This recipe is from https://www.theguardian.com/travel/2023/jan/13/it-is-challenging-to-bake-in-a-warzone-the-kyiv-bakery-that-continues-making-up-to-1000-loaves-a-day [1] . The baker is Anna Makievska and photographer is Valeriia Horovets/Hachette . The recipe as printed makes four @ 600g loaves. I cut the recipe down to make 1 loaf. I made no changes to the ingredients. However, instead of kneading, I did Tartine like stretch and folds, retarding the dough in a parchment lined 2qt sauce pan with lid for approximately 24 hours of retardation, I baked according to the instructions for Mark's Rye in "Bittman Bread". The loaf rose nicely and is really good for breakfast toast and peanut butter.
Yield | |
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Source | Anna Makievska |
Prep time | 1 hour, 30 minutes |
Cooking time | 1 hour, 35 minutes |
Total time | 3 hours, 5 minutes |
Links
[1] https://www.theguardian.com/travel/2023/jan/13/it-is-challenging-to-bake-in-a-warzone-the-kyiv-bakery-that-continues-making-up-to-1000-loaves-a-day
[2] http://www.thefreshloaf.com/node/33093/leaven
[3] http://www.thefreshloaf.com/node/6876/bread-flour
[4] http://www.thefreshloaf.com/handbook/whole-wheat-flour
[5] http://www.thefreshloaf.com/handbook/salt