100% Sourdough Rye Bread

Name: 100% Sourdough Rye Bread
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 25g Foaming starter; 32g Bran-free rye flour; 14g Plain Water; 14g Coarse whole rye flour; 3g salt; 3g Caraway seeds; 45g warm water

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

There are many recipes for making rye bread, but few use 100% rye flour. Rye contains a special kind of gluten, but the content is very small (only 6%-8%). Therefore, it is difficult to form the structure of bread. If a large amount of high-gluten flour is not added, it is difficult to make better bread . "
"There is a lot of knowledge in sourdough rye bread. The natural sugar and dextrin content in rye flour is high, and there are pentosan, which can increase the strength and ductility of protein. If you mix it like wheat bread Mixing for a long time, it will make the dough very sticky. In addition, the natural yeast starter can provide an acidic environment, slowing down the speed of enzymes breaking down sugar during the mixing process. During the fermentation process, the enzymes will gradually release into the grain. The sugar content. If it is mixed, stirred and fermented, the taste of the bread will be sweet and creamy, and it will be very different from other breads when chewed." The crack is considered normal, and there is no picture to seal it.
"This bread is best made with a variety of rye flours, from fine bran-free rye flour to semolina, or even rye crumble (rye kernel crumble). This recipe uses mixed grains and uses The method of soaking liquid is adapted to it, thereby increasing the activity of the enzyme. "There are not so many kinds of rye flour, so I have to keep the only rye flour at hand to the end. What the difference will be, only God knows. . . .
"Because the gluten content of the dough is very small, the heart of the bread is very compact, unlike standard oven-fired bread with large and irregular holes." It is indeed a very compact bread, and people who don't like coarse grains don't expect it. Would like it too much. . . . . "

Ingredients

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.