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All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

Light Rye Sourdough

A long fermentation bread, made using light rye flour and natural occurring wild yeast. 

   Rye Sour

 

Ingredients

Light Rye Flour
Water @ (FDT 20°C)
Rye Starter
Total

Bakers %

100%
100%
50%

Metric

1000g
1000g
500g
2500g


 

Final Dough

 

Ingredients

Light Rye Flour
Rye Sour Starter
Salt
Water @ 50°C
Total

bakers %

100%
50%
2%
80%

Metric

5000g
2500g
100g
4000ml
11600g

 

preparation method

 1. Rye sourdough is produced by blending flour, water and starter. Cover and allow to rest at 26°C for 6-12 hours.

2. Mix final dough. In spiral mixer: 5 minutes on 1st speed. Desired dough temperature: 35°C (dough will feel very sticky with no strength).

3. Bulk fermentation of 1 hour.

4. Scale into 500g/800g pieces for tin loaves.

5. Shape into a well-oiled tin and smooth top with scraper. Flour the tops heavily with rye.

6. Final proof of 3-6 hours at 25°C (dough will crack on top and rise only 2/3 of original size).

7. Bake at 230°C for approximately 25 minutes. Pre-steam oven and give additional steam of 2-3 seconds. Reduce temperature to 220°C and bake for another 25 minutes.

8. Cool on a wire rack for 4-6 hours to set loaf interior. 

Light Rye Sourdough
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