I have been practising this recipe for a while now.
I came to the conclusion that Rye is a very tasty bread. It is healthy and it has a very long shelf life.
So for my bread you will need 2 days st least,
First day, to be done in the morning .
1000 kg Rye whole meal flour
700 gr filtered cold water
20 gr salt
Mix all together and allow to autolyse for 12 hours in the fridge, dough may be very sticky and that is normal, try to work the dough with a spatula but do not add any extra flour or we will have a very doughy bread. At night make sure to take it out to so that the dough reaches a room temperature.
When you take it out you can also prefer the preferment to use into the dough the day after.
Mix 50gr of starter with 50 gr water and 50 gr of rye flour. Wrap with some film.
Keep this aside for next use.
Into the dough that you have rested overnight, mix the rye sourdough starter that you have fed the night before. Poke the dough and the starter together and do a first fold, repeat the folding every 30 minutes for the next for hours.
Past this time, cut it into your desired pieces and shape and put into the banneton.
Leave in the fridge over night to be baked the day after.
Set the oven to 220°C, and out the loaf into the oven,
Spray some water into the oven and onto the bread to create some steam and bake for about an hour and 15 minutes.
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Thank you so much for your support, without you this could not be possible.
Take care Giuseppe.