In love of bread baking and for Dutch Regale's Finnish Rye Breadbased on Maggie Glezer Artisan Baking Across America
Cracked Rye Soaker:
145g Cracked Rye
145g Hot water
Stir together the cracked rye and hot water. Place in a nonreactive container, cover it tightly with plastic wrap, and let soak for 8-12 hours.
Soaked Flax Seeds (optional)*
50g Golden Flax Seeds
100g Hot water
Stir together the flax seeds and hot water. Place in a nonreactive container, cover it tightly with plastic wrap, and let soak for 8-12 hours.
*I didn't use it, substituted with 2 tbs caraway seeds.
20g 100% Firm Sourdough Starter
60g Water (room temperature)
100g Unbleached Bread Flour
Dissolve the sourdough starter in the water, mix in the flour, and knead the starter just until it begins to smooth out. Place it in a nonreactive container, cover it tightly with plastic wrap, and let ferment for 8-12 hours.
Soaked Cracked Rye
Soaked Flax Seeds (optional)-2 tbs caraway seeds
215g Lukewarm Water
11g Sea Salt
250g Whole Wheat Bread Flour
70g Medium or dark Rye Flour
**I used grapes molasses
Combine all ingredients in a stand mixer and mix on low speed with the paddle for 5 minutes until dough cleans the bowl and is somewhat elastic, this dough does not much development.
Cover the bowl with plastic wrap and let rest for 30 minutes.
Flour a linen-lined banneton. Shape the dough into a round loaf and place it seam side down in the banneton. Wrap loosely but well with plastic wrap. Let the dough proof for 3 to 4 hrs.
Approximately one hour before baking, preheat oven with stone to 475°F(245°C)
Gently tip the proofed bred out of the banneton onto your hand and place it seem side up on a piece of parchment paper. Spray it with water and slide the dough, still on the paper, onto hot baking stone. Close the oven door and immediately reduce the heat to 425°F (220°C). Bake the bread until it is richly browned and sounds hollow when it's thumped on the bottom, 45 to 50 minutes, rotating it halfway into the bake. Let the bread cool on a rack.
This bread has great texture and flavor for my taste, and it is as good with cheese as it is with smoked salmon.
Русский перевод напишу отдельным постом вместе с моими подробными комментариями немного позже.
Also, I submitted this post to yeastspotting