100% Sourdough Rye Bread
1.
Solid rye starter: 25g foam starter, 32g bran-free rye flour, 14g water
2.
Mix the foaming starter and rye flour in a bowl, add an appropriate amount of water,
3.
Stir into a ball. Ferment at room temperature,
4.
Double the volume of the dough, put it in the refrigerator, refrigerate it overnight, and take it out to warm up 1 hour before use.
5.
Soaking liquid: 14 grams of coarse whole rye flour, 28 grams of water
6.
Pour semolina and water into a bowl,
7.
Stir well, cover with plastic wrap, and let it stand overnight at room temperature.
8.
Dough: 96 grams of bran-free rye flour, 3 grams of salt, 3 grams of caraway seeds, 45 grams of warm water
9.
Pour rye flour, salt, and caraway seeds into a bowl and mix.
10.
Add the starter and soaking liquid, pour in an appropriate amount of warm water, and stir evenly.
11.
Put it in the bread machine and stir.
12.
It becomes smooth dough, put in a large bowl, covered with plastic wrap, and fermented at room temperature for about 4 hours.
13.
The dough has doubled,
14.
Take it out gently to avoid exhaust,
15.
Arrange into an olive shape, put in a baking tray, and finally ferment for about 2 hours.
16.
The dough has grown 1.5 times,
17.
Cut the surface,
18.
Put it in the oven, the middle level, the upper and lower fire 220 degrees, steam roast, or spray water to the inner wall of the oven every 30 seconds, after three times, close the oven door and bake for about 25 minutes.
19.
A hard crust is formed on the surface and baked.
Tips:
If there is no caraway seed, you can use it, or you can replace it with anise or other seeds.
When making dough, you need to add water as appropriate according to the condition of the dough. Do not add up the water all at once.
The baking time and firepower need to be adjusted according to the actual situation.