РЖАНОЙ ХЛЕБ БЕЗ ЗАМЕСА. Получается у ВСЕХ! Хрустящая корочка и пористый мякиш ! 100% результат!!!

In this video, the creator demonstrates how to bake rye bread without a traditional dough, using a simple method that can be completed in under a minute. The recipe calls for 300 g of bread flour, 100 g of rye flour, 300 g of cold water (12–18 °C), 0.5 tsp of active or instant yeast, 8 g of salt, and a little rye flour for the work surface. The dough ferments alone in a bowl, then is mixed, shaped, and placed in a pot. The pot is preheated in a cold oven at 245–250 °C for 30 minutes, after which the bread is baked for another 30 minutes. The result is a crusty loaf with a porous crumb, and the method is based on Jim Lahey’s no‑mix technique.