:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/pfQe-_AoSyLPOqf7dmtL/ddfa3e686114f58e02e7b38c8b5ce5.jpeg "Sourdough Rye Bread")
Source: christianhorz from Canva
Ingredients
Sourdough:
- 1 tablespoon Sourdough
- 150 g water
- 150 g self-rising flour
Basket:
- 300 g Sour leaven
- 300 g Various types of bread flour
- 250 ml water
- 1 tablespoon salt
- potato starch
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Directions
Sourdough: In a jar, mix the yeast with flour and water. Close it and let it rest for 8 hours.
Then add the other ingredients to it and use a spoon to work the dough.
Often dump it on a floured board, fold it over and shape it into a loaf.
We often lay the joint down into the basket, which is sprinkled with potato starch.
Let the bread ferment for 6 hours.
We transfer the bread from the basket to a preheated baking sheet lined with baking paper.
Preheat the oven to 250 °C and bake the bread for 15 minutes with steam, then lower the temperature to 200 °C and bake for another 40 minutes without steam.
Let the bread cool down.
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IwaSourdough Rye Bread
This is a delicious recipe for sourdough rye bread.
Sourdough: In a jar, mix the yeast with flour and water. Close it and let it rest for 8 hours.
Then add the other ingredients to it and use a spoon to work the dough.
Often dump it on a floured board, fold it over and shape it into a loaf.
We often lay the joint down into the basket, which is sprinkled with potato starch.
Let the bread ferment for 6 hours.
We transfer the bread from the basket to a preheated baking sheet lined with baking paper.
Preheat the oven to 250 °C and bake the bread for 15 minutes with steam, then lower the temperature to 200 °C and bake for another 40 minutes without steam.
Let the bread cool down.
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