Rye sourdough bread (version 2)

I like very much the sourdough breads that contains some rye flour inside and I tried so many variants that I cannot count anymore.
This version is a sister of the Rye Sourdough Bread. Differences for the quantities are minor and the timing is a bit shorter for this one. Both have incredible taste but I let you decide which one is the favorite.

  • 750ml water (room temperature)
  • 284g liquid sourdough (100% hydration)
  • 500g rye flour
  • 660g white wheat bread flour
  • 17g salt
  • 13g gluten powder

  1. Day 1, 22:30 Mix all ingredients with a standing mixer.
  2. Day 1, 22:45 Cover the bowl with a lid and let it stand outside or in the fridge overnight for the first fermentation. Some of the nights are cold and the temperature of 10ºC won't make a big difference from keeping the dough over night in the fridge. If this over night temperature is not the same for you, then simply use the fridge.
  3. Day 2, 08:00AM Bring the dough inside, at room temperature. Let it warm for few hours.
  4. Day 2, 10:00 AM Take the dough out of the bowl and shape it in 3 oblong loaves.
  5. Day 2, 10:15AM Lay the loaves in floured bannetons and let them raise for the 2nd fermentation, covered with a towel.
  6. Day 2, 14:00 Bake in the preheated wood fire oven at 210ºC for 1 hour.
  7. Day 2, 15:00 Take the breads out of the oven and let them cool on a wire rack.


HungryShots said...

Thank you, Sophie !

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