Two light rye loaves, which could probably have used a little longer proof.
Having recently managed to move this site to a new host, the least I could do is bring it back to a kind of life. I’ve been baking solidly all through its existence, but got out of the habit of posting because I really have nothing new to say. I bake bread. I share it. We eat it. That’ll do.
On the other hand, why not share my formulae here?
Light rye with caraway seeds
- 40% Whole rye flour, as ripe 100% starter
- 60% Strong white flour
- 70% Water
- 4% Caraway seeds
- 2% Salt
- Mix all ingredients roughly together in a bowl.
- Turn out on the counter and ensure the dough is well mixed and uniform.
- Replace in bowl, cover, and leave for 50 minutes.
- Lightly oil counter, turn out dough, knead hard and fast, about 5 folds, and return to the bowl.
- Repeat as required each hour until the dough has doubled in volume.
- Turn out, pre-shape and rest, shape and proof for about an hour.
- Bake in a covered casserole in a pre-heated oven at 220°C for 50 minutes, removing cover and turning heat down to 200 °C after 20–25 minutes.
- Allow to cool at least 18 hours before eating.