Saturday, January 28, 2012

66% rye bread

from: Brot: Bread Notes From A Floury German Kitchen

Sourdough build:
-175g whole rye flour
-140g water
-10g mature rye sourdough starter (hydration 100%)

Mix ingredients and let stand covered for 18-24 hours at room temperature.

-120g rye flour
-150g strong white flour (German types 550 or 1050 or American unbleached all-purpose flour)
-200g water
-9g salt
~1/4 tsp. active dry yeast (recipe calls for 4.5g fresh yeast)
-Sourdough build

Bulk fermentation: 30 minutes at room temperture (or a little warmer)
Final fermentation: 1 hour
Bake at 230C for 15 minutes with steam, then reduce heat to 200C and bake for a further 40 minutes.

Makes: 1 free standing loaf

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