(Hurricane Sandy) Rye Sourdough Bread

 

Building sourdough starter:

1st stage of sourdough starter (Saturday 2:30 PM-9:30 PM)

3 tablespoons rye sourdough culture

400 g water

400 g stone ground rye flour

2nd stage of Saturday 9:30 PM-Sunday 9:30 AM

all but 2 tablespoons 1st  stage of sourdough starter

400 g water

382 g stone ground rye flour

Mix the ingredients and let ferment at room temperature.

Walnuts:

225 g chopped walnuts

250 g boiling water

Cover the walnuts with water and set aside for 1 hour. Drain, let cool and refrigerate until you are ready to use them.

Dough: (Sat 10 AM-1:30 PM)

all of the sourdough starter

200 g prunes chopped

302 g walnuts

500 g stone ground rye flour

217 g water 26 g salt

Mix the ingredients and let ferment at room temperature.

Put the dough into two loaf pans and let proof for 4 hours. Preheat your oven to 500 F (with a baking stone). Bake for 20 minutes. Reduce the temperature to 460 F and bake for 20 minutes. Remove the pans and baking directly on the baking stone for 15 minutes at 400 F.
Submitted to Yeastspotting andBYOB 125 x 125

 

My previous hurricane bread:

http://bochenkowo.blogspot.com/2011/08/hurricane-miche.html

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7 thoughts on “(Hurricane Sandy) Rye Sourdough Bread

  1. Thanks! It is the strongest wind we have ever experienced in our whole life. Thanks God so far in our area the rain it’s not heavy.

  2. We are fine, almost untouched by hurricane. We live far enough from the Hudson river and Ocean so we were safe. Many people was not that lucky. Sandy was a devastating disaster. And everything around is out of order. No schools, no subway,no garbage collection…

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