Very aromatic, soft and mildly sour bread. I remember this taste from my childhood . My grandma used to buy bread at this local baker whose bread was the best I ever tasted. I am getting there with my recipe...

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

1tbsp Wild starter
150g Rye flour
150ml Filtered water
500g Wheat flour
280ml Filtered water
12g Salt
4g Cumin seeds

Besleme malzemeleri

1tbsp Rye flour
1.5tbsp Filtered water
1tbsp Lojza

I take 1 tbsp of starter and mix it with 1 tbsp of rye flour and 1,5 tbsp of filtered water. Let it rise for at least 8 hours.

1tbsp Rye flour 1.5tbsp Filtered water 1tbsp Lojza

Çalışma yöntemi

I mix 1 tbsp of my homomade wild starter with 150 grams of bread rye flour and 150 ml of filtered water. Let it rise until bubbly and twice bigger, approx 6-8 hours

1tbsp Wild starter 150g Rye flour 150ml Filtered water

I take the mixture and add 500 g bread wheat flour and 260-300 ml of filtered water. Mix it thoroughly and let it autolyse for 30 minutes.

500g Wheat flour 280ml Filtered water

Add 12 g of salt and 4 g of cumin seeds and work in thoroughly. Let the mixture sit for another 30 minutes.

12g Salt 4g Cumin seeds

Work the dough with your hands. I use slap and stretch technique to support gluten development, good 10 minutes and then I let the dough sit for another 30 minutes.

Fold the dough several times, shape it and prepare it for proofing. I use round proofing basket. The proofing time depends on temperature at your home, during winter it can take a lot longer before the dough doubles its size. Approx. 2 hours.

Preheat the oven to 250 °C with baking stone inside. Score your proofed loaf with sharp blade and put it onto the baking stone. I pour cup of boiling water onto bottom of the oven the increase the humidity in the oven for the first 10 minutes of baking. Then lower the temperature to 220 °C and bake another 20 minutes or until the desired color of the crust.

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