
Easy recipe, Evening - Feed starter, Next morning mix and fold dough, Same afternoon Bake
This bread is made from rye flour and sourdough with just some water and salt. High in fibre, wheat free and perfect as toaster with soft cheese or smoked salmon.
Ingredients
195 g of rye sourdough (refreshed about 12 hours earlier)
220 g of water 30-37 C
350g dark rye flour
1 teaspoon cornish sea salt
20g melasses molasses (Meridian Organic cane sugar)
Method
Mix all ingredients with a spoon and form a smooth dough - thick but pouring. Leave to rise for an hour. In the meantime, after half an hour, stir to degas the dough. Transfer to a 900g loaf tin sprayed with rapeseed oil and dusted with rye barn. Leave to rise. My bread, although warm, did not want to grow quickly and I had to wait about 3 hours, but finally it filled the form nicely. Bake 15 minutes at 230 degrees Celsius, then another 15- 20 minutes at 210 degrees Celsius. Leave on cooling rack, try next day. This kind of bread tastes best next day. Enjoy
Added by: martin227474
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You give a weight for the amount of starter but you neglect to mention its hydration. Could you provide that rather essential detail, please?
tmaynard 02 February 2018
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