Tools
Stand Mixers or Cooking Chef
K beater
Spiral dough tool
Sourdough Bread
Country Bread
| Serves: 1 person | Recipe course: Breads | Total time (min.): 65 | Complexity (1 to 3): 3 |
This beautiful loaf is so simple to make and it’s the real thing. The slow proving process gives it a depth of flavour that develops naturally and is like that of a sourdough.
Ingredients
Ingredients 1
Water 150 grams
Rye flour 60 grams
Dried yeast 7 grams
Ingredients 2
Plain flour 500 grams
Water 200 grams
Salt 1, 1/2 tsp.
Method
Getting started
1 - Fit the K beater to the machine.
2 - Flour the proofing basket.
Stage 1
1 - Add Ingredients 1 (water, flour, yeast) into the Mixer bowl.
2 - Attach the Mixer bowl to the machine and fit the splash guard.
3 - Mix on speed Min for 1 minute.
4 - Transfer the contents of the Mixer bowl to the small bowl.
5 - Leave to rest for 3 hours.
Stage 2
1 - Retrieve, clean the Mixer bowl and fit the Spiral dough tool.
2 - Add Ingredients 2 (flour, salt, water) into the Mixer bowl.
3 - Transfer the contents of the small bowl to the Mixer bowl.
4 - Mix on speed 1 for 2 minutes.
5 - Mix on speed 2 for 8 minutes.
6 - Cover with a tea towel.
7 - Leave to prove for 1 hour, 30 minutes.
8 - Transfer the dough from the Mixer bowl to a lightly floured worksurface.
9 - Gently pull the edges into the centre.
10 - Roll the dough over and shape into a loaf.
11 - Place the dough into the proofing basket with the seal on the top.
12 - Cover with a tea towel.
13 - Leave to prove for 1 hour.
14 - Pre heat the oven to 220ºC.
15 - Place a small oven proof container filled with boiling water to the bottom of your oven.
16 - Remove the tea towel and tip the dough onto a floured baking tray.
17 - Cut a criss cross pattern over the top of the dough using a razor blade or very sharp knife.
18 - Bake for 30 minutes at 220ºC.
19 - Leave to cool on a wire rack.
20 - Serve.
Related Recipes
Rye Bread
Vienna Bread