Rye Walnut Bread
1.
Stir all the ingredients of the starter evenly
2.
Ferment at room temperature for 2 hours, keep in refrigerator for no more than 24 hours
3.
Mix the main dough high-gluten flour and rye flour with water, soak for 1 hour, add the remaining ingredients of the main dough, first mix slowly at a slow speed, then quickly mix until the dough is smooth and ductile
4.
Add walnuts or raisins
5.
Basic fermentation for 300 minutes, fold up and down by 1/3, then fold it in half, turn over and continue fermentation for 30 minutes
6.
Lightly press the dough to exhaust
7.
Divide the dough into two portions, one portion is about 520 grams, one portion is 300 grams, continue to ferment for 15 minutes, press the mold into a round shape
8.
Sprinkle flour into the rattan basket
9.
Put in the self-made fermentation tank, the temperature is 36 degrees, the humidity is 70%, and the fermentation is 40-60 minutes.
10.
Second fermentation until the rattan basket is 9 points full
11.
Pour into the baking dish with the mouth down, cut a few with a sharp knife
12.
Put a stone-filled baking tray in the bottom layer of the oven, 230 degrees, preheat for 30 minutes, put the dough in, pour a cup of water on the stone, close the oven door and let the steam out, and take out the water after three minutes Stone baking tray, bake at 200 degrees for 40 minutes
