Rye bread with yeast
78 recipes
Bread of the Item
ingredients
servings
4
Type 1 wheat flour
400 grams
Rye flour
100 grams
Sourdough starter
50 grams
White sugar
5 grams
Iodized salt
15 grams
Olive oil
10 grams
Bakery products from Italy - Calabria
Bread of the Item
Bread of the Item
ready in
23 hours 59 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Bread with mother yeast
preparation
step 1
Take off for at least 1 hour with almost any flour and water
step 2
Add liquid liquid yeast, salt salt, sugar and the remaining flour to the autolithic mix
step 3
Knead and once incised give a few folds and rest for half an hour
step 4
After rest, give another round of folds and rest another half an hour. Repeat 2 more times the operation
step 5
Once the time has elapsed, form the two panetti and place them in the appropriate baskets for at least 1 hour, then transfer to a refrigerator covered by a cloth for at least 20h
step 6
After spending the time in the fridge, the dough will be more than doubled and can be fired directly from the fridge tip-over headed directly on a refractory or baking tray using cuts with a blade
step 7
I cover the top resistance of the oven with the plate and curing 15 minutes to 240 (with a pot of water to create moisture), then without a pot 20min to 200, 20min to 180, 20 Min to 160
step 8
Continue for a crispy crust, if necessary, another 15 min to 140 with baking
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