Recipe for the sourdough:
Mix a 100g of rye flour and a 100ml of luke warm water. Let the mixture rest for 24h (stir once after 12h) in room temperature (between 24 ans 26 degrees celsius).
After 24h feed the dough with another 100g of rye flour and 100ml of lukewarm water.
Repeat that about 5 – 6 times, So 5 to 6 days until the sourdough is finished. The dough should have a smell somewhat similar to yogurt and a bit sour.
To make the bread : mix the dough with another 500g of flour, don’t forget to save some for the next bread, I take of about 50g and store it in the fridge (it can stay there for about a week without feeding). Then add about 200ml of lukewarm water and a bit of salt. Because the first sourdough is still a bit weak add another 10-15g of dry yeast for the first few times.
Mix it all up and work the dough for about 2 min. Then let it rise for 2hours (covered and in a warm place 28-33 degrees). Work the dough again for another two minutes and let it rise again for about 2h, but place the dough in a bread form or on the oven tray (normally the dough doubles in size). Preheat the oven to 240 degrees, bake the bread for 10min and then turn down the temperature to 190 degrees (open the oven door for a few seconds) and bake it another 50-55min.
Making bread takes a bit of practice but once you get the hang of it its quit easy. As you can see in the video I miss some steps but the bread turns out just fine.
I also mix less sourdough in the bread. In the recipe above its 50-50 but I only use 1/3 sourdough. Depending on ones taste (bread will be more or less sour).
I will be happy to answer any additional questions on making on bread.
Contact: Buckste@gmx.net
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