Wednesday, February 15, 2012

Walnuts Rye Sourdough


This is one of my favorite bread.
It doesn't proof much. Because it is made from Rye sourdough starter. And 1: 1: 1 = white flour : Rye flour : wholemeal flour.
It has to be baked with steam at first and gradually low heat for 1 hour.

It is quite dark bread. I like to toast and have it with honey!!



Walnut Rye Sourdough
Rye Sourdough starter
Day 1
Rye flour 40g
Water 50g
2 teaspoon of beer yeast
(or pinch of active dried yeast)

Day2
Rye flour 40g
Water 50g

Final dough 
White Flour 135g
Wholemeal Flour 135g
Rye wholemeal 55g
Salt 8g
Caraway seeds 2 tea spoons
Molasses 19g
Water 150cc
Unsalted Butter 10g
Walnut 100g

Time
Mix 10minutes
Add butter and walnut
Mix 10minutes
Fermenting 7 - 10hours
Deflate
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃ 10minutes
180℃ 10minutes
160℃ 40minutes
Turn off fire 10minutes


1. Day 1
In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2. Day 2
Refresh the starter. Add rye flour and water. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

3. Final dough
In the mixer or bread machine, combine the final dough ingredients except butter and walnut. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 10minutes.
Then add walnut, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

5. Pour the dough onto floured counter. Deflate and preshape it. Let it rest with cover for 20minutes.

6. Shape it into loaf.

7. Place it at worm place (30℃) for 1.5 - 2 hours.
Preheat oven at 220℃ with baking a tray.

8. Take the baking tray out from the oven. sprinke flour. Transfer the dough on it. 
Slash the dough.

9. Bake it at 220℃ for 10minutes with steam. 180℃ for 15minutes, 160℃ for 35minutes. Turn off and leave it for 10minutes.  

10. Cool it down on the wire rack.


It is placed at Yeastspotting.


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