65 percent sourdough rye with white firm levain

A friend of mine started recently a new adventure, to bake bread. While giving her some hints, I remembered of my first bread book love of Hamelman. I have then searched for a sourdough recipe that I didn't do and I have found this one.
The bread itself was a challenge for me as I almost forgot how sticky the rye dough is and in addition, with a wet dough. However this is a pure sourdough bread with no extra yeast.
Let's see the recipe ...


Preferment (total 630g):

Final dough (total 1808g):
  • 650g rye flour
  • 510g water
  • 18g salt
  • the above preferment (630g)

  1. Make the preferment 12-16 hours before. Let it sit at 21ºC.
  2. Mix all ingredients for 15 minutes. The first minutes should be on a lower speed then increase to the second speed.
  3. Bulk fermentation 45".
  4. Divide in 3 and shape as oblong.
  5. Final fermentation in floured bannetons for 3h at 20ºC.
  6. Bake for 15" at 260ºC in the preheated oven then reduce to 220ºC and continue to bake for 30 minutes.

This recipe was adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 264-265.


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