Knead for about until the dough is smooth but slightly sticky. First Proofing:
Add the remaining 100g rye flour, 290g wheat flour, sugar, salt, and 240ml water to the sponge.
Mix 140g rye starter with 140g rye flour and 77ml warm water. Let it ferment for at ~30°C until bubbly. Mix the Dough:
Stolichnogo Gost — Recept Hleba
Knead for about until the dough is smooth but slightly sticky. First Proofing:
Add the remaining 100g rye flour, 290g wheat flour, sugar, salt, and 240ml water to the sponge. recept hleba stolichnogo gost
Mix 140g rye starter with 140g rye flour and 77ml warm water. Let it ferment for at ~30°C until bubbly. Mix the Dough: Knead for about until the dough is smooth