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This is again a straight sourdough bread that requires less time than classical ones as it contains rye.
Ingredients:
- 700g rye flour
- 300g bread flour
- 720g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 4g fresh yeast
- 20g salt
Directions:
- Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
- Bulk fermentation 1h at room temperature.
- Preshape 3 oblong loaves and let the dough relax for 15 minutes.
- Shape the final loafs.
- Final fermentation in lightly floured bannetons 1h at 24ºC.
- Preheat the oven at 260ºC with the baking stone inside.
- Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 240ºC.
This recipe was inspired from Le Larousse du pain - Eric Kayser, page 89.
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