Delicious rye sourdough bread mixed with wheat flour for lightness, texture and taste.
Ingredients:
For the sponge:
150g active rye sourdough starter
425g lukewarm water
300g strong white bread flour
150g wholemeal rye flour
For the dough:
The sponge you made the previous evening
200g lukewarm water
500g strong white bread flour
20g salt
Method:
1. The night before you want to bake the bread, mix the sponge in a large bowl (preferably the bowl of a mixer/kneader). Cover with cling film and leave in a warm place overnight.
2. Add water and flour to the sponge and mix in a stand mixer with dough hook for about 8 minutes (start on the lowest speed and increase when all combined). Add the salt and keep mixing for 2 minutes. Prepare a large container (I use a plastic box with lid) by greasing it with vegetable/rapeseed oil and transfer the dough to it.
3. Cover with a lid or cling film and leave to rise until it has doubled in size, which should take a total of 3-5 hours. After the first hour, using wet hands, stretch and fold the dough a few times. Repeat every 30 minutes thereafter until the dough is well risen.
4. Prepare three bread proving baskets (aka. banneton) covering them with rye flour. Turn out the dough on a floured work surface and divide the dough in three; gently place each in a basket. Cover with a tea towel to rise 30 minutes. Heat the oven to 275°C, with baking trays in the oven to get really hot. Unless you've got an oven with steam setting, place a metal bowl or similar hardy container at the bottom of the oven (for ice cubes that will create steam).
5. Turn out the breads onto hot trays covered with baking paper and transfer to the oven, adjusting the temperature to 250 degrees. Place a few ice cubes in the metal container in the oven, to create a steamy atmosphere which helps the bread rise and develop a good crust. After 15 minutes, lower the temperature to 180 degrees (open and close the oven door to let some steam escape) and keep keep checking until the breads have baked for a total of 35-40 minutes (if you have a digital thermometer use it to measure the internal temperature reaching 98C). Leave to cool on wire racks.
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