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Light Rye Sourdough

posted Mar 3, 2022, 2:55 AM by Jenny Loh

20% Stiff Starter (50% hydration) 
270g Bread Flour
30g German Rye
6% Salt
75% water

Seeds - 40g - Chia seed, flax meal, black sesame. 

Flour, water, starter mix for a few minutes, set aside for 1/2 hour
I used Panasonic bread maker to mix this, using the dumpling mix mode. 15 mins of mixing
Stretch and fold 2 x over 2 hours.  
I left this in the fridge for 24 hours, more for convenience due to work.

Took it out and left to bring it to room temperature for 1 hour.
Shape, and left to proof for another 24 hours before baking.

Heat oven to 275C with cast iron pot lid on.

After 1 hour,  score dough, slid into the pot, throw some ice cover quickly.  

Bake 30 min at 250C covered, and 230C for 10 min uncovered.

I like to leave the loaf alone for a couple of hours before cutting,  as leaving it to cool on its own is important. 

And making it into a delicious breakfast is the next best thing about making own bread.