Русский хлеб на закваске. Рецепты и история традиционных хлебов и выпечки

Tretʹi͡a "khlebnai͡a" kniga ot Olʹgi Voĭnovoĭ - avtora bestsellerov "Remeslennyĭ khleb i sdoba na zakvaske" i "Khleb po GOSTu na zakvaske"!Vmeste s pekarem i direktorom assot͡siat͡sii "Roskhleb" Valentinom Maksimovym Olʹga pogruzit vas v istorii͡u tradit͡sionnogo russkogo khleba. Vy uznaete, kak izgotovli͡alsi͡a khleb na Rusi i zatem v Rossii, kakie sorta byli populi͡arny v raznykh regionakh i pochemu - i, konechno, nauchitesʹ pechʹ svoimi rukami nastoi͡ashchiĭ khleb, kotoryĭ vekami kormil nashikh sootechestvennikov.Vnutri knigi vas zhdet:- podrobnai͡a teorii͡a ob ingredientakh, vyvedenii͡u pshenichnoĭ i rzhanoĭ zakvaski, rabote s testom;- 10 vossozdannykh tradit͡sionnykh ret͡septov khleba i vypechki, a takzhe 12 avtorskikh, razrabotannykh s oporoĭ na tradit͡sii russkogo khlebopechenii͡a.Ispekite svoimi rukami nastoi͡ashchiĭ borodinskiĭ, polbi͡anoĭ i spelʹtovyĭ khleb, sitnye pirozhki i rasstegai, kulich po motivam ret͡septa 1901 goda i mnogoe drugoe!

The third "bread" book from Olga Voynova, the author of the bestsellers "Artisan bread and sourdough muffins" and "Bread according to GOST on sourdough"!Together with the baker and director of the Russian Bread Association, Valentin Maksimov, Olga will immerse you in the history of traditional Russian bread. You will learn how bread was made in Russia and then in Russia, which varieties were popular in different regions and why — and, of course, learn how to bake real bread with your own hands, which has been feeding our compatriots for centuries.Inside the book you will find:- detailed theory about ingredients, wheat and rye starter culture, and dough handling;- 10 recreated traditional bread and baking recipes, as well as 12 original recipes developed based on the traditions of Russian baking.Bake with your own hands real Borodinsky, spelt and spelt bread, sieve pies and rasstegai, a cake based on the recipe of 1901 and much more!