I don’t like spending too much time on making bread so made my rye sourdough culture work for me.
1 tablespoon rye sourdough culture
500 g water
480 g stone ground rye flour
I mixed the ingredients and let the starter ferment for 20 hours. In the meantime I cooked some wheat berries (I forgot to weight them) and when they cooled I refrigerated them.
In the morning, I combined the final dough ingredients in a large mixing bowl :
476 g cooked wheat
369 g water from cooking
960 g sourdough starter
750 g stone ground rye flour
377 g water
22 g salt
1 tablespoon black caraway seeds
I covered the bowl with a dinner plate and I left it in my kitchen for 5 hours. Then I put the fermented dough into 2 loaf pans (lined with parchment) and after 15 minutes – I turned on the oven to preheat it to 500 F.
I baked the loaves for 20 minutes at 480 F and for 20 minutes at 460 F. Then I removed the loaves from pans and parchment and I baked for 10 (longer loaf)-20 minutes ( wider loaf) at 400 F.
Submitted to Yeastspotting.