Wednesday, June 23, 2010

German Rye Bread

. Look at the air in the sponge.





Before going in to the oven



. The lines from the basket.


. Well risen dough.


I think this should be my third rye bread in the blog. This time, I used the German bread fermentation basket to get the GERMAN look/effect! However, this is a different recipe from the old ones. I find it rather salty, but has nice colour and very good texture. You can hear that cracking sound as you tear the loaf, and followed by the soft yet chewy sponge. On top of that, I used natural yeast (brown packet on the left). For those who like country loaf, this is a must try!
.
Ingredients:
Bread Flour 200g
Rye Flour 50g
Sugar 12.5g
Salt 4.5g
Yeast 5g
Water 157.5g
.
Method:
1. Mix all the dry ingredients (except the yeast) in a mixing bowl.
2. Add in water and combine everything to get a rough dough.
3. Pour in yeast and give it a good knead. The dough will be quite sticky, but just keep on kneading till the dough gets stiff and elastic. Slowly the dough will be smooth and springy. You may dust a little flour as you knead.
4. Cover the dough with cling film and let it rise in a warm place till it's 2.5 size bigger.
5. Push the air out from the dough, and shape it to a ball shape then let it have a rest for 15 minutes.
6. Dust the fermenting basket with lots of flour and sit in the well shape dough with the seam side up. Cover the dough with wet cloth and let it rise till 2 times the volume.
7. On a baking tray, line with parchment, flip the well risen dough over and sit on the tray with the seam side down. You can see the dough imprinted with the flour of the basket lines. Slit the top of the loaf then spray with some water and bake in a pre heated oven at 200'c for 30 minutes.
8. When it's baked, cook the bread on the wire rack.



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