Durum rye bread

Lately, I find myself trying different combination of flours. This time I tried durum with rye. Wow.... what a combination... with a great result.

  • 712ml water (32ºC)
  • 255g sourdough (100% hydration)
  • 465g rye flour
  • 250g durum flour
  • 300g bread flour
  • 15g gluten powder
  • 15g salt
  • 100g flaxseed

  1. 8:55AM  Mix all ingredients together for 15 minutes. 
  2. 9:10AM Cover the bowl with a lid and let it stand at 22ºC for 4 hours. This is the bulk fermentation phase.
  3. 14:00 Divide the dough in 3 and shape 3 oblong loaves.
  4. 14:15 Put the dough in bannetons and cover them with a linen towel. Let them stand at 22ºC for the final fermentation around 3h.
  5. 16:05 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
  6. 16:50 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.


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