Rye bread "BLACK HAMSTER": sourdough, with lots of seeds
Bread "Black Hamster" is an invention of bakers from Germany, it first appeared on sale in the Zypke bakery in 2008. Since then, the recipe in different variations has spread around the world and has become very popular!
The authors of the recipe, of course, do not disclose all its subtleties. But we will try to get as close as possible to the original recipe of bread "Black Hamster"
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🍞Sourdough stage 1:
70 g of thick rye sourdough (100 g if you have a sourdough of 100% humidity)
130 g of water (100 g if you have a starter culture of 100% humidity)
100 g of rye flour
🍞Sourdough stage 2:
The whole starter of the 1st stage
30 of water
100 g rye flour
🍞Sourdough Stage 3:
All sourdough stage 2
170 g of water
100 g flour
🍞Seed lobe:
220 g of rye meal
110 g of flaxseeds
110 g pumpkin seeds
110 g sunflower seeds
540 g of water
🍞Cooking of grains:
100 g whole grain rye
100 g of whole spelt
300 g of water
🍞Dough:
500 g of ripened sourdough 3 stages
The whole lobe of seeds
Whole grain cooking
100 g of water
100 g of red rye malt
25 g of salt
260 g of wheat flour
🔴Hamelman's three-stage sourdough bread • Ржаной 🌾хлеб на трёхфазной закваске. ...
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