Rye 100%

“Oh no my wheat is empty bread”

• Refresh the sourdough starter with rye 100 -200g. (2 year old culture)

• Let it activate for 2 hours at 23°C

• Prepare the main dough with approximately 250g of the sourdough.

• Top up with rhye until the total weight reaches 500g.

• Add 7g of salt.

• Add 150g to 200g of water.

• Optional: add one pack of safety yeast depending on the starter.

• Knead with a machine and then by hand until you achieve a good consistency, adding rye as needed.

• Let it rise for 4 hours at 20-23 °C

• Divide the dough into 2 portions.

• Form them to vertical cylinders

• Let them rest for 30 minutes.

• Two deep cuts to decrease surface tension

• Water the surface and add a little flour.

• Preheat the oven to 230°C.

• Spray water into the oven to create steamy atmosphere

• Bake for 25 minutes at 230°C.

• Reduce the temperature to 200°C and bake for an additional 20 minutes max.

• Allow the bread to cool for 60 +minutes.

• Flour: Rye 1150 ish