Black Forest Loaf - Sourdough Rye
Author: germancooking.net
Recipe type: Bread
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 24hrs
- 200g high grade wheat flour
- 200g water
- 2g dry instant yeast
- 570g Rye flour
- 600g water
- 60g sourdough starter
- Sourdough
- Wheat pre dough
- 1020g Rye flour
- 230g high grade wheat flour
- 5 - 10g dry instant yeast (optional)
- 40g salt
- 5g bread spice
- 600g water
- Prepare the pre doughs by mixing the ingredients in separate bowls and let rest for about 16-24 hours
- mix all ingredients in a large bowl until all flour is well hydrated.
- Let rest for about 2 hours
- Preheat oven with a stone to 250C / 480F. Place a iron cast form at the bottom of the oven to create some stream.
- Get dough out of the mixing bowl on a flour dusted surface and degas a little bit. Do some fold until forming a round loaf.
- Let rest for another 30 min
- Put bread in oven and pour some water in the iron form.
- Bake for 10 min at 250C/480F and reduce then to 200F / 390F and bake for another 60-75 minutes.
Recipe by German Cooking at https://germancooking.net/2017/09/10/black-forest-loaf-sourdough-rye/
3.5.3228