ePrivacy and GPDR Cookie Consent by Cookie Consent Recipe: Perfect 100% Rye Sourdough

Recipe: Perfect 100% Rye Sourdough

100% Rye Sourdough. Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and As you can imagine I have a dense but tasty loaf. A rye sourdough starter is the same as one made with wholemeal or white flour, the only difference is that it's started with, fed and refreshed. This recipe uses rye sourdough starter, which is why these are called "pseudo" English muffins.

100% Rye Sourdough As a "bread geek", I enjoyed the book very much. In one chapter he writes about his rye journey in Berlin. Use rye flour to make an easy sourdough starter with a deep molasses flavour. You can cook 100% Rye Sourdough using 5 ingredients and 16 steps. Here is how you cook it.

Ingredients of 100% Rye Sourdough

  1. It's 400 g of dark rye flour.
  2. Prepare 200 g of active sourdough starter (ideally fed with rye flour for 2 days).
  3. You need 40 g of honey.
  4. You need 300 ml of water.
  5. You need 10 g of salt.

On baking day, you will have two sour rye loaves. Please remember, the culture can be. The necessary leavener for rye flour doughs: Homemade Rye Sourdough Starter. This rye sourdough starter made with rye flour and water creates a traditional rye bread with lotsa health benefits compared to bakery wheat bread.

100% Rye Sourdough step by step

  1. Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter.
  2. Beat hard to try and develop some gluten for 10 mins.
  3. Rest for 30 mins.
  4. Beat again for 10 more mins.
  5. Cover and place in the fridge overnight.
  6. Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours.
  7. Return to fridge for another night.
  8. Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape..
  9. Flour a banneton and add the 'dough'. Cover and leave for 6 hours at room temperature.
  10. With half an hour to go, preheat oven to max (around 240C).
  11. Turn out the dough onto a baking tray or stone and score.
  12. Throw a cup of water into the bottom of the oven.
  13. Add the dough to the oven and shut the door, trapping the steam.
  14. Turn oven down to 210C for 20 mins.
  15. Reduce temperature to 200C and bake for a further 20 mins.
  16. Allow to almost completely cool before enjoying with smoked fish. If you dont have any smoked fish, just throw the bread away..

This rye sourdough starter can change your life. See more ideas about Sourdough, Sourdough recipes, Sourdough starter recipe. Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain. This delicious white rye sourdough will have appealing and complex sour notes that are the ideal complement for rye flour. There is no salt in this recipe but you can add half a teaspoon when you are.

Posting Komentar

0 Komentar