Sourdough Rye

Biga/Preferment

60g to 80g sourdough starter
220g rye flour
220g water

Mix together and leave for 6 to 8 hours or until almost tripled.

530g bread flour
290g water (68%)
15g cocoa (for a darker rye)
40g molasses 
2 tablespoons melted butter
20g salt

Mix cocoa with flour.  Add to biga along with water, molasses and melted butter.
Mix by hand and let rest (autolyze) for 20 to 30 minutes.

Add salt.  Mix well and let rest again for 20 to 30 minutes.

Stretch and fold 4 to 6 times, 20 to 30 minutes apart.
Dough will feel softer than regular dough.

Bulk rise in refrigerate overnight.  Take dough out of the fridge and leave on counter to warm up.  Shape, proof and bake.

Bake on stone or in Dutch Oven. 

If baking in dutch ovens -  while loaves are proofing, preheat pots in the  oven at 500°F.
Lower heat to 475°F and bake for 20 minutes.  Remove lid and bake another 15 to 20 minutes.  Internal temperature should be at least 200°F.

If baking on stones , preheat and bake bread at 450°F to 500°F.





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