Brain

Rye Crust

2 min read

Deutsche Version

Description

A well-balanced rye-wheat-mix bread. It has good flavor, a nice crispy crust and a juicy but not too dense inside.

Overview

Directions

  • 45 g Sourdough Starter
  • 150 g Water, 30-60 °C depending on the temperature of the starter
  • 150 g Rye Flour

Sourdough

Whisk the starter with the warm water, until it gets a little slushy.

Add the flour, mix thoroughly, no need to knead.

Scrape the walls, even it out and cover it.

Let it sit for 8-12 hours at room temperature.

NOTE

It should have doubled in size after this time. Wait longer if needed.

  • Sourdough (previous step)
  • 260 g Water, warm
  • 210 g Wheat Flour
  • 210 g Rye Flour
  • 12 g Salt

Main dough

Prepare a kitchen machine with a kneading hook.

Put the water first into the bowl, followed by the sourdough from the previous step, the flours, as well as the salt.

Salt

Don’t forget the salt!

Knead everything on the lowest setting gently for 5 minutes.

Let the dough rest in the bowl for 2-3 hours at room temperature.

Form the bread

Dust your kitchen top with some of the Rye Flour.

Put your dough onto it.

Fold the sides and corners into the middle repeatedly. Don’t get too much flour in there yet.

Turn the dough blob around and work in a circular motion, turning the ball, while pushing the sides into the bottom slightly.

But the dough ball into a lightly dusted proofing basket in the same orientation, with the closure at the bottom.

Either put it in the fridge for 8-12 hours (it will be fine if you wait longer), or let it rest for another 60-90 minutes at room temperature.

Bake

Preheat your oven to 250 °C (Top/Down Heat).

Turn the bread dough out of the basket onto a baking sheet.

Put your bread into the oven and immediately add steam to the oven.

Bake for 40 minutes with steam.

Let the steam out of the oven.

Bake for another 10-15 minutes.

Let it cool

Tip

Let it cool for at least 1 hour. You can also let it cool longer.

Rye bread is tastier, for example, if you let it sit overnight. The longer you wait and the more patient you are, the tastier it gets. Until it gets hard, of course…

Link to original

Graph View

Backlinks