Truly rectangular bread with a linseed-rocket-soaker
The texture is surprisingly light, given the confident quantity of rye and the soaker, which makes the curmb have a moist and cool mouth feeling. Good stuff.
40% rye with a linseed-rocket-soaker
- 20g toasted old bread, preferably rye, cut into small cubes
- 50g linseed-rocket-mix
- 150g hot water
Pur the hot water over the old bread and the linseed-rocket-mixture, cover and let stand for at least 5 hours.
- 5g fresh yeast
- 10g sea salt
- 100g cool water
Mix together and let stand for 4-48 hours at room temperature, covered.
- 50g strong white flour, Type 550
- 50g water
- 1g fresh yeast
Mix to a smooth dough, cover and let stand for 1 hour at room temperature, then put into the fridge overnight.
- 160g rye sourdough, hydration 100%
- 190g strong white flour, Type 550
- 80g rye flour, Type 1150
- 100-150g warm water, to make a soft and sticky dough
- Yeasted poolish
First rise: 45-60 minutes at room temperature, about 22°C
Shape into a ball, let rest for 5 minutes, then shape roughly rectangular and put into the baking frame.
Second rise: 60 minutes at 24°C
Baking: Bake at 230°C for 20 minutes, then reduce heat to 210°C and finish baking for about 25-35 minutes.