Pure rye bread made from sourdough

Ingredients for 4 servings:

• 210 g wholemeal rye flour
• 230 g water
• 4 g salt
• 40 g starter
• 60 g stale bread
• 240 g water
• 8 g salt
• 370 g rye flour type 1370
• 120 g water

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Cooking/baking time approx. 50 minutes; Total time approx. 15 hours 50 minutes

Rye bread made from sourdough with brew and starter

Sourdough Mix the ingredients for the sourdough (210 g wholemeal rye flour, 230 g water (45 degrees Celsius), 4 g salt and 40 g starter) and let it mature for 12-16 hours at room temperature. Soaked dough For the soaked dough, mix boiling water (240 g) with the salt and the stale bread, cover and let cool to room temperature. Can be stored for up to 12 hours. Main dough For the main dough, mix the entire sourdough, the soaked dough, 370 g rye flour (type 1370) and 120 g water (70 degrees Celsius) by hand or on the lowest speed for 5-8 minutes until you have a smooth, supple dough (dough temperature around 28 degrees Celsius). Add more water if necessary. Let the dough rest for 30 minutes at room temperature. Shape the dough into a round and place it in the floured proving basket with the seam facing down. Let it mature for 80 minutes at room temperature. Bake bread with a short rise and the top facing up, at 250 degrees Celsius, then reduce to 200 degrees Celsius for 50 minutes without steam.