This version is a sister of the Rye Sourdough Bread. Differences for the quantities are minor and the timing is a bit shorter for this one. Both have incredible taste but I let you decide which one is the favorite.
Ingredients:
- 750ml water (room temperature)
- 284g liquid sourdough (100% hydration)
- 500g rye flour
- 660g white wheat bread flour
- 17g salt
- 13g gluten powder
- Day 1, 22:30 Mix all ingredients with a standing mixer.
- Day 1, 22:45 Cover the bowl with a lid and let it stand outside or in the fridge overnight for the first fermentation. Some of the nights are cold and the temperature of 10ºC won't make a big difference from keeping the dough over night in the fridge. If this over night temperature is not the same for you, then simply use the fridge.
- Day 2, 08:00AM Bring the dough inside, at room temperature. Let it warm for few hours.
- Day 2, 10:00 AM Take the dough out of the bowl and shape it in 3 oblong loaves.
- Day 2, 10:15AM Lay the loaves in floured bannetons and let them raise for the 2nd fermentation, covered with a towel.
- Day 2, 14:00 Bake in the preheated wood fire oven at 210ºC for 1 hour.
- Day 2, 15:00 Take the breads out of the oven and let them cool on a wire rack.
1 comments:
Thank you, Sophie !
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