100% Rye Sourdough.
You can cook 100% Rye Sourdough using 5 ingredients and 16 steps. Here is how you achieve that.
Ingredients of 100% Rye Sourdough
- It’s 400 g of dark rye flour.
- You need 200 g of active sourdough starter (ideally fed with rye flour for 2 days).
- Prepare 40 g of honey.
- Prepare 300 ml of water.
- It’s 10 g of salt.
100% Rye Sourdough instructions
- Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter.
- Beat hard to try and develop some gluten for 10 mins.
- Rest for 30 mins.
- Beat again for 10 more mins.
- Cover and place in the fridge overnight.
- Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours.
- Return to fridge for another night.
- Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape..
- Flour a banneton and add the 'dough'. Cover and leave for 6 hours at room temperature.
- With half an hour to go, preheat oven to max (around 240C).
- Turn out the dough onto a baking tray or stone and score.
- Throw a cup of water into the bottom of the oven.
- Add the dough to the oven and shut the door, trapping the steam.
- Turn oven down to 210C for 20 mins.
- Reduce temperature to 200C and bake for a further 20 mins.
- Allow to almost completely cool before enjoying with smoked fish. If you dont have any smoked fish, just throw the bread away..
