Ingredients for the dough:
333 g wheat bread flour
183 g water
8 g salt
4 g fresh yeast
166 g rye sourdough (50% hydration)
I made the refreshing of rye sourdough in the following way:
I set the 1st phase at night and left till the morning: 10 g rye sourdough from the refrigerator / 20 g water / 20 g light rye flour , 9 h 24-26C
2 phase then I took from this 34 g / 17 g water / 34 g light rye flour 3,5 h 26-28C
3 phase then I took from this 80 g / 40 g water / 80 g light rye flour 3,5 h 26-28C
dough approx. 690 g
Mix slowly 10 minutes, then quickly 2 minutes or unless your hands hurt you, salt at end of mixing.
Let it bulk at 26C 20 minutes, degass, wait next 20 minutes, preform the ball, wait 5 minutes and shape the bread.
Final proof in the benetton 45-60 minutes
Before baking, brush the loaf with potato starch jelly.
Bake about 45 minutes at 200C, steam in beginning of bake.
Enjoy :)
Some photos:
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| sourdough phase 1 |
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| sourdough phase 2 |
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| sourdough phase 3 |
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| premixed water, yeast, sourdough phase 3 |
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| kneaded dough |
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| preformed dough |
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| formed loaf |