(leavened dough)
rye flour
3 18
G (medium)
rye
Flour), note: I used whole.
rye
flour
water
255 grams
Rye yeast seed
Water-flour ratio1:1,17g (rye
sourdough
seed）
Materials 2
(soaker)
Rye
chops
318g
water
318g
salt
5.7 grams
Materials 3
(main dough)
Whole wheat flour
272 grams
water
136 g
Instant yeast
4.5 grams
salt
11.3g.
soak
all
Fermented dough
all
Practice of 70% rye whole wheat bread 1
(leavened dough)
Put the yeast seeds in water, stir, add rye flour, knead into dough, sprinkle a thin layer of rye flour on the surface, cover with plastic wrap, and ferment at room temperature for 14 to 16 hours until the dough swells and arches.
Practice of 70% rye whole wheat bread 2
(soaker)
Rye
Chops are put into water, salted, covered and stored at room temperature for more than 2 hours. I prepared it with the yeast and soaked it for 14 hours.
Practice of 70% rye whole wheat bread 3
(main dough)
All raw materials are kneaded into dough, which is sticky and soft and will not film. My KA will be rubbed for 2.5 minutes in the second gear and 4 minutes in the third gear.
Put the dough into a greased container and ferment at room temperature for 30 minutes. The dough will only grow a little, not twice as big.
I found that when operating rye dough, it is better to use water than dry powder, because rye dry powder is also very sticky. Shape the dough into a cylinder with wet hands. Put it in an oiled toast mold (I used an 8X4 inch 1.4 liter mold), cover it with plastic wrap, and ferment for 55 to 60 minutes.
It's twice as fast, but I notice that there is no tension on the surface, which is the performance of low gluten. It is said that this is a normal phenomenon of this kind of dough.
The oven is preheated to 480F(248C) together with the slate and baking tray (see here for the function of slate and baking tray).
Place the mold on the slate, pour a large cup of hot water into the baking tray, close the door and bake for 15 minutes. Reduce the temperature to 4 10F(2 10C) and bake for another 45 minutes until the surface is dark brown. Take the bread out of the mold, put it on the baking tray, put it back in the oven and bake it again 15 minutes to harden the bottom and surrounding areas.
Take it out, let it cool, wrap it in cloth, and leave it at room temperature for a few hours (preferably 24 hours) before eating. A big delicious brick.
Tips
It doesn't look good, but it tastes delicious. With so many rye ingredients, the tissue can't be soft, but the shell has a chewy head and the inside is tight. The most important thing is that the unique "freshness" of rye is matched with the fragrance of whole wheat.
Together, this has become the most delicious "feed". I specially brought some for a German colleague to identify. He said it was delicious, but there could be more rye. It is said that their authentic whole rye bread is a heavy and fragrant piece.
Black brick, ok, I have a direction to work hard.