Feeds:
Posts
Comments

Posts Tagged ‘rye’

I love bread, I cannot lie. Our neighbors seem to enjoy it too. For months now I have been successfully trading bread for smiles, car washes, window cleaning, wine, and mmmmm my favorite nopales salad. Here is the loaf that has been really popular lately.

It’s a modification of my favorite Tartine recipe.  The natural leaven makes it taste amazing even several days after it was baked.  Try this bread fresh while still warm – and you are in danger of eating the whole loaf in one sitting.

Print this recipe

RYE BREAD

INGREDIENTS:

  • 200 g leaven
  • 800 g water (75⁰ F/ 25⁰ C)
  • 270 g whole-rye flour
  • 830 g unbleached bread flour
  • 20 g salt

Yields 2 loafs

DIRECTIONS:

Day 1: make leaven – combine 200 g water, 1 tbs of sourdough starter and 200 g unbleached all-purpose flour.  Mix well, loosely cover the top of the container with a plastic wrap, and let ferment overnight.  Discard the rest of the starter.

Day 2: Test the leaven: it’s ready if a tsp of it dropped in the water floats.

Once the leaven passes the floating test, combine all ingredients but salt and mix in a stand mixer with a dough hook.

Cover the mixing bowl with plastic and let rest for 25-30 minutes.

Save leftover leaven – it’s now your starter.

After the first rest, add the salt, and mix it well into the dough.  Let rest for about 3 hours, turning the dough upside down with wet hands twice during the first two hours.

After about 3 hours, when the dough has increased in size, dump it onto a floured surface and separate into two equal parts.

Working with one half at a time: with a bread scraper fold the dough edges in to form a ball.  Let rest, seams down, on a floured surface for about 25-30 minutes, covered by plastic or a floured towel.

Next, working with one half at a time, place it face down on a floured surface.  Carefully fold the edges with your hands slightly pressing them into the remaining dough: starting by carefully stretching the bottom edge and folding it to meet the opposite end; repeating with left, right, and finishing with the top edge. Form a loaf.  Place a loaf in a proofing basket, lightly sprinkled with rice flour, lined with a floured tile, face down, seam up.

Put the baskets in plastic bags and refrigerate for 8-24 hours.

To bake: place an iron pot with the lid in the oven and preheat the oven to 500⁰ F/ 260⁰ C.  Dump the loaf into the preheated pot, seam side down. Cover with the lid, and bake the bread in it for 20 minutes at 475 ⁰ F/ 245 ⁰ C.

After 20 minutes remove the lid and let bake for 25 more minutes.

Let chill on a wire rack or eat while it’s hot.

If you liked this recipe, you may enjoy:

Read Full Post »

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: