Rye Sourdough Bread
Instead of normal yeast, this is how to make a sourdough starter, with a sourdough recipe.
INGREDIENTS:
Sourdough starter
14 oz,200 gram water, 97 degrees Fahrenheit, 36 Celsius
11 oz, 150 gram wheat flour
2 tbsp honey
Sourdough bread
½ oz, 10 gram fresh yeast
1,3 lb, 600 gram water, room temperature
2 lb, 900 gram wheat flour
1 lb, 450 gram rye flour
14 oz, 400 gram sourdough starter
5 tsp salt
PREPARATION:
Sourdough starter
Day 1:
Combine 7 oz water, 5 oz flour and 2 tbsp honey and whisk to a smooth paste.
Cover with a tight lid or cling film and store in room temperature for two days
Two days later:
Ad 3½ oz water and 3 oz flour and whisk to a smooth paste.
Cover with a tight lid or cling film and store in room temperature for 24 hours
The next day you repeat the procedure:
Ad 3¼ oz water and 3 oz flour and whisk to a smooth paste.
Cover with a tight lid or cling film and store in room temperature for 24 hours
Sourdough bread
Dissolve yeast in water
Add half of the flour and knead the dough about 10 minutes
Add sourdough, salt and remaining flour and knead the dough 20 minutes
Keep the dough in the bowl. Cover with cloth and let proof for 2 hour
Turn on the oven at 480 degrees Fahrenheit, 250 Celsius
Pour the dough on a floured table, cut in half and gently fold it into a loaf. Avoid working the dough. Handle it with care to remain as much as possible air from proofing
Lightly flour the dough and cover with cloth. Let proof 1,5 hour
Turn out the dough on a baking sheet and place in oven. Poor 1 cup of water in the bottom of the oven (this will make a nice crackle crust)
Lower the heat to 390 degrees Fahrenheit, 200 Celsius and bake for 45-50 minutes
Take out of the oven and place on grills to cool down