I put the soudough ingredients in a bowl covered with plastic wrap. I let it sit in my proofing box for 24 hours. Then i make the paste per instructions. Put appox 1225g in a bread pan and it takes me 5 hours to rise. Make 3 bowls and you will get appox 4 bread pans at approx 1225g each. Again i place my bread pans in my proofing box. When ready i place a water pan in the bottom of the oven and follow temp instructions. I have found that not all ovens make enough steam. I now use a samsung electric. If you do not have enough steam the bread will crack on the top. Wonderful tasty bread. In terms of a mature starter i place 100g of starter in a plastic container with 100g of rye flour and 100g of water. Mix well cover with plastic wrap. Do this the night before needs to go for approx 12 hours. Now we have 300g of starter. More than enough for 3 bowls.
You've got my attention…those loaves look very inviting.
Do you have a link to the recipe? I'm always on the lookout for rye bread recipes.
https://www.thefreshloaf.com/node/25940/hussian-and-german-100-ryes-4-recipes I use the first recipe but I ferment for 24 hours and my rise time is 5 hour at 76-78 degrees
What's the difference between 'ferment' and 'rise time.' I'm interested in trying the recipe and wonder if you can clarify. -- Rob
I put the soudough ingredients in a bowl covered with plastic wrap. I let it sit in my proofing box for 24 hours. Then i make the paste per instructions. Put appox 1225g in a bread pan and it takes me 5 hours to rise. Make 3 bowls and you will get appox 4 bread pans at approx 1225g each. Again i place my bread pans in my proofing box. When ready i place a water pan in the bottom of the oven and follow temp instructions. I have found that not all ovens make enough steam. I now use a samsung electric. If you do not have enough steam the bread will crack on the top. Wonderful tasty bread. In terms of a mature starter i place 100g of starter in a plastic container with 100g of rye flour and 100g of water. Mix well cover with plastic wrap. Do this the night before needs to go for approx 12 hours. Now we have 300g of starter. More than enough for 3 bowls.