July 3, 2016 - 2:58am
Sourdough Rye and Caraway Seed
Just made this yesterday and was really happy with the outcome so thought I'd post it up here! Recipe makes 2 loaves.
Levain
252g Dark Rye Flour
140g Water
252g Rye Levain Starter
- Levain left for 14 hours to mature
Dough
248g Plain white flour
200g Strong white flour
420g Water
14g Salt
644g Levain
1g Instant yeast
20g Caraway Seeds
- Flour temp was about 22C, water temp was about 30C and dough was left to prove in environment that was around 23C
- Autolyse for half an hour before adding the yeast, salt and caraway seeds
- Once dough is mixed and consistent split into two greased loaf tins. Dough has the consistency of a paste so no shaping really necessary
- Prove in the tins for about 3 hours
- Bake for 60mins at 240C
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Nicely done!
Looks yummy! This will make a great sandwich bread.
I love the look of the crust, you can see where the dough cracked.
The crumb is beautiful too.
very nicely done!
That seems like a long time to let the levain ferment. Was that for flavor? Or did the starter take that long to build up?
They have to be aromatic and tasty too. Now where is the smokes and cured meats? Very well done and happy baking