We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Basic Light rye and wheat batard

Simple, natural and healthy loaf of bread

Like this? Share it with your friends.


Report abuse

Ingredients

The day before, we need to prepare the pre-ferment or the levain. Mix the ingredients below and leave them mixed in a bowl cover with a clean film at room temperature for at least 7 hours.

Levain

60 gr. organic light rye flour

70 gr. H2O

30 gr. Starter (rye)

The preferment should be ready in about 6 - 8 hours. It depends on the room temperature, where the preferment is located.

Final dough

425 gr. Organic white strong flour

75 gr. Organic light rye flour

325 gr. H2O

160 gr. Levain (113% hydration)

10 gr. Sea salt

Method

Mix very well the water, levain and the flour and leave the dough for 45 minutes autolysis.

Once the 45 minutes has passed then add the salt and make a series of turns every 30 minutes during 3 hours.

Once, the three hours have passed; live the dough in an oily bowl in the fridge for around 12 hours.

After 12 hours are passed, we need to do the bench-rest for about 30 minutes, cover the dough with a linen cloth or other cloth should be fine.

After 30 minutes, form the loaf in a ball and place it on the basket/banneton for 45 minutes covered again.

At the same time, start heating the oven at maximum temperature, put a tray on the bottom line in the oven for water and put another tray / stone / bricks for the bread in the middle of the oven.

After the 45 minutes passed, you need to score it.

Once is scored, you need to put into the hot tray in the middle of the oven. Pour some (hot) water in the bottom tray.

This will give the steam that your loaf needs to spring. Leave the loaf with this maximum temperature and the water tray for 15 minutes and then remove the tray from the oven and decrease the temperature to 220C for another 20 minutes, then leave it for another 25 minutes to 190C.

After this time take the loaf out of the oven and leave it to cool down. Enjoy it :-)

Added by: Julio Hevia


Tags: Bread White Rye photo1406

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...