A good cheese deserves a good bread, and a lovely sourdough rye gives you a nice earthy contrast to the mild cheese. And if you run out of brie - we have some to spare.
66% Sourdough Rye
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers
makes 2 loaves
The night before:
12.8 oz Rye flour
10.2 oz Water
2 Tbsp Active sourdough culture
Combine sourdough ingredients in a small/med bowl, cover with plastic and let rest on the counter overnight, about 16 hours.
8.3 oz Rye flour
10.9 oz Bread flour
13.8 oz Water
1 Tbsp Salt
1 tsp Instant dry yeast
All of the Sourdough (or keep back 2 Tbsp for the next bread)
Everyone into the pool! Add all the dough ingredients to the stand mixer bowl. Mix on low, with the dough hook, for 3 minutes. Scrape down sides if necessary. Increase speed to medium and mix another 3 minutes.
Turn out onto a lightly floured board and knead into a ball.
Let stand,covered for 1 hour.
Divide dough into 2, shape into loaves.
I tend to do French-style long loaves, and let them rise and bake in my Chicago Metallic French bread pan. Parchment or sheetpans are also fine.
Cover and let rise 1 hour.
Preheat oven to 440°F
Slash loaves and bake 30-45 minutes, depending on the shape.
Internal temperature should read 206°F
Let cool on racks.
Wrap in tea towels when cool, and let rest another 12 hours before slicing.
|This bread has been YeastSpotted!|