Dark Rye Crust
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the pre-dough:
- 100 g spelled flour type 630
- 100 g wheat flour type 550
- 100 g wheat flour type 1050
- 100 g rye flour type 997
- 250 g sourdouh
- 200 ml water
For the dough:
- 850 g pre-douh
- 300 g wheat flour type 550
- 300 g rye flour type 997
- 100 g wheat flour type 1050, dark
- 1 ½ tablespoon sea salt, fine
- 300 ml water, lukewarm
- 3 g dry yeast
- 1 tablespoon sugar couleur
- 0.5 teaspoon ½ sugar
- 10 g bread spice mixture
- some black cumin, more crushed
Print Recipe
Pin Recipe Instructions
- Mix all the ingredients for the sourdough mixture in a large bowl the day before until you can no longer see any dry spots. Place the dough in a cool place for 15-20 hours, but not in the refrigerator, until the dough rises four times and bubbles properly.
- Mix the water, sugar and yeast together and set the jar on its side for 15 minutes until a white fur has formed on it.
- Knead all ingredients and the pre-dough for at least 8 minutes. Using a pastry card, slide the dough onto a well-floured work surface and divide it into two equally large, round pieces.
- Flour two proofing baskets well and place the dough pieces in them. Alternatively, a cake pan or casserole dish with a rim can be used to prevent the batter from spreading. Cover and let rise for 1.5-2 hours at room temperature.
- When the dough springs back under slight pressure, it is ready to be baked. Preheat the oven to 250 degrees with a large or two small baking stones. Tip the loaves on the stone and use a flower sprayer to spray warm water into the oven 4 times. Bake with steam for 15 minutes. Drain the steam and turn it down to 200 degrees. Bake for 45-50 minutes. Let cool on a wire rack for at least 1 hour.
- Tip: You can exchange the flours as you like within the stated quantities, but you should not use more than 100 grams of a whole wheat flour. If you know that you are sensitive, you should reduce the amount of salt a little. The bread is very tasty straight with a good olive oil or a strong ham.
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