Rye Loaf 750g.

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Bill44

The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour.

For 1 x 750g Loaf.

The Dough: 
IngredientAmountMeasurement
Starter
188.00
grams
Water
199.00
grams
White bakers flour
243.00
grams
Rye flour
122.00
grams
Olive oil
11.00
grams
Molasses
11.00
grams
Salt
7.00
grams
Carroway seeds (Optional)
4.00
grams
Method: 
  1. Mix thoroughly in a bowl, cover with a cloth and let stand 10 minutes.
  2. Scrape out onto a floured surface and knead for 5 - 6 minutes, yes it will be sticky.
  3. Scrape the dough off the bench and place in an oiled bowl, cover the bowl with gladwrap and let proove for about 3 1/2 hours. You can do a few stretch and folds in this time.
  4. Shape your loaf and let proof for about 3 hours, the correct amount of time will be dependant on the temperature and your judgement.
  5. Bake at 210C for 45 minutes.
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