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Light Rye Sourdough Bread
August 28, 2021
Category
Uncategorized
Persons
15
Serving Size
1 or 2 slices
Prep Time
6 hours
Cook Time
45 minutes
Wait Time
2 hours
Total Time
6 hours, 45 minutes
Ingredients
- 900 g Bread Flour
- 550 g Water
- 100 g Rye Flour
- 800 g Active Sourdough Starter
- 22 g Salt
Instructions
- 1. Using a stand mixer with a dough hook, blend the flour and water for one minute the cover and allow the mixture to autolyze for 30 minutes.
- 2. Add the starter to the bowl and mix with the dough hook for 3 minutes and let it rest for 30 minutes.
- 3. Add the salt and mix the dough for 3 minutes then let it rest for another 30 minutes.
- 4. Fold the dough four times turning the bowl 90 degrees each time then let it rest 30 minutes. Repeat this process a total
- of 6 times, resting 30 minutes each time and 60 minutes between the 5th and 6th time.
- 5. Divide the dough in half and shape into boules. Let stand 30 minutes.
- 6. Form the loaves and place them into prepared bannetons and allow to rise for at least 45 minutes.
- 7. Bake each loaf for 45 minutes. Check to make certain they have reached an internal temperature of at least 208 degrees
- Fahrenheit. It is best to let the loaves cool completely before slicing because they continue to cook internally after coming out of the oven.
Light Rye Sourdough Bread
August 28, 2021
Category
Uncategorized
Persons
15
Serving Size
1 or 2 slices
Prep Time
6 hours
Cook Time
45 minutes
Wait Time
2 hours
Total Time
6 hours, 45 minutes
Ingredients
- 900 g Bread Flour
- 550 g Water
- 100 g Rye Flour
- 800 g Active Sourdough Starter
- 22 g Salt
Instructions
- 1. Using a stand mixer with a dough hook, blend the flour and water for one minute the cover and allow the mixture to autolyze for 30 minutes.
- 2. Add the starter to the bowl and mix with the dough hook for 3 minutes and let it rest for 30 minutes.
- 3. Add the salt and mix the dough for 3 minutes then let it rest for another 30 minutes.
- 4. Fold the dough four times turning the bowl 90 degrees each time then let it rest 30 minutes. Repeat this process a total
- of 6 times, resting 30 minutes each time and 60 minutes between the 5th and 6th time.
- 5. Divide the dough in half and shape into boules. Let stand 30 minutes.
- 6. Form the loaves and place them into prepared bannetons and allow to rise for at least 45 minutes.
- 7. Bake each loaf for 45 minutes. Check to make certain they have reached an internal temperature of at least 208 degrees
- Fahrenheit. It is best to let the loaves cool completely before slicing because they continue to cook internally after coming out of the oven.