Wednesday, 4 April 2012
My first attempt at 100% rye sourdough bread. Followed the River Cottage recipe. Pleased with the result.
The recipe had warned me that this made a heavy yet flavoursome loaf. I used 500g Doves Farm rye flour with 300ml water, 10g salt and "a ladleful of sourdough starter" (I think that's about 100g). You don't so much as knead it as squidge it together for 5 minutes. I added more water because it felt dry. I then roughly shaped it and placed it in a proving basket (my best ever Christmas present!) and left it for 4 hours. It did seem to have risen (approx doubled in size, whatever that means). I turned it out onto a baking tray and placed it into the oven. The book said that slashing the dough was unnecessary as there would be little oven spring but that the loaf was likely to "crack attractively" which I think you can see did happen.
It is a heavy loaf but very tasty and a slice with a mature cheddar and some red cabbage sauerkraut was a welcome break from studying.