Rye Crust (German style rye sourdough bread)
Serves
8
Total Time
18hrs 40mins
Calories
167
Beautiful aromatic German style rye sour dough. With a nice dark texture and crust.
- Rye flour525 g
- Water430 gwarm
- Rye sourdough starter25 g
- Barley malt syrup1 teaspoon
- Active dried yeast10 g
- Bread flour130 g
- Fine salt13 g
- Malt powder - non-diastatic20 g
Ingredients
- 1. Add rye flour, water and rye sourdough starter to a clean medium bowl
- 2. Mix thoroughly and cover
- 3. Keep warm - approx 16 hr
- 4. Add water, barley malt syrup and active dried yeast to a clean large mixing bowl
- 5. Mix thoroughly until dissolved
- 6. Add bread flour, fine salt, malt powder - non-diastatic and rye flour to the dough
- 7. Transfer dough to dough
- 8. Knead thoroughly until smooth and cover - 9 min
- 9. Set aside - 20 min
- 10. Pre-heat oven - 260°C
- 11. Prepare a clean work surface
- 12. Transfer dough to work surface
- 13. Knead large mixing bowl into a ball
- 14. Flour a clean bread proving basket generously
- 15. Transfer dough balls to bread proving basket
- 16. Prove - 50 min
- 17. Transfer content of bread proving basket to baking sheet
- 18. Set aside - approx 3 min
- 19. Bake - 5 min, 260°C
- 20. Bake - approx 10 min, 260°C
- 21. Bake - approx 55 min, 200°C
- 22. Remove and Let Cool
Method
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