Rye Malt Sourdough

I use rye malt powder for coloring sometimes but this recipe for a 80/20 rye/wheat sourdough bread has more than twice the usual amount intensifying the rye flavor a little bit more. According to the original author of the recipe this happened by accident caused by a distraction during preparation. Like many of humanity's discoveries made by pure coincidence. ,-)

Sourdough

• 260g (9 1/8 oz) whole grain rye flour
• 260ml (8 3/4 oz)  water
• 26g (7/8 oz) rye sourdough starter

Combine all ingredients in a mixing bowl and stir well. Cover with lid or plastic wrap and let prove at room temperature for 18 hours. Since I just got my fermentation oven, I did 16 hours at 26°C.

Main Dough

• 266g (9 3/8 oz) whole grain rye flour
• 133g (4 5/8) medium stone ground wheat four, or whole grain wheat flour
• 170ml (5 3/4 oz) water
• 20g (3/4 oz) rye malt powder
• 13g (1 3/4 tsp) salt
• 13g (1/2 oz)  fresh wet yeast or 2 tsp of Active Dry Yeast, 1  tsp of sugar and 50ml (1 5/8 oz) water, mixed and let stand for 10 minutes.
• 1 tsp barley malt syrup

Dissolve yeast in water and combine all ingredients in a mixing bowl. Knead with the dough hook for 10 minutes on low speed. Cover with lid or plastic wrap and let rest for 20 minutes.

Dust round banneton with rye flour using a sieve. Knead the dough into ball shape and transfer into the banneton with the seam down. Cover and let proof at room temperature for 90 minutes, or at 32°C for 50 minutes.

Preheat oven to 250-270°C (485-520°F); mine has a max temperature of 260°C (500 °F), so I did that.

Cover baking sheet with parchment paper and turn dough over onto it. Let it sit for 2-3 minutes until a few cracks develop. Then transfer onto middle rack of the oven and spray a lot of water in. Let steam out after about 5 minutes, then reduce temperature after another 10 minutes to 200°C (395°F). Bake for 45 more minutes. The bread has a very crunchy crust, so if you  prefer it a little softer, go for the lower end of the temperature range (250°C/485°F) and leave steam in for 15 minutes instead of 5.

Let cool on cooling rack.

Original recipe (German language) on ketex.de.