Küchenlatein

Ingredients

Source

Directions

Total Time for Recipe: 2 days (does not include the time needed to build a starter)

Day 1: You will feed your starter 2 times on the first day; once in the morning and once about 2 - 4 hour prior to making the sponge.

First Feeding: Refreshing "him" (100 % Hydration) 10 g starter + 30 g wheat flour + 30 g Water

Second Feeding: 40 grams refreshed starter 100 % Hydration + 60 g rye 1150 + 140 g water) Wait 2 - 4 hours and then make the sponge. (Note: I make the sponge right before I go to bed as it needs about 8 hours of fermenting time)

SPONGE: In large bowl combine all ingredients for the sponge.Cover and let ferment 8 - 10 hours overnight

DOUGH:You can use a stand mixer or do this by hand.

Add molasses, honey, butter to the sponge and mix until smooth. Then add salt, onions, whole rye and bread flour. Mix on low speed until a shaggy wet dough is formed.

In a separate bowl, whisk together the flour mixture. Using the dough hook of your stand mixer, on low speed, add rye flour mixture to shaggy dough about 60 grams at a time until dough forms ball that pulls away from the bowl and is firm but still slightly tacky to the touch.

If you are doing this by hand, the dough ball will be firm and smooth but will stick your hand if you squeeze the dough.

On a floured counter (Breadchick uses medium rye flour to flour the counter), give the dough a few hand kneads (about 2 - 4 minutes) and let rest for 15 minutes. Give one last knead, dough should be elastic feeling and not stick to your hands but will feel tacky. If it sticks to your hands, knead in additional rye flour until dough is firm but ever so slightly tacky.

In large, lightly greased covered bowl, let dough rise until almost double, about 4 hours.

FORMING THE LOAF: This bread works best if formed into a large round loaf. Gently deflate risen dough and gather into a boule. Place, pucker side up, in a very well floured brotform or banneton and loosely cover. Let rise until dough fills form and rises slightly above.

BAKING: Preheat oven to 205 °C. If using a stone or tiles, pre heat the oven with the stone/tiles in the oven. Gently unmold risen loaf onto a flat baking sheet prepared with cornmeal dusted parchment paper or onto a cornmeal prepared peel. You may slash the loaf is you wish. Mist top of loaf with water and gently slide bread into the oven and bake at 205 °C for 20 mintues. Turn oven down to 190 °C and bake for another 25 minutes or until inside temperature of loaf reaches 93 °C.

Let bread cool for 4 - 6 hours before slicing. This is very important as rye breads will turn to a gummy mess if they are sliced before completely cool

* bread flour: 168 g wheat flour Type 550 + 72 g Manitoba flour

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