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Country Rye Sourdough

A tasty country rye bread recipe baked fresh from the oven.
  • By Breville
  • 7668 Views
  • 1 Comments
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Ready Time
10 hrs 35 mins
Preparation
10 hrs
Cooking
35 mins
Serves  
ready_time
10 hrs 35 mins
Ready Time
10 hrs
Preparation
35 mins
Cooking
 
Serves
server

paul_allam.jpg

Paul Allam

Paul Allam is Co-Founder of Sydney's iconic Bourke Street Bakery, a growing group of artisan bakeries much loved for their rustic bread, gourmet pies and mouth-watering sweets.

In conjunction with his success as chef and baker, Paul is also co-author of bestselling cook books “Bourke Street Bakery: The Ultimate Baking Companion”, “The Bread & Butter Project: How To Bake Perfect Bread” and another much anticipated book in the making sharing the secrets of sweet indulgences.

'Give a person a loaf of bread and they'll eat for a day. Teach them how to bake and they'll be able to eat for the rest of their life.'

 
 

Ingredients

  • White starter 140g
  • Water 805g
  • Salt 25g
  • Organic white flour 700g
  • Organic rye flour 345g

Method

  1. Add water into the bowl. Add starter on top, hopefully it is floating, add white & Rye flours and select the Knead Setting for 5 mins.
  2. When finished leave to rest for 20mins then add salt and select the Knead Setting for 2 mins, increase to Mixing Setting for 4 mins.
  3. Leave to prove / sit in a spray oiled container for 1 hr then fold the dough in half and leave to prove for another 1 hr.
  4. Divide into 3 equal dough pieces and shape into rounds, leave to rest for another 20mins then final shape into your loaf shape on a tea towel or basket.
  5. Leave in your fridge for at least 6 hrs then bring it out into your bench and bring to room temp for 2 hrs.
  6. Pre- heat your oven at 220c
  7. Press with your finger if the dough pushes back out it is ready to bake.
  8. Use a small sharp knife to make a small incision and place in the oven and spray for 10 seconds with water.
  9. Leave a 700g loaf to bake for 30- 40 mins at 220c and turn your tray after 20 mins.

Comments

Comments

  • Mira Friday, 02 September 2016

    How you making a starter?

Leave your comment

Guest Friday, 18 October 2019
 
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