John Myers
Ingredients for 1 servings:
- 500 g rye flour type 997
- 200 ml sourdough
- 150 ml water, warm
- 2 tsp salt
- 2 tsp honey
- some water
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours
The quantity is enough for about two baguettes.
In a sufficiently large bowl, mix the rye flour, sourdough and water into a smooth dough and knead well. If the dough is too runny, add more flour. Cover and let rise in a warm place for about three hours. Add the salt and honey to the dough and knead again. Divide the dough into two portions, cover and let rise for about another hour. After about 40 minutes, preheat the oven to 200°C (top/bottom heat). Carefully shape the dough portions into oblong baguettes. Score the tops if desired. Place in the oven on a baking tray lined with baking paper and bake until crispy brown. Spray with water occasionally if desired. Bake at least until the bottom of the baguettes sounds hollow when tapped.
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