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OUR ONLINE STORE IS CURRENTLY CLOSED
Thank you for your existing orders, we're very sorry but some of these are taking longer than the 14 days we anticipated to deliver, please allow up to 21 working days.
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There is an unprecedented demand for home baking flour across the UK and our team are working hard during this challenging time to mill and pack more flour.
We are sorry to cause any inconvenience and thank you for your support.
3rd April 2020
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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