Sunday, February 19, 2017


  • 140 g whole rye flour
  • 127 g warm water
  • 25 g sourdough starter
Mix and rest in a warm place for 20-24 hours

  • Sourdough starter
  • 210 g medium rye flour (type 1150)
  • 150 g strong white flour
  • 11 g salt
  • 5 g dry yeast (10 g fresh yeast)
  • 273 g warm water

Mix ingredients, and knead into a smooth dough (10 minutes on high using a mixer). Rest dough on floured (whole rye) counter under plastic for 10 minutes. Form into a boule, and place seam side down into a rising basket that has been well floured with whole-rye flour. Let rise for 40-45 minutes in a warm place. Bake at 210 C with steam for 15 minutes and then another 45 minutes for 190 C. Let the bread break along the seam for a rustic look. Let bread cool completely on a wire rack before cutting.


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