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Rye bread 60/40 with sourdough and pre-dough

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Ingredients for 1 servings:

  • 410 g sourdough, rye flour 1150 (1 or 3-stage)
  • 200 g rye flour, 1150
  • 265 g wheat flour, 1050
  • 250 ml water
  • 10 g yeast
  • 15 g salt

Instructions

Working time approx. 50 minutes; Rest time approx. 17 hours; Total time approx. 17 hours 50 minutes

very nice aroma and simply delicious

Make the sourdough and pre-dough the night before. Pre-dough 265g wheat flour 1050 250ml water 3g yeast Leave to prove at room temperature for 12-16 hours Main dough 410g sourdough 518g pre-dough 200g rye flour 1150 7g yeast 15g salt Mix everything together and knead for 4-6 minutes. Let the dough rest for 30 minutes. Then knead and place in a proving basket. Prove for approx. 60 minutes at 30-32°C Bake at 250°C until the desired browning is achieved and then finish baking, reducing the temperature to 180°C.

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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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