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
Mixed Rye Bread 60/40 with Sourdough and Pre-dough
Mixed Rye Bread 60/40 with Sourdough and Pre-dough

Instructions

  1. Prepare the sourdough and the pre-dough the evening before.
  2. Pre-dough
  3. 265 g wheat flour 1050
  4. 250 ml of water
  5. 3 g yeast
  6. Let rise at room temperature for 12-16 hours
  7. Main dough
  8. 410 g sourdough
  9. 518 g pre-dough
  10. 200 g rye flour 1150
  11. 7 gr. Yeast
  12. 15 grams of salt
  13. Stir everything together and knead for about 4 - 6 minutes. 30 minutes of dough rest. Then act and place in a cooking basket.
  14. Cook for about 60 minutes at 30 ° - 32 °
  15. Bake at 250 ° until the desired browning is achieved and then finish baking at 180 °.

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