Papaya Sourdough Rye Bread

Papaya Sourdough Rye Loaves just removed from the oven

Sliced -20 hours later

Sourdough Starter:

50 g rye sourdough culture (taken from the fridge)

270 g water

250 g stone ground rye flour

Starter ingredients; rye sourdough culture in the center

The starter fermented in a covered plastic container from 10:20 am to 6:30 am. Then I put 450 g of the starter in a large mixing bowl:

Active sourdough starter

Then I added:

520 g  fresh papaya mousse

Papaya and starter combined

1200 g stone ground rye flour

25 g salt dissolved in 512 g water

I mixed the dough, covered and let it ferment from 7pm to 6:30 am.

Proofed dough

Next morning I put the dough into two loaf pans (lined with parchment) and let it proof covered with two similar pans and a cloth for 50 minutes.

Dough in pans - ready to proof

Then I turned on the oven to preheat it to 500F(with 2 pizza stone inside, it took another 50 minutes)

Proofed loaves

I baked:

for 20 minutes at 480F

for 20 minutes at 450 F

without the pans and parchment  for 10 minutes at 400 F

Then turned the oven off and  I left the loaves inside for 10 minutes.

Papaya in bread dough - it was a great idea! It gave the rye loaves extra light texture.

Submitted to Yeastspotting.


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