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Rye, White and Chopped Malted Rye Sourdough

LEAVEN

Starter (white 100% hydration) 20g (4.5% baker's percentage)

Dark Rye 40g (9%)

Water 60g (13.6%)

SOAKER

Chopped malted rye 90g (20%)

Boiling water 180g (41%)

DOUGH

White flour 280g (64%)

Light Rye 160g (36%)

Water 205g (46.5%)

Salt 1-2 tsp depending on taste

Recipe:

Make the soaker the day/night before making if possible so the grains absorb the water and are not hot.

Depending on room temperature make the leaven in advance to allow suitable maturity before mixing.

This is quite a wet dough and I often make using a mixer. I tend not to us the autolyse process when making this bread, but feel free if you prefer. I add all the ingredients and mix for around 5-10 minutes on a slow speed making sure to scrape down the sides of the bowl.

Bulk fermentation - no folding/turns are required. Simply leave in the bowl for a couple of hours then divide and shape into two small bannetones for proofing. You can retard the dough if necessary then shape and proof at room temperature or somewhere warm.

I bake in a cloche (baking pot), so bake at around 230C for around 15 minutes with the lid on and 15 minutes with the lid off. Check temperatures and timings as you may need to adjust.


Tags: Bread Malt Sourdough

Added by: Jonathan Craig

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