Ingredients :
- Rye Sourdough:
- 255 g whole grain rye (medium grind)
- 255 g warm water
- 25 g rye sourdough starter
- 2 1/2 g salt
- Main Dough:
- 370 g rye flour (fine grind)
- 11 g salt
- 20 g molasses or honey
- 260 g warm water
- Optional mix-ins:
- 100 g toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)
Method :
- (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
- (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It"s VERY sticky and more like a "paste" than a dough - you won"t be able to knead.
- When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
- My dough looked like this after everything is finished.
- Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
- Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
- Dust top with flour (I used fine ground rye flour).
- Let rise at room temperature (24°C/75°F) for 2 hours (it"s okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
- While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
- After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
- Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.
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