Makes 2 loaves and instructions should be taken from our previous recipe on Sourdough found below:
Rye – 10% (100g)
Bread Flour – 90% (900g)
Once the dough is done proofing and you are ready to bake, put your baking vessel into the oven to preheat. When the oven reaches 500 degrees, remove your baking vessel and add your dough, flour-side up, into the hot baking vessel. With the razor blade, make at least one large gash in the top. You can make more decorative marks if you want as well. Bake for 20 minutes with the lid on. After 20 minutes, turn the heat down to 450 and remove the lid. Bake until desired brown coloring, which is usually between 20 and 30 more minutes, remove your loaf from the baking vessel and allow it to cool on a wire rack. Do not cool in the hot baking vessel as this will create condensation and introduce moisture into your nice hard crust.
Notes on the recipe.
This is a high hydration recipe with a small quantity of whole grain rye flour. It is intended to be light and fluffy enough for regular sandwich bread but enough whole grain that you can attain a very dark and hard crust. For a darker crumb with similar characteristics use 20% rye and 80% bread flour.
By Joe Cowan
Director of Operations
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