Moscow Kalach
Baking and Desserts • Russian
Description
The parts of the kalach — the handle, belly, and sponge — have slightly different tastes and textures. The crumb is elastic, and the flavor is slightly salty. They store well in the cold, even in the freezer; before serving, spray with water and reheat (in an air fryer). From literature (Smith, Johnson), I had the impression that this was something VERY complicated. It turned out that the most complicated part is shaping — it requires skill.
Ingredients
- Wheat Flour 30 oz
- Water 20 fl oz
- Salt 0 oz
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
Knead the dough. All ingredients should be at room temperature. It is easier to knead with a spiral mixer. The dough should be soft enough. If necessary, add water gradually (from a spray bottle).
Step 2
Cover the bowl with the dough with plastic wrap and leave it in a warm place for 3–4 hours at 24–75°F. During this time, the dough should be folded a couple of times by stretching it repeatedly.
Step 3
The next 3 hours, the dough should be kept in the cold at 5–50°F.
Step 4
Divide the finished dough into portions — this amount makes 8 pieces. Let them rest for 10–15 minutes on the kitchen counter under a towel and shape the kalaches. Shaping requires quite a bit of flour for dusting.
Step 5
Shape the kalaches by rolling the separated portion of dough into a sausage-like shape. The ends should be 2–3 times thinner than the middle. Join the ends together (forming a 'lock') and place them to proof for 1–1.5 hours, dusted with flour and covered with a towel.
Step 6
Before baking, make a shallow cut in the thick part with a sharp knife — this creates the 'sponge.' After bending it, lightly dust with flour. When placing in the oven, slightly stretch the handle.
Step 7
Another method is to roll the dough into an oval and cut out the 'sponge' with a cutter. The kalach shaped this way is shown in the photo against a blue background (as far as I understand, this method is used for Leningrad kalaches, not Moscow ones).
Step 8
Bake in the oven at 250–500°F for about 15–20 minutes until light yellow, with plenty of steam.
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