RECIPE
RYE FERMENTED BREAD
Sourdough with 15ml
DIDE ® YEAST for Baking Fermented Bread
DIDE ® YEAST for Baking Fermented Bread
RYE FERMENTED BREADHome - Made Fermented Bread /Sourdough Bread/ with Rye, Wheat flour and 15 ml DIDE ® YEAST - Liquid Fermented Starter
INGREDIENTS:
INGREDIENTS FOR THE NEW LEAVEN 50 g rye flour 50 g wheat plane flour 100 ml spring water (45°C) 15 ml DIDE Yeast - Liquid Fermented Starter INGREDIENTS FOR THE SOURDOUGH 220 g the new leaven 780 g wheat plane flour 300 ml spring water (45°C) INGREDIENTS FOR THE SALTY WATER 18 g salt 100 ml spring water (45°C) TIME:
Preparation Time - 32 hours (It's easy: 31 h waiting & 1 h work only) Baking Time - 50 mins BAKING - TEMPERATURE:
In heated oven 230°C, add a tray with water and after the bread. 230°C - 20 min (with water) After 20 min remove the water and reduce the T°C 210°C - 20 min 190°C - 10 min |
Keep Baking & Enjoy DIDE® YEAST |
Provided by DIDEKO LTD, Registered Company Number: 08186776
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