Russia · Wheat
Moscow Kalach
Московский калач
A historic wheat bread known for its full centre and thin handle-like ring.
What makes this bread distinctive?
The characteristic handle made kalach convenient to hold and eat. Long cold fermentation gives a simple wheat dough a distinctive aroma.
- Flour profile
- Wheat
- Core technique
- Cold fermentation
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix flour, water, yeast and honey and rest for 20 minutes. Add salt and knead for 8 minutes.
- 02
Rest at room temperature for 45 minutes and fold once. Refrigerate for 8-12 hours.
- 03
Divide into six and round each piece. Keep the centre full and lengthen the ends to create a ring-shaped handle.
- 04
Final-proof on a floured cloth for 35-45 minutes. Make one shallow score across the full section.
- 05
Bake at 240°C for 15-18 minutes until deep golden.
BAKER'S NOTES
Small details,
better results.
- A very thin handle hardens quickly; leave it approximately thumb-thick.
- If the dough becomes too warm, refrigerate for 15 minutes before shaping.
- Preheat the oven for at least 30 minutes for high-temperature baking.
AT THE TABLE
How to serve it
- Butter while warm
- Alongside soup
- Cheese and fresh herbs