"Recipes are meant to be shared"...Ann Thibeault

Monday, February 18, 2019

Sourdough Rye Bread


(1000g Dough at 68% Hydration)


Sourdough Rye Bread

 Biga/Preferment

60g to 80g sourdough starter
220g Bread flour
220g water

Mix together and leave for 6 to 8 hours or until almost tripled.

Add biga to:

540g bread flour
175g rye flour
75g of whole wheat
480g water 
15g cocoa (for a darker rye)
40g molasses
2 tablespoons melted butter
27g salt


 NOTE:  For a yeast based Rye, instead of Sourdough
use the biga below and add 5g or 6g of yeast to the above recipe. 


Mix cocoa with flour.  Add to biga along with water, molasses and melted butter.
Mix by hand and let rest (autolyze) for 20 to 30 minutes.

Add salt.  Mix well and let rest again for 20 to 30 minutes.

Stretch and fold 4 to 6 times, 20 to 30 minutes apart.
Dough will feel softer than regular dough.

Bulk rise in refrigerate overnight.
Take dough out of the fridge and leave on counter to warm up
and double.
Shape, proof and bake.

Bake on stone or in Dutch Oven.

Optional:  Brush with an egg wash and sprinkle with Poppy Seeds.


Rye Bread 
(non sourdough version)

Make a Biga using
220g of flour
220g of water
1/2 teaspoon of yeast (1.5grams)

Mix well, cover and leave to rise
overnight.


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