Rye Sourdough Bread
MAKE THIS WITH: Ankarsrum Assistent Original Stand Mixer
“Dive deep into the world of Ankarsrum and discover the joy of crafting your own sourdough masterpiece. Transforming simple ingredients into a flavor sensation.”
Ingredients
280 g all-purpose flour
120 g rye flour
300 ml water, 300g
80 g room temperature sourdough starter (recipe above)
2 tbsp honey
2/3 tbsp sea salt
50 g olive oil to the box where the sourdough is folded and fermented. You can also use an ovenware and plastic wrap.
Instructions
Assemble Ankarsrum with Bowl, Dough knife and Dough Hook. Add he water into the bowl, add the sourdough starter and run at low speed. Add all-purpose flour, rye flour, salt and honey, run on low speed until the dough has just come together. Put on the Bowl cover and let the dough rise for about 60 minutes.
Grease the bottom of a plastic box with olive oil and pour over the dough, lift the dough in each corner and fold over the dough towards the middle. Put the lid between each fold and repeat the folding three times at 30 minute intervals. Leave to ferment for about 4 more hours with the lid on, until double in size. Total fermentation time about 4 - 6 hours.
Pour the dough onto a lightly floured baking sheet paper, use a dough scraper to avoid smudges. Sprinkle some flour on the dough. Pull a little in a corner of the dough and fold it towards the edge, press a little in the middle and turn the dough 45 degrees. Repeat until your dough feels taut. Turn the dough so you get the work on the underside, flour and let rest under a kitchen towel for about 30 minutes.
Now you should shape into a loaf, flatten the dough a little lightly with floured hands. Fold in four corners towards the middle and press, then fold one edge towards the other. Transfer the dough to a floured oblong leavening basket. Remember to place the underside with the fold upwards in the basket, pinch the fold a little with your fingers. Cover with a kitchen towel and leave to rise in the fridge overnight.
Set the oven to 270 °C (520 °F) hot air and place the Baking Steel in the middle of the oven. Flour the baking spatula and place the bread on the spatula, brush off excess flour and make a cut over the bread on one side. Slide the bread onto the Baking steel and bake at 270 °C (520 °F) for about 15 minutes, then lower the heat to 225 °C (440 °F). Bake until the bread has an internal temperature of about 96 - 98 °C (204-208 °F), about 30 more minutes. Take out the bread and let it cool on a wire rack, the bread needs to rest for about 60 minutes before you cut it.