A light rye sourdough bread
A LIGHT SOURDOUGH RYE BREAD
STARTER
There is much mystery and humbug about starters, so choose whatever you like best, and experiment.
I use some local honey, which is unpasteurised (not heat treated) and unfiltered.
You need 400gm of starter – you need to refresh it every week with 800gm flour and 400gm water.
Save 400gm straight away for next time – keeps in the fridge for up to a week.
Needs refreshing again if you’re not baking more, just keep 400gm again, but I can never
throw away the excess!
RECIPE
- 600gm strong white bread flour - I prefer the Shipton Mill Canadian
- 200gm dark rye flour
· 20gm salt
- 400gm starter
- 650gm water (great idea to weigh it! My measuring jug is 10% out.)
Method
Bertinet's books "Dough" and "Crust" are the best things to start from - his kneading technique really works!
He seems to use about 10% more water than I do, and he suggests putting the salt into the kneaded dough, but I don’t bother.
The quantity of water varies with the type of flour, but you want a firmish dough.
Rest it for an hour, then shape up – a round loaf is traditional.
Prove somewhere cool, in a floured bowl or proving basket until doubled – anything from 2 to 8 hours, depending on temperature.
Tip out onto your peel, or baking sheet, dust well with flour (what else?) then make the traditional cuts.
It needs about 45 minutes at 200 degrees in my inferior electric oven…
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