Sourdough Rye Bread

INGREDIENTS
 

• 1000gm of Coarse Dark Rye Flour
• 50gm of Active Dry Sourdough Starter 
• 400gm of T55 All-Purpose Flour
• 600ml of Water
• 17gm of Salt

BAKING METHOD

PLACE all the ingredients in the mixing bowl.

USE a spiral mixer for mixing.

MIX on the slow speed for 5 minutes and on the fast speed for 2 minutes.

DOUGH temperature should be between 26°C to 27°C.

REST the dough for 30 minutes.

AFTER the dough resting time, place the dough on a dusted table and roll completely in rye flour, and place on a baking tray with baking parchment.

PLACE in the proofing cabinet. Another proofing time is 40 to 45 minutes.

BAKE at 240°C under a falling temperature of 230°C for 25 minutes.