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Seeded Rye Sourdough



I've been enhancing my loaves by incorporating malted rye grains for a while. This week, I decided to elevate the flavor further by adding seeds to the mix. The key to achieving a delightful, sour, and mature taste lies in the extended cold proofing—both before and after shaping, also known as retarding the dough in the fridge.

Here is the recipe;

 

Ingredients

Seed mixture 

15g cut malted rye grains

15g poppy seeds

15g brown linseeds

50g boiling water


Dough

100 g sourdough starters

360 mL water

400 g strong white bread flour

100g rye flour 

1 teaspoon salt


Method


1. Combine all seed mixture ingredients and let it sit at room temperature for 2 hours.

2. In the bowl of a stand mixer, mix sourdough and water using a fork.

3. Add flour to the stand mixer bowl, mix for 1 minute on medium speed until fully incorporated. Cover and let it rest for 30 minutes.

4. Add salt to the seed mix and introduce it to the stand mixer bowl. Run on low speed for a minute, then increase to medium-high for approximately 10 minutes until the dough is smooth, shiny, and pulls away from the sides.

5. Transfer the dough to an oiled bowl, cover, and rest at room temperature for 4 hours. Optionally, perform a couple of stretch-and-fold maneuvers during this time.

6. After 4 hours at room temperature, refrigerate the dough overnight.

7. On the next day, gently pull the dough onto an unfloured surface. Shape it into a round, allowing it to rest for 20 minutes.

8. Shape the dough and place it in a proving basket. Rest at room temperature for 2 hours, then refrigerate until the next day.

9. 30 minutes before baking, preheat the oven to 250°C. Place a dutch oven with a lid in the oven to heat for at least 30 minutes.

10. When ready to bake, transfer the dough onto a baking sheet, score it, and carefully place it into the hot dutch oven. Spritz the sides with water, close the lid, and bake for 15 minutes.

11. After 15 minutes,using oven mitts remove the lid, and continue baking without the lid for an additional 15 minutes until the loaf is cooked and golden.

12. Take the dutch oven out of the oven with oven mitts, allow it to cool completely before slicing.



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