Aww Man is an internet radio show hosted by Rory Hinchey, which also books concerts in Prague for musicians who play unusual music.
The next live radio show is scheduled for March 22, 2026 at 11:00 CET with an in-studio performance by LÁZ . The streaming page (which launches in a new window) cycles through a limited number of archived shows otherwise.
The playlists section below has links to all recorded editions of the show in downloadable .mp3 format, shows are available as podcasts on Apple Podcasts, Amazon Music, and TuneIn.
Email: r{@}awwman.net
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Podcast RSS feed: https://awwman.net/rss/awwman-podcast.rss
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Recept Hleba Stolichnogo Gost May 2026
Shape into a round loaf or place in a greased rectangular tin. Let rise for . Baking: Preheat oven to 220°C (425°F) . Spray the loaf with water for a glossy crust. Bake for 35–45 minutes .
Cover and let rise for until doubled in volume. Shaping & Final Proof: recept hleba stolichnogo gost
💡 For a truly authentic look, dock the top of the loaf with a fork several times before baking to prevent large cracks. If you tell me what equipment you have , I can help further: Are you using a bread machine or a standard oven ? Do you already have a sourdough starter ready to go? Shape into a round loaf or place in
Knead for about until the dough is smooth but slightly sticky. First Proofing: Spray the loaf with water for a glossy crust
Mix 140g rye starter with 140g rye flour and 77ml warm water. Let it ferment for at ~30°C until bubbly. Mix the Dough:
Add the remaining 100g rye flour, 290g wheat flour, sugar, salt, and 240ml water to the sponge.
Stolichny bread (Хлеб "Столичный") is a classic Soviet rye-wheat bread governed by . It is distinct for its 50/50 blend of rye and wheat flour, which gives it a milder taste than pure rye loaves like Borodinsky. 📝 Authentic Ingredients (GOST Proportions) To make a standard ~750g loaf, you will need: Rye Flour (Peeled/Obdirnaya): 240g Wheat Flour (Grade 1): 290g Rye Sourdough Starter: 140g Water: ~320ml (total) Sugar: 18g Salt: 9g Optional: 0.5g fresh yeast (to speed up proofing) 🥖 Baking Steps Prepare the Sponge (Opara):
