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Bread, French Rye (Pain de Seigle)

Bread, French Rye (Pain de Seigle) is built on Starter, All Purpose Flour, Rye Flour, Barley Flour, and Sourdough. Serves 12. Scale it up or down for the number of people at the table.

Ingredientes

• to taste
• 1 1/4 cup
• 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1 1/4 cup
• 2 1/4 cup
• 3/4 cup
• 2 tsp
• 1 1/2 tsp
• 1
• 2/3 cup

Preparación (vista previa)

1. 1

   Stir together the starter ingredients and store, loosely covered, in a warm place (80F), for 18 to 24 hours.

2. 2

   Stir the remaining dry ingredients into the starter and 2/3 cup water. Knead the dough for 5 minutes, until it is smooth and elastic.

3. 3

   Allow the dough to rise in a warm, draft-free place for 1 1/2 hours.

4. 4

   Shape the dough into a large round or oval, loosely cover it, and allow it to rise until it has nearly doubled in size.

5. 5

   Preheat the oven to 450F, spray the surface of the bread with water, place 3 diagonal slashes in it, and bake it for 20 to 25 minutes, until it turns golden brown and sounds hollow when tapped.

6. 6

   Cool the rye bread on a wire rack.

7. 7

   Lean Meat; 0 Fat.