It's my favorite daily bread. It is 100% rye, sourdough, moist inside and very tasty. Stays fresh long time - is good even after 5 days. I prepare it when I do not want to wait long, for example - I mix it in the morning and bake afternoon (then, however, I need quite a lot of sourdough starter)
I bake breads few years, and this one particular frequently and may say there is a great chance to succeed. When we have a strong, active sourdough starter, the method is good to get fresh, nice bread.
250g – 300g active, strong sourdough starter ( rye),
500g rye bread flour,
1 tablespoon salt,
Preparing the dough:
Mix all the ingredients in a bowl by 5 minutes. The mix should be quite thick, easy to mix. You may add some water or flour to get it right. Pour the dough to the desired tray - may be circular, rectangular, indifferent - so that the dough take a little more than half the volume of the tray. Smoothing the top of the dough with a wet spoon, spray the top of the dough to make it moist and leave in a warm place.
I put it in the oven with the light on. Wait few hours until the dough rise - this time depends on the power of yeast, the temperature at which the dough rises, humidity, etc. Sometimes it takes 3 hours, sometimes up to to 7 hours.
ugh rise - this time depends on the power of yeast, the temperature at which the dough rises, humidity, etc. Sometimes it takes 3 hours, sometimes up to to 7 hours.
When the dough has risen to the top of the tray, remove it from the oven and preheat the oven to the temperature 230 degrees Celsius (450F). Cut the dough gently several times with a sharp knife. At the bottom of the oven put a plaque filled with boiling water to produce some steam. It is good to spray it few times in the first 15 minutes of baking. After 10 minutes you reduce the oven temperature to 210 degrees Celsius (410F) and bake another 40 minutes. The smell in the house at this time is insane, incomparable to anything else.
After that time put the bread on a grid to cool. You can not eat this bread right away.Usually I prepare the dough in the morning or around noon, bake in the evening and eat the next day. It is really easy to bake it, does not require any kneading, you can simply mix the ingredients with a spoon. What you only need is a working, active sourdough!