Dark Rye Sourdough with Sultanas
Step 1: Build enough starter to use in pre-ferment
Step 2: Pre-ferment...
- 150g Dark Rye Flour
- 100g Rye Starter
- 200g Water
mix, cover and leave overnight
Step 3: Main Dough
- 200g Dark Rye Flour
- 150g Hot, off the boil, water (boil and allow to cool till hot)
- 6g Salt
- 200g Sultanas
Stir into pre-ferment the sultanas. Sprinkle flour with salt mixed in over the pre-ferment. Pour water on top and mix well. Pat down and sprinkle with flour. Cover for up to two hours.
Step 4: Bake for 30 minutes
Thank you ElPanadero for this recipe and guidance.