View source for Rye (70%) sourdough

[[Bread & Baking|&lArr; Bread & Baking]]

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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.


<small>''Bread'' Jeffrey Hamelman</small>
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<div class="recipeindexentryadditional">Rye sourdough - 70% rye</div>