In the oven it raised nicely and I've chosen to bake it dark because this is how I like it... with a dark brown crust.
If you make this bread you will cherish even the last crumb of it.
Ingredients:
Preferment:
- 300g rye flour
- 249g water
- 15g sourdough (100% hydrated)
- 500g manitoba flour
- 200g rye flour
- 431g water
- 18g salt
- the above preferment (564g)
- 200g walnuts
Directions and my schedule:
- 18:00PM (the day before) Make the preferment 16 hours ahead. Let it sit covered at 18ºC.
- 9:50AM Mix all ingredients including the preferment for 10 min.
- 10:00 Bulk fermentation 3h45 with stretching.
- 13:45 Divide in 3 and shape as oblong.
- 14:00 Final fermentation in lightly floured bannetons 2h30 at 19ºC.
- 15:45 Preheat the oven at 270ºC for 45 minutes with the baking stone inside.
- 16:30 Bake for 15" at 270ºC with steam and then reduce the temperature to 230ºC for another 30 minutes.
5 comments:
How is the decorationg made? Thank you :)
SandeeA, I use a stencil. This is nothing else than a piece of plastic sheet that I cut myself with this model. Then, just before baking the dough I put this stencil and sprinkle flour on top of the bread. Remove the stencil and the design stays on the bread. That's all.
Absolutely beautiful! You are really inspiring me to start baking bread again!
Thank you :)
Thank you, Sabina. Bread baking is a nice activity and results are very satisfactory.
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