Sourdough Rye Bread First Release

Name: Sourdough Rye Bread First Release
Yield: 4 servings
Cuisine: Baking
Ingredients: 102 g Rye flour; 75 g high-gluten flour; 134 g Water; 80 g Sourdough starter; 3 g Salt; 1 tsp Caraway seeds; 40 g Water; 40 g Rye flour; 1 g Fresh yeast; to taste Imperial rice

Sourdough Rye Bread First Release: rye flour, high-gluten flour and water in a few quick steps, baked until golden and fragrant. Simple ingredients, satisfying homemade flavor.

0 minNewEasy Baking Bake Original

Instructions

1
Starter: 40g water, 40g rye flour, 1g fresh yeast.
2
Mix the starter.
3
After stirring evenly, cover with plastic wrap and let it sit for 6 hours.
4
Ferment until it doubles in size, then place it in the refrigerator overnight.
5
Dough: 102g black rye flour, 75g high-gluten flour, 134g water, 80g starter, 3g salt, 1 teaspoon flax seeds, a suitable amount of Royal Rice for decoration.
6
Put all the dough ingredients into the bread bucket and run the kneading program for 20 minutes.
7
Sprinkle flour on the countertop, pour out the dough, dust your hands with flour, and shape the dough into a ball.
8
Place it in a large greased bowl, cover with plastic wrap, and refrigerate overnight.
9
Take it out the next day, let the dough ferment until it reaches 1.5–2 times its original size, and return to room temperature for one hour.
10
Sprinkle flour on the workbench, be careful not to pour out the dough, and avoid letting it degas.
11
Flip over, roll up,
12
Taper downward and shape into a cylinder.
13
Place into a small loaf pan, cover with plastic wrap, and finally let it ferment for about 50 minutes.
14
Let the dough rise until it is 90% full, then sprinkle glutinous rice on the surface.
15
Place in a preheated oven at 180°C, middle rack, with both top and bottom heat, and bake for about 30 minutes.
16
The surface is reddish-brown, fresh out of the oven,
17
Pour out immediately, place on a drying rack to cool, then slice and eat.