Sunday, January 15, 2012

Rye Sourdough Cubes

I submit the loaves  to Yeastspotting.

1100g rye flour, stone ground
140 g dried dark cherries
140 g dried apricots, chopped
982 g hot water
Combine the ingredients, cover and set aside for 12 hours.
Then add :
289 g whole wheat sourdough starter
26 g salt
86 g cooked wild rice
Combine the ingredients, cover and let ferment for 12 hours.
Divide the dough into four pieces. Shape 4 cubes and coat the with multigrain cereal (rye, barley, oats, wheat) and put into loaf pans. Proof at room temperature for 5 hours. Heat your oven to 500 F with a baking stone inside.

Proofed loaves
Bake for 20 minutes at 490-500F.
Remove the loaves from the pans and bake on the baking stone for another 20 minutes at 470F.

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