WHOLE FLOUR BREAD WITH RYE
Levain :
20 gr Rye Starter
100 gr H20
100 gr flour ( 50% Wheat Flour tipo 2 + 50 % Whole Wheat flour )
Left at room temperature for 12 H ( 23 ° )
Final Dough :
200 gr White Rye Flour
200 gr Wheta Flour tipo 2
500 gr Whole Wheat flour
650 + 50 gr H20
18 gr Salt
5 gr Malt
Method
- when levain is ready
- take the 650gr H20 and mix the malt
- mix water and levain together and rest for 15 min
- add the salt and the 5o gr of water and rest for 1 H
- 2 H bulk fermentation every 30 min S & F
- 1 H Bulk fermentation with only 1 S& F
- 1 H rest
- Preshape and bench rest 20 min
- shape and bannetto for 1 ½ 2 H
- Preheat the oven at 250 °
- 15 min with steam at 250°
- 25 min No steam at 250°
- 15 min at 200 ° with the oven door slightly open
For TWO loaves
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Michele