The characteristics of Russian bread: rough, affordable, less oily, durable, and not prone to spoilage. The most representative one is "Daliba".
Although the famous Russian-style "Black Lieba" is not very good-looking, it is very nutritious and is rare now. "Leba" can be divided into white flour, black flour and whole wheat. The production process can be divided into old noodle fermentation method, seed noodle fermentation method and new noodle secondary fermentation method. It can be used during baking, including large spatula baking, baking sheet baking and mold baking. In the past, in Russian bakeries, most of these lepa breads, which were made as a staple food, did not add oil. What they needed was the aroma of wheat and the original aroma of yeast. This was similar to some French breads, but it was not as exquisite as others. However, its size was large and rough, and it was a representative of Eastern European bread.
big Leba
Recipe Recommendations
- whole wheat flour 500 grams
- fresh milk 250 grams
- qingshui 100 grams
- fine sugar 40 grams
- salt 15 grams
- light cream 40 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for big Leba
1
All ingredients.
2
First mix the dry flour, yeast, salt and sugar well.
3
.......
4
Pour milk and water into the mixed dry powder and make dough.
5
Finally add the light cream and knead until the dough is moist and smooth.
6
Cover the basin with plastic wrap and start basic fermentation.
7
Fermentation is approximately twice as large and remove.
8
It is best for dough that is basically fermented to collapse and not rebound.
9
Then put the dough on the chopping board to exhaust the air and knead it into a ball.
10
Use a round mold with a diameter of 25 centimeters and place the kneaded dough in the mold for final fermentation.
11
Fermentation until twice as large.
12
Make the dough paste in advance and let it cool.
13
Spread a layer of dough evenly on the last leavened bread blank.
14
Preheat the furnace temperature for 5 minutes in advance and bake at a temperature of 180 degrees for about 40 minutes.
15
After roasting, air slightly and turn over the mold.big Leba Make Tips
1. Although the preparation of Dalieba is simple, the required skill level is not low; therefore, pay close attention to mastering every step.
2. Applying a flour paste before baking is one of the characteristics of making Dalieba, so please try to avoid applying other ingredients, such as egg wash.
3. Making the flour paste is not difficult; the key is to master its consistency, which should be slightly thicker than cooked rice soup.
4. You can use any other flour with moderate gluten strength, or mixed flour.
5. The old dough fermentation method mainly involves storing dough that has fermented to 3-4 times its size; when using, simply mix in new flour and necessary ingredients to ferment. The difference between seed dough fermentation and old dough fermentation lies in the quantity. It is similar to the "old dough starter" used in Northern China, but one must control the introduction of contaminating bacteria; I will discuss this issue in detail later.