Thursday, June 13, 2013

100% Sourdough Rye Bread

I have been working on baking sourdough rye bread for the past months and today I baked the best loaf so far.
I worked the recipe up from Michael Ruhlman's Ratio book, and used Highwood Crossing's really nice dark rye flour.

275g Sourdough Starter
150g Water
250g Rye Flour
1 tsp Salt
1Tbsp Molasses
1.5 Teaspoon Brown Sugar
1 Tsp Caraway
5g Yeast

1 Egg, beaten
Red River Cereal

Mix starter, water, salt, molasses brown sugar, caraway and yeast and let sit for 2 hours. Add in flour slowly until all wet, knead for 5 minutes(not easy, this dough is soft). Sit in a bowl, cover with a damp cloth and let rise for 24 hours. Knead for a few minutes, form loaf, sit on cornmeal and proof for 2.5 hours. Heat oven to 500 with water bowl and baking stone. Brush loaf with egg and coat with red river cereal. Mist oven with water before putting loaf in. Bake for 15 minutes at 450, then 30 minutes at 160.