Food recipes
100% Rye Sourdough
100% Rye Sourdough Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched honey water, bottled, generic salt, table Directions: Mix together all of the ingredients in a bo...
100% Rye Sourdough
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
water, bottled, generic
salt, table
Directions:
Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
Beat hard to try and develop some gluten for 10 mins
Rest for 30 mins
Beat again for 10 more mins
Cover and place in the fridge overnight
Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
Return to fridge for another night
Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
Flour a banneton and add the 'dough'.
Cover and leave for 6 hours at room temperature
With half an hour to go, preheat oven to max (around 240C)
Turn out the dough onto a baking tray or stone and score
Throw a cup of water into the bottom of the oven
Add the dough to the oven and shut the door, trapping the steam
Turn oven down to 210C for 20 mins
Reduce temperature to 200C and bake for a further 20 mins
Allow to almost completely cool before enjoying with smoked fish.
If you dont have any smoked fish, just throw the bread away.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
water, bottled, generic
salt, table
Directions:
Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
Beat hard to try and develop some gluten for 10 mins
Rest for 30 mins
Beat again for 10 more mins
Cover and place in the fridge overnight
Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
Return to fridge for another night
Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
Flour a banneton and add the 'dough'.
Cover and leave for 6 hours at room temperature
With half an hour to go, preheat oven to max (around 240C)
Turn out the dough onto a baking tray or stone and score
Throw a cup of water into the bottom of the oven
Add the dough to the oven and shut the door, trapping the steam
Turn oven down to 210C for 20 mins
Reduce temperature to 200C and bake for a further 20 mins
Allow to almost completely cool before enjoying with smoked fish.
If you dont have any smoked fish, just throw the bread away.