100% Roggensauerteigbrot

==========	REZKONV-Rezept - RezkonvSuite v1.4
Titel:	100% Rye Sourdough Bread
Kategorien:	Bread, Rye, Sourdough
Menge:	2 Breads

Zutaten

H			2 DAYS BEFORE BAKING
50	Gramm		Rye sourdough (100% Hydration)
100	Gramm		Water
100	Gramm		Dark rye flour
H			1 DAY BEFORE BAKING
200	Gramm		Rye sourdough (not all from above)
140	Gramm		Water
260	Gramm		Dark rye flour
H			BAKING DAY
500	Gramm		Rye sourdough (not all from above)
1	kg		Dark rye flour
660	Gramm		Water
26	Gramm		Salt
H			GLAZE
1	Essl.		Corn starch
250	Gramm		Water

Quelle

	modified after
	W. Fahrenkamp
	Brot aus dem eigenen Ofen

	Erfasst *RK* 31.08.2007 von
	Petra Holzapfel

Zubereitung

2 days before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.

The day before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.

Baking day: Make a dough from rye flour, sourdough, water and salt*. Let rise in a large, lightly oiled bowl. Cover and let rise until almost doubled (time depends on then activity of your starter, here it was 4 1/4 hours).

Put the dough on your lighty oiled work surface and divide it in two halves. Form each half into a log (it's good to use oiled hands as the dough is very sticky).

Put the logs into well floured bannetons and let rise covered for about 1 hour.

Sprinkle some corn meal onto a baking peel. Turn the breads out onto the peel and pick them several times with a fork.

Bake in a hot oven on a baking stone with steam at falling temperature** (240°C 20 min., 220°C 20 min. 200°C 20 min). At the end the internal temperature should be 98°C.

While the bread is baking make the glaze: mix corn starch and cold water, bring to a boil. Let cool. Brush the bread right out of the oven with the glaze. Repeat when the first glaze has dried.

*First I used my Kenwood kitchen machine, but it had problems to mix the dough properly so I finished kneading by hand.

**I used my "Elekro-Steinbackofen" preheated at 250°C (top) and 180°C (floor), switching off the oven when loading the bread.

Rye breads with the typical dense crumb. They taste very good thinly sliced, not too sour.

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