A friend of mine started recently a new adventure, to bake bread. While giving her some hints, I remembered of my first bread book love of Hamelman. I have then searched for a sourdough recipe that I didn't do and I have found this one.
The bread itself was a challenge for me as I almost forgot how sticky the rye dough is and in addition, with a wet dough. However this is a pure sourdough bread with no extra yeast.
Let's see the recipe ...
Ingredients:
Preferment (total 630g):
- 350g rye flour
- 210g water
- 70g sourdough
Final dough (total 1808g):
- 650g rye flour
- 510g water
- 18g salt
- the above preferment (630g)
Directions:
- Make the preferment 12-16 hours before. Let it sit at 21ºC.
- Mix all ingredients for 15 minutes. The first minutes should be on a lower speed then increase to the second speed.
- Bulk fermentation 45".
- Divide in 3 and shape as oblong.
- Final fermentation in floured bannetons for 3h at 20ºC.
- Bake for 15" at 260ºC in the preheated oven then reduce to 220ºC and continue to bake for 30 minutes.
This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 264-265.
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