https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Rye_%2870%25%29_sourdoughRye (70%) sourdough - Revision history2026-04-05T15:57:37ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Rye_(70%25)_sourdough&diff=9212&oldid=prevCh: Ch moved page 70% Rye sourdough to Rye (70%) sourdough2023-11-27T14:00:05Z<p>Ch moved page <a href="/bradnorwiki/index.php/70%25_Rye_sourdough" class="mw-redirect" title="70% Rye sourdough">70% Rye sourdough</a> to <a href="/bradnorwiki/index.php/Rye_(70%25)_sourdough" title="Rye (70%) sourdough">Rye (70%) sourdough</a></p>
<p><b>New page</b></p><div>[[Bread & Baking|&lArr; Bread & Baking]]<br />
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==Ingredients==<br />
;for freshening<br />
:1½ Tbsp medium rye flour - I used german type 1150<br />
:1 Tbsp water<br />
:1 tsp mature sourdough culture<br />
;for basic sour<br />
:45g medium rye flour<br />
:35g water<br />
:the freshening above<br />
;for full sour<br />
:110g medium rye flour<br />
:110g water<br />
:the basic sour above<br />
;for final dough<br />
:160g medium rye flour<br />
:135g bread flour<br />
:190g water<br />
:1½ Tbsp salt<br />
:6g yeast - ''optional''<br />
:the full sour above<br />
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==Method==<br />
#'''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.<br />
#'''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.<br />
#'''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℃.<br />
#'''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.<br />
#'''Final fermentation 27℃ 1 hour''' Allow to ferment on the bench for an hour.<br />
#'''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.<br />
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<small>''Bread'' Jeffrey Hamelman</small><br />
<div class="keywords"> bread </div><br />
<div class="recipeindexentryadditional">Rye sourdough - 70% rye</div></div>Ch