Rye Sourdough bread

S14EPISODE 05
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Preparation:
Ingredients

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 250 degrees 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 200 degrees Celsius and bake for 45-50 minutes
  • Take out of the oven and place on grills to cool down