Rye bread on ripe dough

Ingredients

• 6 g (2%) pressed yeast
• 280 g (100%) wheat flour
• 191 g (68%) water
• 6 g (2%) of salt
• 550 g (97%) rye flour
• 17 g (3%) wheat flour
• 420 g (74%) water
• 483 g (85%) dough
• 11 g (2%) pressed yeast
• 11 g (2%) of salt
• 8 g (1.5%) wine vinegar
• ½ cup ice cubes for steam

Cooking

Step 1

Prepare the steam. Crumble yeast into a bowl, add water, stir. Add flour and salt, knead the dough with a wooden spoon. Close the bowl and leave to ferment for 5 hours at room temperature or 18 hours in the refrigerator at 4-6 C.

Step 2

Knead the dough. Mix wheat and rye flour, water, sponge, yeast, salt and vinegar until the flour is completely moistened. Close the bowl and leave to rest for 15 minutes.

Step 3

Continue kneading the dough until it becomes elastic and elastic.

Step 4

Transfer the dough to a clean, oiled large bowl and leave to ferment for 50 minutes.

Step 5

Spread a proofing cloth, rub it with flour, sprinkle with whole grain flour or bran.

Step 6

Divide the dough into 3 equal parts (approximately 500 g each), cover with cling film and leave for 20 minutes.

Step 7

Dust the work surface with flour, carefully remove carbon dioxide from the workpiece and form a loaf. Lay the workpiece on the "sofa" with the seam down. Form and put two more blanks on the proofer. Sprinkle the surface of the blanks with flour and make cuts. Cover with foil and leave to proof for 1 hour.

Step 8

At the same time, turn on the oven with a stone or inverted pan to preheat to 232 C. If using a pan to create steam, place it on the bottom of the pan.

Step 9

Using plywood or a plank, plant a loaf on a stone or an inverted baking sheet, throw ice cubes into a hot frying pan. Bake the bread for approximately 40 minutes. If you knock on the bottom of the loaf, it will make a hollow sound.

Step 10

Transfer the bread to a cooling rack to cool.