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Rye Bread Using a Sour Dough

Day 1
50g Rye Flour
80g Hot Water

1. Mix to a thick, creamy batter and stand at room temperature for 24 hours.

Day 2
25g Rye Flour
40g Hot Water

1. Add to your previous day's ferment, mix to a creamy batter and stand for 24hours.

Day 3,4 and 5

Repeat Day 2 actions.
By this time it should be fermenting nicely

Day 6
500g Rye Flour
10g Salt
100g Sour Starter
320g Warm Water

1. Place all ingredients into a mixing bowl and mix to clear dough; this will have a different appearance and texture to wheat flour.
2. Tip out onto a well-floured work surface and scale off into 500g units.
3. Roll around in the flour to avoid sticking and place into a greased bread tin or a well-floured proving basket and
4. Allow to prove for about 4 hours.
5. Preheat oven to 250ºCc and bake for about 50-60 minutes, reducing the heat to 200ºC half way through.