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Monday, April 21, 2014

Rye sourdough baguette

Take a closer look at those holes, one of the requirements of a good and well proved Rye sourdough baguette.
Love the smell!

Rye sourdough baguette

336g   High Protein Flour ( Bread Flour)
64g     Dark Rye Flour
4g       Sugar
240g   Water
8g       Salt
100g   Rye Sourdough Starter

First 3 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

  1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
  2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
  3. Bring out the dough, give it the last knead. 
  4. Using a plastic cutter, cut into 12 pieces (@62g) mold them into round in shape.
  5. On a baking tray lays with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
  6. Spray water onto dough, sprinkle flour on it, using a blade to make a few slant cuts.
  7. Pre-heat oven in 230°C. Spray water into oven, turn to 220°C bake for 20 minutes, 210°C for 10 minutes.

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