bbd #3: 100% Rye Sourdough Bread
After spending 3 1/2 weeks in Ticino (Southern Switzerland) I had to reactivate my sourdoughs for a few days - after all I wanted to take part in Bread Baking Day Round 3, this time hosted by Ulrike of Küchenlatein. The theme: bread with sourdough, preferably from rye.
So I decided to make just this: a 100% rye bread with rye sourdough.
As rye flour I used swiss "dunkles Roggenmehl" which was a gift from a friend.
The smooth and shiny surface of the bread comes from a glaze (corn starch and water are boiled and cooled) which is brushed onto the hot bread right out of the oven.
I like the bread thinly sliced and buttered. It tastes great with cheese, but also with a sweet topping like honey or my grape maracuja jam :-)
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | 100% Rye Sourdough Bread |
| Categories: | Bread, Rye, Sourdough |
| Yield: | 2 Breads |
Ingredients
| H | 2 DAYS BEFORE BAKING | ||
| 50 | grams | Rye sourdough (100% Hydration) | |
| 100 | grams | Water | |
| 100 | grams | Dark rye flour | |
| H | 1 DAY BEFORE BAKING | ||
| 200 | grams | Rye sourdough (not all from above) | |
| 140 | grams | Water | |
| 260 | grams | Dark rye flour | |
| H | BAKING DAY | ||
| 500 | grams | Rye sourdough (not all from above) | |
| 1 | kg | Dark rye flour | |
| 660 | grams | Water | |
| 26 | grams | Salt | |
| H | GLAZE | ||
| 1 | tablesp. | Corn starch | |
| 250 | grams | Water | |
Source
| modified after | |
| W. Fahrenkamp | |
| Brot aus dem eigenen Ofen |
| Edited *RK* 08/31/2007 by | |
| Petra Holzapfel |
Directions
2 days before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.
The day before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.
Baking day: Make a dough from rye flour, sourdough, water and salt*. Let rise in a large, lightly oiled bowl. Cover and let rise until almost doubled (time depends on then activity of your starter, here it was 4 1/4 hours).
Put the dough on your lighty oiled work surface and divide it in two halves. Form each half into a log (it's good to use oiled hands as the dough is very sticky).
Put the logs into well floured bannetons and let rise covered for about 1 hour.
Sprinkle some corn meal onto a baking peel. Turn the breads out onto the peel and pick them several times with a fork.
Bake in a hot oven on a baking stone with steam at falling temperature** (240°C 20 min., 220°C 20 min. 200°C 20 min). At the end the internal temperature should be 98°C.
While the bread is baking make the glaze: mix corn starch and cold water, bring to a boil. Let cool. Brush the bread right out of the oven with the glaze. Repeat when the first glaze has dried.
*First I used my Kenwood kitchen machine, but it had problems to mix the dough properly so I finished kneading by hand.
**I used my "Elekro-Steinbackofen" preheated at 250°C (top) and 180°C (floor), switching off the oven when loading the bread.
Rye breads with the typical dense crumb. They taste very good thinly sliced, not too sour.
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