Perhaps not my everyday bread since I am constantly futzing around with a variety of bread formulas, but it feels almost like turning to safe haven. A no-nonsense mild but flavorful bread made from 40% rye flour and 60% ‘dark wheat flour Type 1050’. Very simple to do, probably hard to perfect and always delicious. If you are facing a higher demand for bread, do double the recipe and bake it in a big round loaf instead of two smaller ones, as that will give bigger slices, hence bigger and better bite.
My all-day bread (one small loaf)
- 240g flour, Type 1050
- 40g rye flour, Type 1150
- 240g mature rye sourdough, hydration: 100%, made from Type 1150 rye flour
- 180g water, 30°C
- 4g fresh yeast
- 8g sea salt
- 1 tsp of honey or molasses (or sugar beet syrup, edited 22 March 2010)
Dillute the yeast in about 50g of water together with the salt and the honey or molasses. Let stand for 20 minutes. Mix with all the other ingredients to a sticky dough, which will take about 10 at slow speed of the mixer.
Let rise for 1 hour. Shape and prove seam down in a banneton. Turn over so the seam is down again, brush with water and slash twice. Bake at 240°C for 10 minutes with steam. Then reduce heat to 210°C and finish baking for 40 minutes. Brush again with water as soon as it comes out of the oven to give the crust a nice shine. When baking the doubled recipe as a big round, bake for 70-80 minutes in total.