The rye bread I prepared is a faster version of the Tourte de seigle, a typical bread from southern Germany and Bavaria, Switzerland, Auvergne, and the French Alps, places where rye was well cultivated because it is very resistant to harsh climates. My version does not involve an evening pre-dough with rye flour and sourdough, but it is a direct dough with which you get good bread in a day. Rye is an exceptional cereal, low in gluten, probably the poorest, and rich in nutrients.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 7.8 oz sourdough starter
- 1.5 cups water (at 86°F)
- 17.6 oz rye flour (whole grain)
- 1.2 tsp salt
Tools
- 1 Bowl
- 1 Spatula
- 1 Baking sheet
- 1 Proofing basket
Steps
In a bowl, add the sourdough starter and water at 86°F. Stir with a spatula until the starter dissolves.
Pour in all the flour and salt. Continue mixing with the spatula in the center, incorporating all the flour.
The dough will be very soft. Cover with plastic wrap and let it rise at 79°F. When it has doubled, transfer it to a floured work surface. Do a three-fold roll and shape it into a loaf.
Line a 9.5-inch proofing basket with a linen cloth and generously dust it with flour, about 3 tablespoons. Place the loaf in the basket seam side down.
Cover with the cloth and let it rise again at 79°F. Wait for the loaf to double, about 3 hours.
Preheat the oven to 428°F in static mode. Flip the loaf onto a baking sheet. As soon as the oven reaches the temperature, bake.
After 10 minutes, lower the temperature to 392°F. Bake for another 10 minutes and lower again to 356°F. Continue baking for 40 minutes.
Remove from the oven and transfer to a rack, let cool.
Before slicing, the bread must be completely cold.
Tips
It keeps for 3-4 days in a closed bag, but tends to be soft.
It can be sliced and frozen.
It can be sliced and frozen.
It can be sliced and frozen.
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