100% Rye Flour Bread
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| ACETIC SOUR | ||
| 187 g | Vinegar | |
| 563 g | Water | |
| 1,012 g | Laucke Rye Wholemeal T180 Flour | |
| 28 g | Salt | |
| DOUGH | ||
| 1,990 g | Laucke White Rye T60 Flour | |
| 120 g | Acetic Sour | |
| 20 g | Soya Flour | |
| 40 g | Salt | |
| 50 g | Yeast | |
| 1,390 g | Water (variable) | |
Method
Acetic Sour
Mix by hand in a Stainless Steel Bowl, and leave in a warm place overnight for 16 hours or use an existing Sourdough Starter in the Final Dough.
Finished dough temperature 28°C.
Rest dough for 15 – 20 minutes.
Scale dough piece 1200 grams, mould to the desired shape.
Spray the loaves completely with water, and then completely cover with a mixture of rolled oats and sesame seeds
Place into rye baskets for proving.
Do not cut or dock.
Bake at 250°C for 10 minutes, then reduce temperature to 220°C.
Total baking time 60 minutes.
