Whole rye bread

It is true that I was absent lately from my blog but slowly slowly I am coming back. I was absent from blogging but not from baking bread. I did bake bread every week, most of the time was the same recipe made only from white wheat flour and with sourdough. It was the time to diverse a bit the recipe, so I replaced a part of the white flour with rye and whole wheat flour. This is what I have reached to ...

  • 710ml water (32ºC)
  • 235g sourdough (100% hydration)
  • 200g rye flour
  • 200g whole wheatflour
  • 700g wheat white flour 
  • 50g flaxseeds
  • 15g salt
  • 10 gluten powder (optional)

  1. 12:15AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  2. 12:25AM Cover the bowl with a lid and let it stand at 18ºC. This is the bulk fermentation phase.
  3. 17:30PM Divide the dough in 3 and shape 3 oblong loaves. 
  4. 17:50 Put the dough in bannetons and cover them with linen towels. Let them raise for the 2nd fermentation.
  5. 20:00 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  6. 20:45 Score the loaves with a blade and put them in the oven on the hot stone. Pour 150ml of water over the hot volcanic stones to create steam. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the oven temperature to 220ºC and continue to bake for another 30 minutes.


Post a Comment