this post was submitted on 26 Feb 2024
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Lemmy Bread
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My everyday sourdough rye. For ca 650g total dough, makes two ca 300g breads.
Morning: mix sourdough (approx 100% hydration, 1/6 total weight), water (250g), additives (flax, sunflower etc) and rye flour (rye+additives approx 275g). I start with 100% hydrat6and go from there. Mix until looseish dough-paste. Want it to be not quite stiff, err on the side of wetness. In short just mix everything in the morning.
During day: Let it rest
Evening: If necessary adjust hydration. Loose and shaggy is what you want. Make two ca 3cm high boules (round thingies) and make half cm depression in the centre of them. This makes them flatter after final rest. Let them rest until 3-5mm wide cracks have appeared, ca 2-3 hours. Bake 200 degrees with fan for about 30 minutes, until inner temperature of 98 degrees. Turn off oven, let door be slightly open and let the breads cool in the hot oven.
LET REST FOR 24-48 HOURS BEFORE DEVOURING
That is my go-to no thought slap together bread.
How can you wait 24 hours to devour!? (:
A couple of hours should be fine.
Really heavy ryes (this one being 100%) need rest to firm up. Something gelatinize I think I read. If not they are a gooey mess. So do let it rest.
Also the rest cycle works well for an everyday bread. Dinner the day after bake is almost 24 hours later. Almost.