Mixed Rye Bread 60/40 with Sourdough and Pre-dough
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 17 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 410 g sourdouh, rye flour 1150 (1 or 3 staes)
- 200 g rye flour, 1150
- 265 g wheat flour, 1050
- 250 ml water
- 10 g yeast
- 15 g salt
Print Recipe
Pin Recipe Instructions
- Prepare the sourdough and the pre-dough the evening before.
- Pre-dough
- 265 g wheat flour 1050
- 250 ml of water
- 3 g yeast
- Let rise at room temperature for 12-16 hours
- Main dough
- 410 g sourdough
- 518 g pre-dough
- 200 g rye flour 1150
- 7 gr. Yeast
- 15 grams of salt
- Stir everything together and knead for about 4 - 6 minutes. 30 minutes of dough rest. Then act and place in a cooking basket.
- Cook for about 60 minutes at 30 ° - 32 °
- Bake at 250 ° until the desired browning is achieved and then finish baking at 180 °.
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