Recept Hleba Stolichnogo Gost -

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

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

Add the remaining 100g rye flour, 290g wheat flour, sugar, salt, and 240ml water to the sponge. Knead for about until the dough is smooth

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

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 .

💡 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?