Russian style big bread

Overview

Traditional Russian-style burrito, the simplest ingredients create an original taste. The simple and generous Leba bread is a low-fat and healthy bread. It has a crispy and chewy exterior and a soft and delicious inside. It tastes even better when paired with your favorite dried fruits~ Friends who like this bread, please act quickly~ The light rain has started~ This recipe is for about 1000g of Leba.

Tags

• baking
• beer
• beer starter
• corn oil
• cranberry
• dried jujube slices
• high gluten flour
• low sugar yeast
• maltose
• oatmeal
• pumpkin seeds
• purified water
• rye flour
• sunflower seed kernels
• blackcurrant
• salt

Ingredients

Steps

1. 1 Beer starter, heat 130ml of beer to 78 degrees, pour the beer into 30g of high-gluten flour, and stir evenly. Lower the temperature to 38 degrees, add yeast, stir evenly, cover with two layers of plastic wrap and ferment at room temperature for 12 to 30 hours.

   

2. 2 Beer fermentation liquid, 100ml of beer, add 20g of maltose, stir briefly in the microwave, take it out and stir evenly. When the temperature drops to within 40 degrees, add 4g of low-sugar yeast and 6g of beer starter and stir until everything is combined.

   

3. 3 Cover with two layers of plastic wrap and ferment at room temperature for 6 hours.

   

4. 4 For the main dough, 500g high-gluten flour, 50g rye flour, 10g salt, 36ml corn oil, 250ml purified water, and beer yeast are mixed and kneaded to the expansion stage. Knead for fifteen to twenty minutes.

   

5. 5 The kneaded dough is rounded, placed in a container, covered with two layers of plastic wrap, and fermented at room temperature for 8 to 12 hours.

   

6. 6 The fermented dough triples in size.

   

7. 7 Take out the fermented dough, deflate it with bare hands, cover it with plastic wrap and let it rest for 20 minutes. After relaxing, roll it into dough

   

8. 8 Wrap in dried fruits and spread evenly on the surface of the dough

   

9. 9 Roll it up from top to bottom into an olive shape.

   

10. 10 Put the rolled bread base into the baking pan, cut the buns, and cut the bread into strips. It can be fermented again, in an oven or in a fermentation box. Put a bowl of hot water into the oven for fermentation and add the bread dough. Ferment for about 45 to 60 minutes. Fermentation environment, the temperature is below 38 degrees and the humidity is 75%. Cover the surface with a wet towel or spray warm water on it.

    

11. 11 Brush the surface with batter, add 150ml of purified water and 15g of high-gluten flour, mix well, let stand for 20 minutes and cook over low heat until the batter becomes transparent. As shown in the picture~

    

12. 12 Take out the fermented bread dough and preheat the oven to 230 degrees.

    

13. 13 Brush the surface of the bread with batter and then the oven is fully preheated, then put the bread into the oven for baking.

    

14. 14 Bake at 200 degrees for 65 minutes. Take it out of the oven until the surface is golden brown.

    

15. 15 A delicious and mellow traditional Leba bread is out of the oven ~ super delicious!

    

16. 16 Super delicious😋