Sourdough
- 165g (5 3/4oz) whole grain rye flour
- 150ml (1/2 cup) water
- 17g (1/2oz) rye sourdough starter
Poolish
- 170g (6oz) Medium whole grain wheat flour
- 170ml (2/3 cup) water
- 1/2 tsp Active Dry Yeast, 1/4 tsp of sugar and 13ml (1/2oz) of water, mixed and let stand for about 10 minutes (or 2g fresh yeast)
Main Dough
- Sourdough
- Poolish
- 170g (6oz) light rye flour
- 170g (6oz) wheat bread flour
- 150ml (1/2 cup) water
- 2 tsp salt
- 1 1/4 tsp Active Dry Yeast, 4/8 tsp of sugar and 32ml (1oz) of water, mixed and let stand for about 10 minutes (or 8g fresh yeast)
Form dough into a ball and press it down a little bit and transfer to fermentation basket; cover with plastic wrap and let rest at 90°F (32°C) for 75 minutes. You get get to that temperature by putting the basket into the oven with just the light on.
Preheat oven to 485°F (250°C).
Place parchment paper on a baking sheet and turn dough over onto the sheet. Use a fork to pierce holes into the bread and brush the surface with cold water. Then transfer the sheet to the oven, on second rack from the bottom. Spray in some water to create steam and bake for 15 minutes. Then open oven door to let the steam out, reduce temperature to 360°F (180°C) and bake with falling temperature for another 40 minutes.
To check if the bread is done, knock on the bottom, it should sound a little hollow. Let cool on a cooling rack.
Original recipe (German language) on ketex.de.
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