Recept Hleba Stolichnogo Gost May 2026

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

Cover and let rise for until doubled in volume. Shaping & Final Proof: recept hleba stolichnogo gost

Shape into a round loaf or place in a greased rectangular tin. Let rise for . Baking: Preheat oven to 220°C (425°F) . Spray the loaf with water for a glossy crust. Bake for 35–45 minutes . Add the remaining 100g rye flour, 290g wheat

Mix 140g rye starter with 140g rye flour and 77ml warm water. Let it ferment for at ~30°C until bubbly. Mix the Dough: Add the remaining 100g rye flour