Wednesday, May 4, 2011


Link to recipe:
Po raz pierwszy upieklam ten chleb w czerwcu 2010, ale nie wyrosl wiec wrocilam do tego przepisu. Zdjecie i przepis po polsku.

100g dark rye flour
94g whole whet berries
200g  hot water
2 gray salt
Let sit for 6-16 hours.

Rye Sourdough Starter:
150 g dark rye flour
180 g  water (room temperature)
15 g  active rye sourdough
Let ferment for 6-16 hours.

Final Dough :
250 g dark rye flour
200 g water
8 g gray salt
all of the soaker
all of the starter

Instructions by Joe Va.
"Mix the dough until all the ingredients are well combined, about 5-10 minutes by hand with a spoon and a spatula.
After about 1/2 hour prepare a baking pan. It should be lightly oiled and coated with whole rye flour.
Move the dough into the pan and proof  till rised about 50% (something like 1+1/2 hour to 2+1/2 hours). The pan can be filled for 2/3 its volume, when profed the dough will almost fill the pan.
Bake on stone with steam at 250°C for the first 10 minutes then 45 minutes at220°C. You can remove the bread from the pan the last 10 minutes of this time to dry the sides and the bottom of the bread."

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