550 g rye sourdough starter (120 % hydration)
1000 g water
100 g bulgur
23 g salt
1100 g stone ground rye flour
120 g pitted prunes, chopped
86 g roasted hazelnuts
I combined the ingredients for a dough in a large mixing bowl, covered it with a dinner plate and I let the dough ferment from 7:30 AM to 4:50 PM. (room temperature 20 C/68 F). I packed the dough into 2 loaf pans and let the loaves proof for 3 hours. In the meantime I preheated my oven to 500F. Loaves were baked for 25 minutes at 480 F and for 20 minutes at 460 F.
I’m not completely happy with the bread ( I prefer more moist rye breads) but my husband seems to be more satisfied . I woke up at 2:30 and noticed my husband preparing sandwiches (he’s a night owl and he prefers studying , working and eating late at night );
So, if I had a chance to bake the bread again I would have:
- added 200g more water
- let it ferment in the bowl for at least 12 hours (now, it’s much colder at our home than it used to be during the summer days and nights)
- covered the loaves during the first 25 minutes of baking with two similar loaf pans to improve oven proof .
Submitted to Yeastspotting and