Been some time since my last bake, but god it’s good to get back into it!! There’s not much that’s this rewarding!!
The loaf is a standard no kead bread with 65% hydration. And the rye bread is made with cut rye kernels, sun flower seeds, linseeds and poppy seeds.
by ismager78
3 Comments
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Recipes:
Rye bread:
660g of water total
330g rye flour
220g Cut Rye kernels
75g 50/50 rye and wheat Starter
33g AP Flour
40g sunflower seeds
20g Linseeds
20g poppy seeds
20g Salt
Process
Let the rye kernels hydrate for an hour in about 500g boiling water. When fully hydrated add the Kernels to a bowl including it water used for hydration. Then add water until it was a total weight of 880g. After that add the other ingredients and mix on a machine for 15-20 minutes. Then put in and form, and let it ferment for 12 hours a room temperature. Bake for 56 min a 180 degrees.
Loaf:
200g of Baking flour
200g of Manitoba flour
260g water
98g starter
13g salt
Mix everything in a bowl my hand. Let it sit for 40 minutes. Stretch it out on a counter and tug it into at ball. Bulk ferment until doubled, then carefully stretch and tug it into the form to match your bread basket. Then cold ferment for 12 hours. After cold fermentering spray it with water before baking with lid on in a Dutch oven for 20 minutes at 250 degrees. Then bake for 18 minutes 240 degrees.
They look super tasty!