Sour 100% rye bread recipe
Cool the boiling water until it reaches 90C/194F. Quickly whisk in the rye flour trying to avoid too many lumps forming. Cover the bowl and leave for 1 hour...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.petitchef.com.
Ingredients
- Dough
- 240 g Boiling water
- 60 g 1150 Rye flour
- 200 g Rye leaven at 21C/70F
- 50 g Water at 19C/35F
- 200 g flour
- 100 g flour
- 1 teaspoon Sea salt
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