I got some baking idea during travel, but when I back to my kitchen, I made Rye Sourdough. It is just simple bread. Because I missed rye bread.
This is 40% rye flour and 60% white flour. Light, soft inside, and a crusty crust. I put Rye starter and instant yeast. You can make it without yeast, you need to proof it 12hours. I just couldn't wait for bread.
When you eat it, you can taste molasses. It keeps well, I prefer after 2 or 3 days. Rye becomes mature.
Light Rye Sourdough (make 2 loaves)
100g Rye flour
1 table spoon of sourdough starter
(or pinch of instant yeast)
360g White flour
140g Rye flour
5g Instant Yeast
18g Canola oil(melted)
1. The day before, in a container, combine flour, water and sourdough starter and stir. Set it 6-10 hours to ripen at room temperature.
2. In the mixer or bread machine, combine the final dough ingredients. Mix it 9 minute.
3. Put it into the container, then proof it at warp place (35℃) till it becomes double size (about 1 - 1.5hours).
If you make it without instant yeast, you need to proof it for 12 hours.
4. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.
5. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.
6. Place it into warm place (35℃) with spray water, rise it for 1 hour. Preheat the oven at 230℃.
7. Put the dough onto a baking tray as up side down the basket.
8. Score slant lines on the dough with sharp knife. Spray water.
9. Put the dough into the oven with steam for 10 minutes at 230℃. Then bake it at 200℃ for 20 minutes without steam.
10. Cool it down on the wire rack.