Country Rye Sourdough
A tasty country rye bread recipe baked fresh from the oven.
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- 1 Comments
Ready Time
10 hrs 35 mins
10 hrs 35 mins
Preparation
10 hrs
10 hrs
Cooking
35 mins
35 mins
Serves
10 hrs 35 mins
Ready Time
Ready Time
10 hrs
Preparation
Preparation
35 mins
Cooking
Cooking
Serves
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
- 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.
- 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.
- 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.
- 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.
- Leave in your fridge for at least 6 hrs then bring it out into your bench and bring to room temp for 2 hrs.
- Pre- heat your oven at 220c
- Press with your finger if the dough pushes back out it is ready to bake.
- Use a small sharp knife to make a small incision and place in the oven and spray for 10 seconds with water.
- Leave a 700g loaf to bake for 30- 40 mins at 220c and turn your tray after 20 mins.
Appliance
Comments
How you making a starter?