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Sunday, 27 August 2017

VERMONT RYE BREAD


Vermont Bread
an easy sourdough Bread
with 
Rye flour added
and 
mixed with
125% hydration starter

The following recipe is adapted from here

Instead of  using overnight starter with 125% hydration as mentioned 
I have adjusted the hydration at the main dough
as follows:



Vermont Rye Bread
122g sourdough starter
300g bread flour
40g rye flour
199g water (185g+14g) 
1 tsp salt

1. mix flours, water & starter until well combined, autolyse 30min
2. add salt & knead into the dough for 5min
3. place dough into oiled container to ferment 2.5 hrs, snf every 45min
4. turn dough onto floured surface & divide into 2 loaves
5. shape & rest 15min
6. transfer to bowls, seam side up & cold retard 12 hours
7. bake from fridge @250'C for 20 min, covered
    and another 20 min, without steam

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