Wednesday, May 21, 2014
Sour Dough, Rye and Wholemeal Full Flavored Loaf.
Remember that Sour Dough Bread cannot be hurried.
400g of active Sour Dough Starter
300g Rye flour
200g Wholemeal flour.( I used Laucke BioFort Golden Wholemeal)
250g warm water
If you do not use Laucke flour that has sugar and salt added, then add 1 teaspoon of each.
Optional, 1 level Dessertspoon of Honey, Golden Syrup or Molasses.
Place all in TMX bowl and Knead for 4 minutes.
Leave in bowl and allow to double in a warm place. Mine took 17 hours. My starter was not fully active and it sat in a cool room over night.
Sit bowl back on base and knead for 1 minute.
Turn out on to a well floured Sil Mat and fold over several times.
Roll into a sausage shape and place fold down in a lined tin.
Spray with water.
Cover with a plastic shower cap or plastic wrap.
Place in warm spot to rise and double. (there will be very little oven bounce)mine took 2 1/2 hours in front of combustion stove.
It is ready for baking when small bubbles or holes appear on top of dough.
Spray with water and sprinkle with seeds.
Bake in center of oven, 200 O for35 minutes. Turning half way.
Remove from tin and place back in oven 15 minutes .
I test with Thermometer , 200 F, if cooked. If not give it another 5 minutes in oven and test again.
cool on wire rack.
it will slice into thin slices without crumbling
The best taste test is a thin slice with very good sweet butter.