October 01, 2009
French Rye
Posted by: Shine Soo : Category: RecipeBook
French Rye :
Rye Starter 750g
Bread flour 125g
Salt 10g
Procedure :
Mixing
1. Place the starter in a mixing bowl. Add the flour and salt.
2. Mix at low speed for 10 minutes. The dough will be soft and somewhat sticky, and therefore a little difficult to handle.
Fermentation
30 minutes at warm room temperature
Makeup
Scale at 500g. Shape into round or slightly oval loaves.
Brush or spray with water and dust heavily with flour. Proof 30-60 minutes at 27°c until about double in volume. Score the tops of the loaves.
Baking
230°c with steam, 40-45 minutes
Rye Starter
Rye flour 500g
Water ( warm 30-35°C ) 500g
Yeast ( fresh ) 7.5g
Procedure:
1. Mix together all ingredients.
2. Cover and let ferment at room temperature for about 15hours.
Have some fun to try it…
