in Recipes

Buttermilk bread

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Ingredients for 1 servings:

  • 151 g sourdough
  • 126 g rye flour type 997
  • 390 g wheat flour type 1050
  • 191 g water
  • 180 g buttermilk
  • 13 g yeast
  • 12 g salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Place all ingredients in a bowl and knead into a dough using a food processor. Knead for 3 minutes on a slow speed, 4 minutes on a fast speed. After kneading, let the dough rest in the bowl for 10-15 minutes, then shape it into a round loaf. Place the dough in an oblong proving basket with the seam facing up and let it rest for about 45 minutes. Bake in a hot oven at 260°C (top/bottom heat) and steam. After 2 minutes, leave the oven door slightly ajar for 3 minutes; it’s best to wedge a pastry brush in the oven so the steam can escape. After 5 minutes, reduce the temperature to 200°C and bake for a further 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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