Just as from the edge of the sword the slice of the cossacks bread should fall off and strong is the taste of this mixed rye bread. This is ensured by the sourdough which brings a mildly sour flavor to the taste of the bread.
Also this was the first time that I have baked bread in a wooden form. Since this bread was to be baked in a wooden form it is the perfect foundation for different flavor profiles. If you were to add walnuts to the bread you would end up with a hearty walnut bread.
for 3 Breads – 14/14/6cm Each 680g
- 10g Starter
- 280g Rye Flour Type/960
- 250g Water
Maturity time: 15-20 hours / 26-28°C
- 150g Water 30°C
- 100g Old Brot (torn into small pieces)
Soak for 4 hours and before adding to the main dough blend with a stick blender.
- 580g Mature sough
- 250g Bread Soaker
- 420g Rye Flour Type/960
- 300g Wheat Flour Type/700
- 450g Water
- 22g Sea Salt
- 15g Ground bread spice (Fennel, Coriander)
- 10g Yeast
Work all of the ingredients into a dough and let stand at room temperature, covered for 20 minutes. After the dough is rested, portion the dough into 3 equal sized portions form each into a round loaf.
Grease the wooden molds cleanly with fat so the round loaves can be placed inside. Cover with a towel and let rise in a warm place.
Once the dough is ¾ proofed, use a dough scraper to make the desired pattern on the top.
Bake in a hot oven at 250°C with steam then let out the steam after 4-5 minutes.
After the initial baking phase reduce the temperature as usual and finish baking for 45-50 minutes (wooden forms can be removed after 35 minutes of bake time).