150-Hour Bread | MintyMorning
Rustic rye sourdough bread as it was baked by my Ukrainian grandmother Paraska. Traditional recipe.
Steps:
✨Day 1: Start with 50 grams rye flour mixed with 50 ml warm water. Place in the warmest part of your room for 24 hours.
✨Day 2: Add 50 gr. flour/50 ml water to the dough. Set aside for 24 hours.
✨Day 3: Add 50 gr. flour/50 ml water to the dough. Set aside for 24 hours.
✨Day 4: The dough already smells like apple vinegar/cider. Add 50 gr. flour/50 ml water to the dough. Set aside for 24 hours.
✨Day 5: Depending on the state (sour smell) of the dough, you might again add 50 gr. flour/50 ml water to the dough and set aside for 24 hours. Otherwise, mix the sourdough with 150 grams rye flour and 50-100 ml warm water, and let the dough ferment for one more day. This step is important, since the amount of natural yeast is low, and the dough might not grow properly.
✨Day 6: Place the fully-grown dough in hard outer cabbage leaves, wait for an hour or two and finally bake the bread at 200 °C for roughly 50 minutes. Don’t forget to place a cup of water to maintain the right humidity in the oven.
✨Done!
The recipe is quite tricky since the result will heavily depend on the temperature and type of rye flour used. If the dough smells exceptionally bad, it means that the wrong type of bacteria developed over the good kind (lactic acid bacteria) and it is best dispose of it. If the temperature in the room is around 22-28 °C, the dough should get a pleasant sour smell and develop small bubbles on the surface, caused by the natural yeast. If the process was disturbed somehow, feel free to add some small amounts of starter bacteria (available at the local bakery) or similarly small amounts of organic yeast to guarantee a good result.
Take your time... Enjoy this unusual process.
Timestamps, in case the video is too boring:
0:00 - Starter
1:15 - Day 1 Fermentation
2:35 - Day 2 Fermentation
3:41 - Day 3 Fermentation
4:55 - Day 4 Fermentation
6:00 - Day 5 Making dough
8:34 - Day 6 Cabbage as baking dish
10:02 - Baking
11:25 - Rye bread is done
12:15 - Exploring the texture
Music: O° - Smoky leather jacket
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