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

1. 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.
2. 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.
3. 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℃.
4. 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.
5. Final fermentation 27℃ 1 hour Allow to ferment on the bench for an hour.
6. 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