Ingredients :
- 400 g dark rye flour
- 200 g active sourdough starter (ideally fed with rye flour for 2 days)
- 40 g honey
- 300 ml water
- 10 g salt
Method :
- Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
- Beat hard to try and develop some gluten for 10 mins
- Rest for 30 mins
- Beat again for 10 more mins
- Cover and place in the fridge overnight
- Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
- Return to fridge for another night
- Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
- Flour a banneton and add the "dough". Cover and leave for 6 hours at room temperature
- With half an hour to go, preheat oven to max (around 240C)
- Turn out the dough onto a baking tray or stone and score
- Throw a cup of water into the bottom of the oven
- Add the dough to the oven and shut the door, trapping the steam
- Turn oven down to 210C for 20 mins
- Reduce temperature to 200C and bake for a further 20 mins
- Allow to almost completely cool before enjoying with smoked fish. If you dont have any smoked fish, just throw the bread away.
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