I have introduced Leba's practice before."Da Leba bread" is the name of Eastern European countries, which means big bread. Made in Russia is the best. There are many kinds of leba, among which "black leba" is the most famous. It is mainly made from whole Mecca rye.
Daliba (big bread) is the traditional staple food of Russians. In the past, there was only one bakery for each farm in Russia, and families went to the bakery to bake bread regularly. I only eat stored bread at home, so the bread is made very large and sliced when eating. Over time, unique skills and customs were formed. In 1898, the Russians built the Middle East Railway in China. With the construction of the Middle East railway, Russians flocked to Harbin in large numbers. In order to meet their traditional needs for food, clothing, housing and transportation, in 1900, Russian Ivanyakolovich Qiulin opened the Harbin Branch of Qiulin Foreign Exchange and set up bread and other food workshops to specialize in the production of traditional foods such as Dalieba that Russians like. In the past, it was specially eaten by Russian overseas Chinese as a staple food, but now it is a famous specialty product in Harbin.
In the past, fresh yeast, hops, salt, etc. were used to make this kind of bread. The oven is baked with firewood such as birch and oak. The minimum bread should be made from more than three kilograms of dry flour to make a round bread, and the large one should be five kilograms of flour.
Now, if you make it at home, use flour, salt, yeast, etc. The specific practices are as follows;
Fancy big lieba
Recipe Recommendations
- high-gluten flour 300 grams
- whole wheat flour 200 grams
- dry yeast 8 grams
- maltose 15 grams
- salt 10 grams
- milk powder 25 grams
- beer 100ml
- qingshui 200ml
- rye flour appropriate amount
Steps for Fancy big lieba
1
High-gluten flour, whole wheat flour, dry yeast, maltose, salt, milk powder, beer, water, rye flour.
2
First add dry yeast, salt and milk powder to the flour and mix well.
3
Pour in the maltose and mix well.
4
Use 100ml of beer and 200ml of water to make dough.
5
Cover the basin with plastic wrap and carry out basic fermentation at a temperature of 28 - 35 degrees Celsius.
6
The dough is fermented until it is twice as big and taken out. Use your fingers to test the dough for inelasticity and the basic fermentation is complete.
7
Place the dough on the chopping board and press it flat to evacuate the internal air, then roll the dough with your hands into a dough and round, cover it with plastic wrap and let it soak for 20 minutes.
8
Place the dough on a baking sheet and press the dough into a round cake shape with your hands.
9
Send it into a preheated 30-degree oven for final fermentation.
10
Remove from the oven when the billet is fermented to twice its size.
11
Use a spray kettle to spray mist on the surface of the blank.
12
Cover with a piece of impression paper made of non-stick material, sieve a layer of rye flour on the blank with a surface sieve, and remove the paper.
13
Use scissors to turn the periphery at a 35-degree angle to evenly cut two layers of lace to make a shape.
14
This is how it looks like to do a good job.
15
Preheat the oven at 190 degrees for 5 minutes, place the prepared blanks into the inner rack of the oven, and bake for 45-50 minutes
16
Bake until dark red and remove.
17
Allow it to cool and slice it into slices before serving.Fancy big lieba Make Tips
Characteristics of Dalieba: dark red color, crispy outer skin, soft inner skin, rich wheat aroma, salty taste, no oil, no sugar, healthy and delicious. Warm tips: 1. When making this bread, be sure to knead the dough until evenly, and use a throwing method to make the pores of the internal tissue after fermentation are fine and even. 2. The impression paper can be made by yourself and can be hollowed out with a carving knife. It is best to use baking cloth as the material paper, which can be used repeatedly. 3. When baking, the fire should be even to make it fully and evenly colored. The temperature should not be too low. The color should be dark, but not burnt. The outer skin of the finished product should reach 2 mm thick and hard skin, which is very burnt and crispy. 4. Use a 34L oven to bake the largest lepa bread. You can use 500-600 grams of dry flour. The water consumption for 500 grams of dry flour is 280ml, and the water consumption for 600 grams is 350ml. If you want to add eggs and need to lose the corresponding amount of water, beer and water must be counted together.