Rye 

2 beautiful round loaves.

In large mixing bowl stir together by hand:
4 oz starter
28 oz warm water
2 oz honey
8 oz rye flour
28 oz white artisan bread flour
1 T salt
Cover with wet towel rest 30 minutes.

Work into smooth ball about 15 seconds of mixing.

About 30 minutes into the bulk rise, fold dough. Then 2-3 more times 45 min apart. Rise 6-8 hours till double.

Divide into two loaves. Shape into a round and bench rest 5-10 minutes. Tighten and rise in dry floured cloth covered bowls 30-45 min until puffy.

Preheat to 500* but bake at convection bake 400*. Score and bake on stone on parchment 40-50 minutes.

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