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lithuanian ryebread recipe in description
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=nV4mCVl5D00
60% rye sourdough bread • The good thing about this bread is that it is super low maintenance - it should only take 10min of your time to complete all the stages in the recipe (excluding proofing and baking time). This recipe does not require any stretch and fold nor coil folds. Shaping is easy - as the dough won’t be extendable, just shape it into a ball and place it into the proofing basket, no bench rest required. • • Here’s the process: • 140g levain • 420g stoneground wholegrain dark rye • 140g stoneground white bread flour • 140g white spelt • 500g water • 15g salt • 25g water • 20g honey (dissolved in the 25g water) • 🌾mix flour, water and levain, rest 30min • 🌾add salt, water and honey • 🌾cover and proof until the dough increases in size by about 70% • 🌾shape, place in the basket and retard in the fridge overnight • 🌾bake next day, first 25min at 250C covered and for the remaining 15min at 220C without the lid • Happy baking! • For more recipes and sourdough baking tips visit our website • https://sourdoughfever.com
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