Another rye bread which tastes better a few days after baking. Thanks to the addition of the pineapple bread was soft and fresh to the last slice.
Final Dough:
535 g sourdough starter (100% hydration)
615 g pineapple, blended into a fine purée
500 g water
24 g salt
1200 g stone ground rye flour
In a large mixing combine all of the ingredients, cover and let ferment for 10 hours.
Dough
Then put the dough into two loaf pans and let them proof for 2 hours and 30 minutes.
Dough in the Pans
Loaves ready to proof
Preheat your oven to 500F (extra 40-50 minutes for proofing the loaves).
Fully proofed loaves
Bake for 20 minutes at 480F, for 20 minutes at 460 F and for 20 minutes at 400F (without the pans).
Loaves just removed from the oven
Submitted to Yeastspotting.
