Sunday, December 25, 2011

Christmas Sourdough Rye


200 g  mature whole wheat sourdough starter
500 g stone ground rye flour
363 g hard cider *
125 g freshly brewed coffee
20 g ginger bread spice
Combine the ingredients and autolyse the dough for 1 hour.
Then add:
80 g dried apple rings, chopped
100 g hazelnuts, soaked in boiling water for 20 minutes, drained and chopped
10 g salt
Knead the dough, cover and let ferment for 12 hours. Put the dough into a loaf pan  lined with parchment paper and let proof for another 12 hours at room temperature.
Bake for 20 minutes at 470F and for another 20 minutes at 440 F. Let sit for 5 hours before slicing.

* It was not a good idea, I suppose the alcohol killed the sourdough. I haven't notice any sign of fermentation. The loaf was tasty but heavy.

I submit the Christmas loaf to Yeastspotting.

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