{"id":464,"date":"2026-03-28T14:37:20","date_gmt":"2026-03-28T19:37:20","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=464\/"},"modified":"2026-03-28T14:37:20","modified_gmt":"2026-03-28T19:37:20","slug":"lyubitelsky-amateur-bread-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/lyubitelsky-amateur-bread-gost-recipe\/","title":{"rendered":"Lyubitelsky (Amateur) Bread GOST Recipe"},"content":{"rendered":"<p><strong>Lyubitelsky bread<\/strong> (\u041b\u044e\u0431\u0438\u0442\u0435\u043b\u044c\u0441\u044c\u043a\u0438\u0439 \u0445\u043b\u0456\u0431) is a GOST <a href=\"\/key-words\/bread\/\">bread<\/a> recipe \u2014 a hearth-baked wheat-rye loaf with a dark color, slightly sour taste, and dense crumb. This bread combines wheat and rye flours in a ratio that produces a flavorful, aromatic loaf typical of Eastern European baking traditions.<\/p>\n<h2>Recipe (industrial formulation)<\/h2>\n<ul>\n<li>First-grade wheat flour \u2014 50.0 kg<\/li>\n<li>Peeled rye flour \u2014 50.0 kg<\/li>\n<li>Compressed <a href=\"\/key-words\/yeast\/\">yeast<\/a> \u2014 0.5 kg<\/li>\n<li>Salt \u2014 1.5 kg<\/li>\n<li>Granulated sugar \u2014 3.0 kg<\/li>\n<li>Water \u2014 as needed to achieve target dough moisture<\/li>\n<li>Rye sourdough starter \u2014 per technology<\/li>\n<\/ul>\n<h2>Technological notes<\/h2>\n<p>This bread requires a rye sourdough starter (zakvaska) to properly ferment the rye flour component, as rye flour lacks sufficient gluten-forming proteins for yeast-only leavening. The <a href=\"\/key-words\/dough\/\">dough<\/a> is prepared in two stages: first the sourdough is matured, then the remaining ingredients are mixed in. Dough temperature: 28\u201330 \u00b0C. Final proofing: 40\u201360 minutes. Baking: 220\u2013240 \u00b0C for 40\u201355 minutes with steam injection in the first phase. The loaf is baked hearth-style (on the oven floor) rather than in a pan. Final moisture: 44\u201347%.<\/p>\n<p>TS = total solids.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lyubitelsky bread (\u041b\u044e\u0431\u0438\u0442\u0435\u043b\u044c\u0441\u044c\u043a\u0438\u0439 \u0445\u043b\u0456\u0431) is a GOST bread recipe \u2014 a hearth-baked wheat-rye loaf with a dark color, slightly sour taste, and dense crumb. This bread combines wheat and rye flours in a ratio that produces a flavorful, aromatic loaf typical of Eastern European baking traditions. Recipe (industrial formulation) First-grade wheat flour \u2014 50.0 kg&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/lyubitelsky-amateur-bread-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Lyubitelsky (Amateur) Bread GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[194,196,191,170],"class_list":["post-464","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-bread","tag-gost-recipe","tag-wheat-flour","tag-yeast"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lyubitelsky (Amateur) Bread GOST Recipe<\/title>\n<meta name=\"description\" content=\"Lyubitelsky bread GOST recipe - wheat-rye hearth loaf with sourdough starter. 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