December 12, 2016 - 10:23am
Sourdough Rye
- Water: 400 grams, 1 3/4 cups
- Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
- Instant Yeast: 1 tsp. (omit if making sourdough leavened version)
- Rye Flour: 245 grams, 1 3/4 cups
- Bread Flour: 245 grams, 1 3/4 cups
- Molasses: 44 grams, 2 Tbs.
- Fennel Seed: 8 grams, 1 Tbs.
- Anise Seed: 2 grams, 1 tsp.
- Caraway Seed: 3 grams, 1 tsp.
- Salt: 12 grams, 1 3/4 tsp.
Mix in stand mixer 5 min, rest 5 min, mix 5 min, rest in bowl covered until increased in size 50-75%, form into boule, place into bowl on floured towel until doubled in size, into heated covered cast iron pot for 30 min at 450, then uncover at 400 until internal temp 200
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Comments
How did it turn out? Looks lovely. Did you do the sourdough or yeasted version?
What happened to the orange zest?
It turned out great! Thanks for asking... I made the recipe from breadtopia.com a while back and decided to make a few changes. I am not a fan of orange zest so gone. I used my 1+ year sourdough starter. I mixed, proofed, and baked the bread the way I do some of my sourdough instead of following his instructions in that regard. The loaf I made from his recipe without making any changes was maybe a bit better but it was fun to have this turn out well! I love that site for learning new things!
This will make some fine sanwiches for sure. Very well done and happy baing
I love how the top bloomed and I'm sure it's tasty too!