This video shows how to make an artisan 50% rye flour 50% wheat flour bread using sourdough only. Yeast is not required for this recipe.
Instructions:
Sourdough:
400g whole rye flour
400ml water 50 °C
40g sourdough starter
4g salt
Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.
Ingredients for the dough:
Sourdough
400g wheat flour type 1050 or 200g bread flour + 200g whole wheat flour
150g strong bread flour (manitoba)
150g rye flour type 1370 or whole rye flour
430 ml water 30 °C
19g salt
Mix all ingredients for about 15 minutes on low to medium speed.
Let dough rest for one hour at room temperature.
Shape dough and put it in a proofing basket.
Cover dough and let rest for about 1.5 hours at room temperature.
Preheat your ofen in time for 45 min at 250 °C
Bake for 10 minutes at 250 °C with steam. Release steam after 10 minutes and continue baking at 210 °C for about 50 min.
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