Rye (70%) sourdough
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Ingredients
- for freshening
- 1½ Tbsp medium rye flour - I used german type 1150
- 1 Tbsp water
- 1 tsp mature sourdough culture
- for basic sour
- 45g medium rye flour
- 35g water
- the freshening above
- for full sour
- 110g medium rye flour
- 110g water
- the basic sour above
- for final dough
- 160g medium rye flour
- 135g bread flour
- 190g water
- 1½ Tbsp salt
- 6g yeast - optional
- the full sour above
Method
- Freshening 25℃ 5-6 hours Disperse the sourdough culture in the water and mix in the flour. The temperature should be about 25℃. Ripen the paste for 5 or 6 hours.
- Basic sour 22-26℃ 15-24 hours Mix the freshening paste in the water and mix in the flour. Leave overnight for 15-24 hours at an ideal temperature of between 22 and 26℃. If the paste is too stiff add a little more water.
- Full sour 29℃ 3-4 hours Disperse the basic sour in the water and mix in the flour. Ripen for 3-4 hours at an ideal temperature of 29℃.
- Final dough 28℃ 20-30 minutes But the final dough and other ingredients in the bowl of a mixer. Mix for 4 minutes at low speed, and then a further 1½ minutes at a slightly higher speed. The dough will be sticky but don't add more flour. allow to ferment for 10-20 minutes - it won't rise much at all. Shape into a round or baton as desired.
- Final fermentation 27℃ 1 hour Allow to ferment on the bench for an hour.
- Bake 250℃ 10 mounts - 210℃ 40-50 minutes Bake with steam at 250℃ for 10 minutes and then reduce temperature to 210℃ for 40-50 minutes. Once baked cool on a cooling rack. When cooled wrap in baker's linen or put in a tub and allow to rest for 24 hours before slicing.
Bread Jeffrey Hamelman
bread
Rye sourdough - 70% rye