Rye Bread – Part 2 – The Final Touch Recipe Video
Let's check out how to make Rye bread.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
For 2 loaves sour dough
50g mother culture
100g flour
20% rye
80% spelt
100g water
Directions
In high tin 50g mother culture Take 100g flour 20% rye 80% spelt 100g water and let it rest for 12hrs
Then in 400g flour 20:80 400g water and let it rest for 7-8hrs.
Take 1kg starter, add 1300g flour 20:80 700g water Keep for 3mins . Knead and let it rest for 20mins.
Remove from bowl knead for 3mins and slap for 20mins. Let it rest.
Add salt knead & slap for 3mins.
Half fold corners and then place in coconut buttered tin. Leave for 3hrs then bake place in hot oven pre heat 200 c then cook at 180 15 mins and then reduce to 140 and bake for 40 mins until brown.
Then in 400g flour 20:80 400g water and let it rest for 7-8hrs.
Take 1kg starter, add 1300g flour 20:80 700g water Keep for 3mins . Knead and let it rest for 20mins.
Remove from bowl knead for 3mins and slap for 20mins. Let it rest.
Add salt knead & slap for 3mins.
Half fold corners and then place in coconut buttered tin. Leave for 3hrs then bake place in hot oven pre heat 200 c then cook at 180 15 mins and then reduce to 140 and bake for 40 mins until brown.
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