Хлеб Бочу (BOČIŲ duona)

rye flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while being more nutritious.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: yeast

Yeast provides a quicker rise but lacks the depth of flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds a unique sweetness while being lower in calories.

barley flour

🥗Healthier: quinoa flour

💰Cheaper: oat flour

Quinoa flour is gluten-free and nutritious.

Scald 45g malt extract in 470ml water at 60°C, then let the temperature drop to 50°C.

Add 300g medium rye flour and 30g red rye malt to the scald and mix well.

Ferment in the oven for 6 hours at 63-65°C to create thermophilic sourdough.

Cool down the scald to 53°C and add 50g of thermophilic starter, then mix well and cover with food film for fermentation for 18 hours at 48-52°C.

Cool down the thermophilic sourdough to 33°C, add mesophilic sourdough and 2g of fresh yeast diluted in 20ml of water, then mix.

Ferment for 2.5 hours at 29-30°C.

Add 17g ground caraway seeds and 13.8-18.8g salt to the pre-dough and stir.

Add 430g medium rye flour to the mixture and knead the dough.

Ferment for 45 minutes at 30°C.

Shape the loaf and mix 30g of dough with 25ml water for the final proof.

Let the loaf proof for 45-50 minutes at 30-34°C.

Brush the loaf with dough paste, stick it, and sprinkle with caraway seeds.

Bake at 300°C for 6 minutes, then at 190°C for 30 minutes, adjusting temperature as necessary.

Spray with water before removing from the oven and keep in the oven for an additional 2-3 minutes.

Cool down for 8 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens