Polish Wheat-Rye Bread
Ingredients
SOURDOUGH
- 50g starter ( or mother dough )
- 100g Rye Light Rye Flour (Type 997 or Type 700 if you will find this one in UK)
- 100ml warm water
BREAD
- 200g sourdough ( keep the rest for next bread )
- 530g white very strong white flour ( more than 13g protein )
- 250-280ml lukewarm water
- 15g salt
Method
1.In a small bowl, mix together all ingredients for a sourdough. Cover with plastic film and leave for 8-12 h in warm place.
2. Mix together sourdough, white flour water and salt. Knead 15 min by hand or 10 using machine. Leave to rest for 20 min. Knead again 10 min . Put the dough into oiled bowl, cover with plastic and let rise about 2-2.5 h in warm place. After every 40 min. take the dough out and punch down. Finally knead 1 min and put to a bread rising basket until doubled, about 2 h.
3. Pre Heat oven with a stone to 240 C degrees. Make some steam.
4. Gently transfer dough from basket onto a stone, incise and spray or brush with warm water. Bake 35 minutes (10 min 240/open oven and release steam/10 min 220 /15 min 180 C degrees - bread should sounds hollow when tapped.
When hot, sprinkle crust with a water. Cover for 1 min with clean cotton towel. Cool on a wire rack.
Enjoy
Added by: artur