Sourdough
- 55g (2 oz) all purpose wheat flour
- 45ml (1 1/2 oz) water
- 5g (1/4 oz) wheat sourdough starter
Combine all ingredients in a mixing bowl and stir well. Cover with lid or plastic wrap and let rest at room temperature for 12-14 hours. Or just use a batch of 100g (3 1/2 oz) wheat sourdough if you have that around.
Soaker
- 100g (3 1/2 oz) altus (stale bread)
- 100ml (3 3/8 oz) lukewarm water
Coarsely chop the bread up in a food processor, transfer to a bowl and pour water over. Let soak for about 2 hours.
Main Dough
- Sourdough
- Soaker
- 200g (7 oz) whole grain rye flour
- 200g (7 oz) light rye flour
- 100g (3 1/2 oz) all purpose wheat flour
- 320ml (1 1/3 cup) water
- 20g (3/4 oz) fresh wet yeast or 3 tsp Active Dry Yeast, 1 1/2 tsp of sugar and 75ml (2 1/2oz) of water, mixed and let stand for about 10 minutes
- 15g (2 tsp) salt
- 1 tsp rye malt powder (optional, for coloring)
Dissolve half of the yeast in the water and mix with the sourdough. Add the flour and salt and stir well then mix with the dough hook on low speed for 2 minutes. Make a little trough in the middle of the dough and add the rest of the yeast and the bread soaker but don't mix it in. Let rest at room temperature for 30 minutes.
Stir it all up then mix with the dough hook on low speed for 5 minutes. Put on a floured surface, cover with linen cloth and let rest for 20-30 minutes at room temperature for minutes. Form into elongated shape and transfer onto a baking sheet with parchment paper. Cover with linen cloth again and let rest for another 20-25 minutes.
Meanwhile preheat oven to 250°C (485°F).
Transfer bread to oven (on middle rack), spray a lot of water in and immediately reduce temperature to 200 °C (395°F) and bake for 45-50 minutes. After 10 minutes open oven door to let out steam and close it again.
Let cool on cooling rack.
Based on a recipe by Bernd Armbrust, published by GU in the book "Brot".
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