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Categories:Viewed: 82 - Published at: 4 years ago
Ingredients
- 175 g Rye flour
- 175 g water (175 ml)
- 18 g rye sourdough starter
- 175 g white bread flour
- 175 g water (175 ml)
- 2 pinches dry yeast or 0.2 g fresh yeast
- 175 g rye flour
- 60 g spelt flour
- 12 g barley malt or molasses (optional)
- 12 g salt
- 50 g dry figs (2 large, chopped up)
- 40 g choppped walnuts
Method
- Mix the ingredients for the rye sourdough in a bowl.
- Cover tightly with wrap and let sit at room temperature for about 20 hours.
- Mix the ingredients for the wheat flour Biga in a separate bowl.
- Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
- After 20 hours, mix together the 2 pre-doughs.
- Then mix in the rest of the ingredients for the main dough.
- Remove from bowl and knead on a floured surface.
- Knead for 15-17 minutes until smooth.
- If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
- Form into a ball, return to a large bowl and let rise for 90 minutes.
- Shape into a round boule or oblong loaf.
- Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
- While the bread is rising in step 9, preheat oven to 250C/500F.
- Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
- After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
- Put in center rack and pour in some boiling water into the pan so it steams up.
- Bake at 250C/500F for 10 minutes, then remove the steam tray, lower temperature to 190C/375F and continue baking another 45 minutes.
- (total time is 55 min.)
- Remove and let complete cool on a rack.
