An all- time favourite. Intense but not sour, with a uniform soft crumb and a beautiful rustic look.
Ingredients for 1 loaf :
Day 1
Starter
80g wholemeal rye flour (type 2000)
80g water
20g rye sourdough starter
- Mix everything in a mixing bowl and leave to ferment overnight. It should double or triple in size.
Day 2
560g wholemeal wheat flour (type 2000)
40g wholemeal rye flour (type 2000)
340 g water
150 g starter (from day 1)
12g sea salt
1 tbsp honey
- Mix both flours with 300g water and leave to soak for 30 minutes.
- Dissolve the honey and salt in the remaining 40g water and combine all the ingredients .
- Knead the dough for 8 minutes in a stand mixer with a hook attachment or 15 minutes by hand.
- Shape into a ball and place in greased bowl. Cover and leave to rise for 30 minutes.
- Remove the dough from the bowl, stretch into a circle and roll the edges inwards to shape a new ball.
- Place in a flour-dusted proofing basket or in a deep bowl lined with flour-dusted cloth, cover and leave to rise for 3 hours.
- When the dough has risen dust its top with some flour, place a baking stone in the oven and heat it for 45 minutes at 250 C.
- Put some ice cubes on a tray placed at the bottom of the oven to create humidity and steam for the bread.
- Transfer the dough onto a bread shovel bottom side up, flip it onto a hot baking stone and bake at 250 C for 10 minutes.
- After 10 minutes open the door of the oven to release the steam and lower the temperature to 180C.
- Bake for a further 30 minutes or longer if you want a darker crust. Remove the bread from the oven using the bread shovel and place it on a cooling rack.
Enjoy :)
No comments:
Post a Comment