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