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Wednesday, April 9, 2014

Rye sourdough country bread

Now, waiting for the last rise - rye sourdough country bread with pine but and cranberry.

Rye Sourdough Country Bread

300g      High Protein Flour 
120g      Rye Flour 
6g          Sugar 
240g     Water 
6g         Salt 
120g     Rye sourdough starter 

40g      Pine nut 
40g      Cranberry

First 4 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. Mix in pine nut and Cranberries, knead the dough until all are evenly spread. 
  2. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
  3. 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. 
  4. Using a plastic cutter, cut into 6 pieces mold them into oval in shape.
  5. On a baking tray lays with baking sheet, or oil the baking tray, let doughs set for 2 hours, with a dry cloth cover them to prevent drying. Or keep them in the oven, put in a cup of hot water to moist the room.
  6. Spray water onto dough, sprinkle flour or sesame seeds on it. 
  7. Pre-heat oven 210°C. Spray water into oven, bake for 25 minutes.

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