Monday, January 2, 2012

66% Sourdough Rye

One of our holiday traditions, or, I should say, one of my husband's holiday traditions - is to buy a big wheel of brie. A kilo of brie, to be exact. I know what you are thinking, we must do a lot of entertaining. Well. Not really. Mostly we just really like cheese. And bread.

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:

Sourdough
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.

The next day:

Dough
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!

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