Dark rye sourdough

• porce: Makes 1 x 800-g/1¾-Ibs.

Ingredience

INGREDIENTS

200 g/1½ cups dark rye flour, plus extra for topping the loaf

6 g/1 teaspoon salt

150 g/150 ml/⅔ cup hot water (just boiled)

For the pre-ferment

100 g/3½ oz. rye sourdough starter (see pages 16-17)

150 g/1¼ cups dark rye flour

200 g/200 ml/¾ cup cold water

Pokyny

1 To make the pre-ferment, add the rye sourdough starter, the dark rye flour and the cold water to a large mixing bowl and mix with a wooden spoon. Leave to ferment for 8 hours or overnight, covered with a small mixing bowl acting as a lid

2 The next day (or after 8 hours), prepare the dough. In a small mixing bowl, mix the dark rye flour and salt together and set aside. This is the dry mixture.

3 Add the dry mixture to the bubbling pre-ferment (A), add the hot water (B) and mix thoroughly with a wooden spoon. (C)

4 Put the mixture into the greased loaf pan (D) and shape using a plastic dough scraper. (E)

5 Sprinkle some extra dark rye flour on top for decoration. (F)

6 Cover with the large mixing bowl or a shower cap and allow to rise in a warm place (see page 25) for 1-2 hours. You will know when it is ready because cracks and

little air holes will appear on the floured surface (G). Don't let it rise too much as it will overflow over the loaf pan.

7 Preheat the oven to 250°C (500°F) Gas 9 and place a deep roasting tray at the bottom of the oven.

8 Remove the large bowl or shower cap that has been covering the loaf and place the loaf pan in the preheated oven.

9 Pour a cup of water into the hot roasting tray and lower the temperature to 220°C (425°F) Gas 7.

10 Bake for 30-40 minutes until golden brown.

11 Tap the loaf on the bottom. If you hear a hollow sound, it is ready. If you are not sure, return it to the oven for a further 10-15 minutes.

12 Turn the loaf out of the loaf pan and allow it to cool on a wire rack.

Poznámky

From How to Make Sourdough book by EMMANUEL HADJIANDREOU

Making the pre-ferment 8 hours Making and shaping the dough 15 minutes Final proofing 1-2 hours Baking 30-40 minutes Cooling 30 minutes

This classic loaf has a lovely, distinctive sour flavour. It won't rise as much as other loaves, and will last for at least 3-5 days. As with some of the other rye breads, it tastes best the day after baking.