I have never been a big fan of pears. I eat only a few per year. But when I saw those I decided to buy a few. They were delicious. Their beauty inspired me to bake this bread.
Soaker:
453 g water
Mix the flours and water until the dough comes together and you have a sticky mass and put the container in the refrigerator for 12 hours Starter: 125 g water 125 g whole rye flour 25 g whole rye starter
Final dough: all soaker from refrigerator 255 g starter Mix the ingredients (it's not easy) and let rest 30 minutes.
Add salt work it through the dough. Let rest 30 minutes. Fold the dough and let rest 30 minutes. Repeat the procedure once more.
Allow the dough to ferment for 4 hours at room temperature.
Shaping:
Bake:
15 minutes-480 F
15 minutes -450F
Remove the parchment, cover the bread with foil (it's brown enough) and bake 10 minutes in 400F.
Adapted from the recipe from: Discovering Sourdough and inspired by http://www.wildyeastblog.com/2010/01/31/pear-buckwheat-bread/
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