Scalded rye sourdough bread
Description
If you love tasty, wholesome bread and you are not put off by the complexity and effort of baking it, you will certainly be interested in this recipe for rye scalded sourdough bread. A detailed step-by-step recipe will help you make it.
Instructions
- 1
Step 1
Prepare the ingredients. It’s best to refresh the starter and make the scald the evening before.
- 2
Step 2
To prepare (refresh) the starter, use 50 ml water, 80 grams rye flour, and 30 grams starter (levain).
- 3
Step 3
Mix water, flour, and starter.
- 4
Step 4
Gather the starter into a ball, cover with plastic wrap, and place in a warm spot to ferment for 10–12 hours.
- 5
Step 5
To make the scald, pour 440 ml boiling water over 150 g rye flour and mix.
- 6
Step 6
When the wort has cooled a little (to no more than 75 degrees), add the malt and coriander.
- 7
Step 7
Mix the mash well, cover with a lid, place in the oven at minimum temperature (50 degrees) for 2 hours for saccharification.
- 8
Step 8
For kneading the dough (10–12 hours after the start of the process), pour 30 ml of water into the bowl and dissolve in it the salt, molasses (or honey).
- 9
Step 9
Combine the starter and the scald, and mix. Let the sponge ferment for 3–4 hours.
- 10
Step 10
Add 60 ml water to the sponge, add the flour, and knead the dough. Leave it to ferment for at least another 2 hours; fermentation time depends on the air temperature in the room and how active the sponge is. The dough should increase in size and become porous.
- 11
Step 11
Transfer the fermented dough onto a work surface dusted with flour.
- 12
Step 12
Shape the bread into whichever shape you like (round, oval).
- 13
Step 13
Prepare a proofing spot: this can be a cloth or napkin into which you should rub flour well. Lay the bread seam side up and prop it from the sides with rolls made from towels. Cover with the ends of the cloth so the bread does not dry out. Leave it like this for 1 hour.
- 14
Step 14
After an hour, carefully transfer the bread to a baking sheet; with a wooden skewer or a sharp knife, make slashes or holes.
- 15
Step 15
Bake the bread in an oven preheated to 250 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake for about 1 hour more. Check if the bread is done with a wooden skewer—it should come out dry. Cool the finished bread completely on a wire rack, because the process is not finished yet: the crumb continues to develop. During this time you can cover the bread with a cloth.
- 16
Step 16
Serve the bread completely cooled at the table. The loaf turned out beautiful, fragrant, and very tasty!