dough: 250 g of sourdough, 200 g of rye flour, 150 g of 2 c. wheat flour, 8 g of salt, 30 g of molasses, 240 g of water. Combine all the ingredients into a homogeneous mass. Knead the dough for about 5 minutes. The dough should be sticky, plastic, not steep. If necessary, add a little water (or flour) to desired consistency. Cover and leave to ferment at 30*C for 1.5 hours. The dough will increase in volume by about 2 times.
3. Stage
With wet hands, carefully transfer the dough to the greased mold. Smooth the surface with wet hands, cover the form with a bag (as a cap) and leave to prove at 30*C for 1 hour. At the end of the proofing, sprinkle the top of the loaf well with water. Bake for about 1 hour at 200-210°C. Before taking the bread out of the oven, spray it again with water.
