Moscow kalach
8 servings
480 minutes
Moscow kalach is a symbol of Russian baking tradition dating back to ancient times. Its recognizable shape with a 'lip' and 'handle' makes it unique among other types of bread. Kalach has a soft, airy texture with a delicate taste that features a slight tang from the yeast and a sweet aroma of wheat flour. Traditionally used as part of the meal, its handle was torn off and eaten first, leaving the main part for later. When prepared with proper temperature control and careful shaping, kalach turns golden brown with a crispy crust and rich aroma. Baking is accompanied by dense steam, making it especially soft inside. Today, Moscow kalach is not only a historical product but also a delicious treat perfect for serving with traditional Russian dishes or simply with butter and honey.
1
Knead the dough. All ingredients should be at room temperature. It's easier to knead with a spiral mixer. The dough should be soft enough. If necessary, add water little by little (from a spray bottle).
- Water: 540 ml
2
Cover the dough bowl with food wrap and leave it in a warm place at 24-25 degrees for 3-4 hours. During this time, you should knead the dough twice by stretching it repeatedly.
3
The dough should be kept cold at 5–10 degrees for the next 3 hours.
4
Divide the prepared dough into 8 portions, let it rest for 10-15 minutes on the kitchen table under a towel, and shape the rolls. Shaping requires quite a bit of flour for dusting.
- Wheat flour: 900 g
5
Kalachi are shaped by rolling a portion of dough into a sausage-like stick. The ends are 2-3 times thinner than the middle. The ends are joined (forming a 'lock') and placed for proofing for 1-1.5 hours, dusted with flour and covered with a towel.
- Wheat flour: 900 g
6
Before baking, the thick part is scored with a sharp knife - it creates a 'sponge'. After bending it, sprinkle a little flour. When planting, slightly pull the handle.
- Wheat flour: 900 g
7
Another method is to roll the dough into an oval and cut out the 'sponge' with a cutter. The loaf in the photo is shaped this way against a blue background (as I understand, these are not Moscow, but Leningrad loaves).
8
Bake in the oven at 250–260 degrees for 15–20 minutes until light yellow, with plenty of steam.
- Wheat flour: 900 g