|==========||REZKONV-Rezept - RezkonvSuite v1.4|
||100% Rye Sourdough Bread
||Bread, Rye, Sourdough
||2 DAYS BEFORE BAKING
|50||Gramm|| ||Rye sourdough (100% Hydration)|
|100||Gramm|| ||Dark rye flour|
||1 DAY BEFORE BAKING
|200||Gramm|| ||Rye sourdough (not all from above)|
|260||Gramm|| ||Dark rye flour|
|500||Gramm|| ||Rye sourdough (not all from above)|
|1||kg|| ||Dark rye flour|
|1||Essl.|| ||Corn starch|
| ||modified after|
| ||W. Fahrenkamp|
| ||Brot aus dem eigenen Ofen|
| ||Erfasst *RK* 31.08.2007 von|
| ||Petra Holzapfel|
2 days before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.
The day before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.
Baking day: Make a dough from rye flour, sourdough, water and salt*. Let rise in a large, lightly oiled bowl. Cover and let rise until almost doubled (time depends on then activity of your starter, here it was 4 1/4 hours).
Put the dough on your lighty oiled work surface and divide it in two halves. Form each half into a log (it's good to use oiled hands as the dough is very sticky).
Put the logs into well floured bannetons and let rise covered for about 1 hour.
Sprinkle some corn meal onto a baking peel. Turn the breads out onto the peel and pick them several times with a fork.
Bake in a hot oven on a baking stone with steam at falling temperature** (240°C 20 min., 220°C 20 min. 200°C 20 min). At the end the internal temperature should be 98°C.
While the bread is baking make the glaze: mix corn starch and cold water, bring to a boil. Let cool. Brush the bread right out of the oven with the glaze. Repeat when the first glaze has dried.
*First I used my Kenwood kitchen machine, but it had problems to mix the dough properly so I finished kneading by hand.
**I used my "Elekro-Steinbackofen" preheated at 250°C (top) and 180°C (floor), switching off the oven when loading the bread.
Rye breads with the typical dense crumb. They taste very good thinly sliced, not too sour.