Hleba Stolichnogo Gost: Recept

Cover and let rise for until doubled in volume. Shaping & Final Proof:

Add the remaining 100g rye flour, 290g wheat flour, sugar, salt, and 240ml water to the sponge. recept hleba stolichnogo gost

💡 For a truly authentic look, dock the top of the loaf with a fork several times before baking to prevent large cracks. If you tell me what equipment you have , I can help further: Are you using a bread machine or a standard oven ? Do you already have a sourdough starter ready to go? Cover and let rise for until doubled in volume

Mix 140g rye starter with 140g rye flour and 77ml warm water. Let it ferment for at ~30°C until bubbly. Mix the Dough: If you tell me what equipment you have

Knead for about until the dough is smooth but slightly sticky. First Proofing: