- 125g (4 3/8 oz) whole grain rye flour
- 12g (3/8 oz) rye sourdough starter
- 100ml (3 3/8 oz) water
Combine all ingredients in a mixing bowl and combine until smooth. Cover with lid or plastic wrap and let prove at room temperature for 16 hours.
Soaker
- 50g (1 3/4 oz) rye flakes
- 50ml (1 5/8 oz) water
Combine both ingredients in a bowl or jar with a lid and stir well. Cover and transfer to the fridge over night.
Main Dough
- Sourdough
- Soaker
- 200g (7 oz) wheat bread flour
- 125g (4 3/8 oz) light rye flour
- 11g (3/8 oz) fresh wet yeast, or 1 1/2 tsp of Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 3/8 oz) of water, mixed and let stand for 10 minutes
- 12g (1 1/2 tsp) salt
- 10g (3/8 oz) honey
- 210ml (7 1/8 oz) lukewarm water
- rye flakes for decoration
Dissolve yeast in water (if using fresh yeast) then combine all ingredients in a mixing bowl and give it a quick stir. Mix with the dough hook on low speed for 10 minutes, then increase speed to 2 and mix for another 4 minutes. Cover with a kitchen towel and let rest for 25 minutes.
On a floured surface knead the dough shortly by hand and form into round shape. Brush surface with cold water and roll in rye flake, then transfer with seam down into a floured banneton. Cover with kitchen towel and let prove for 1 hour.
Place a shallow backing pan on the bottom of the oven and preheat oven to 240°C (465°F).
Cover a baking sheet with parchment paper and turn dough over onto it. Place on a rack on the lower third of the oven and poor ~ 250ml (1 cup) of water into the pan on the bottom. Immediately reduce temperature to 200°C (395°F). After about 4 minutes open the oven door a little bit (for about 1 minute) to let out excess steam. Bake for a total of 50 minutes.
Let cool on a cooling rack.
Original recipe by Arno Simon, Marie Therese Simon, Alexander Schmidt in "Das große Buch vom Brot" (German language), published by Christian Verlag.
No comments:
Post a Comment