I was looking through my archives and thought this simple formula was worth saving and sharing
Preferment:
1/1/1 (by weight) starter/water/flour
Mix in a transparent container, let ferment in a lukewarm place until bubbly, move to cooler place, let ferment until the top starts falling and the smell is acidic
Average ferment time 12-16 hours
Dough:
1/1/1 (by weight) preferment/water/flour
Salt, as needed
Mix, bulk ferment in warm place until nicely expanded and gets crackly on surface, on average 1-2 hour
Place in pan, cover, proof until cracked bubbles start showing on surface, about 45-60 minutes
Dock, if desired. Brush with water or thinned dough
Bake in preheated oven in descending temperature 475/425/375°F
Exact baking time will depend on the size of your loaf, on average 45-60 minutes
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Looks really nice. At that hydration, is it essentially a batter bread?
The buns look good too!
Thanks! 100% hydration rye dough, especially whole grain, doesn't feel like batter. Although, it's extremely sticky and you I don't form it at all. I just spoon it, or grab it by the handful to put it in baking form. Then I press it down with wet hand or wet spatula in order to squeeze out any air pockets. It's a very forgiving dough, but relatively easy to overproof. One can always use more flour in final stage, to make it slightly stiffer 🙂
Very easy . How sour is it? Would be delicious with cheese !
Medium sour, I would say. The processes go really fast after the preferment, so it doesn't get overly acidic. Excellent with cheese, indeed