I'm back with another loaf, I used dark rye this time. Personally, I love a more open and lacy crumb, so I will keep experimenting with higher hydration for dark rye. In the meantime, let's admire them blisters <3
Ingredients:
– 80g dark rye flour
– 160g bread flour
– 75% hydration/ 180g water
– 2%/ 4.8g salt
– 1 tbsp sourdough starter
Instructions:
- Combine everything at once, let rest in room temp. for 30 mins, 1st set of stretch and fold then stick it into the fridge, covered. Did this step in the afternoon.
I usually do a preferment with my starter and 1/3 of the flour and water overnight at room temp., but I didn't this time as I was busy the whole day and the next. So, I started earlier to give the starter more time to do its thing.
The next day morning, take it out of the fridge and give it a 2nd stretch and fold. Just do your best as dough will be stiff due to dark rye.
After about an hour or so, I knead the dough until it passes windowpane test. You can replace this step with more sets of stretch and fold.
Leave it on counter to proof for about 7 hours (for reference), room temp was 61F – 65F.
Why 7 hours? I left home at around 2pm and didn't get home until 9pm-ish. Feel free to adjust the proofing time according to your room temperature.
Press down lightly to remove big air bubbles, then give it a 3rd stretch and fold. **This is only my third stretch and fold since I manually kneaded the dough beforehand. If you don't knead, you will have to do more sets of stretch and fold.**
Let rest in room temp. for about 30 mins.
Tuck the dough until a firm ball forms.
Transfer to a floured banneton and make sure to pinch the seam well, if there is any.
Cover and into the fridge for overnight proof.
Next morning, preheat oven along with dutch oven at 550F.
When oven is ready, remove the dough from banneton, score and transfer into the dutch oven. Drop in ONE ice cube then put on the lid and into the oven.
Lower the temperature to 450F, bake covered for 20 minutes, then uncovered for 45 minutes.
Enjoy!
by ihatemyjobandyoutoo
1 Comment
It is so small and precious