After I brought up my own sourdoughI started to test different recipes of ryebread.
I was very impressed by the recipes of “No Knead Bread”. It’s a very easy recipe
and you don’t have to invest a lot of time. This bread is baked in a cast iron pot which
keeps the bread in a round shape. You have to heat up the pot together with the oven
on high temperature. Then you put the dough into the hot pot. On this way you will
always have a nice round bread which doesn’t want to have its own shape.
You see I like to have the control.
And here is the recipe:
200 g rye flour
200 g spelt or wheat flour
30 g prepared sourdough
280 g warm water
10 g salt
200 g spelt or wheat flour
30 g prepared sourdough
280 g warm water
10 g salt
For variety you can add at the baking day
chopped walnuts or rosmary to the dough.
chopped walnuts or rosmary to the dough.
The day before baking day I feed my sourdough in the morning. I put 10 g of my
sourdough in a clean glass. I add 50 g ryeflour and 50 g warm water. All has to
mixed well. I put a lid loossely on the glass and leave it with room temperature
till evening. At 10 p.m. I mix all ingredients together in a bowl, put a lid on and leave
it for 10 hours with room temperature. Next day at 8 a.m. I flour a fermentation basket.
I give the dough on the countertop, stretch it and fold it for 4 times. Then I put the dough
in the basket, put a tea towel over the basket and let it rest for 3 hours again with room temperature.
After 2,5 hour I preheat the oven with the iron pot in it to 230°C.
3 hours later I give the dough over top into the hot pot and bake it with the lid on top.
After 30 minutes I remove the lid from the pot therewith the bread will become a nice
brown crust. Bake the bread furthermore for 15 minutes.
That’s it! Be honest, that doesn’t sound too difficult?
sourdough in a clean glass. I add 50 g ryeflour and 50 g warm water. All has to
mixed well. I put a lid loossely on the glass and leave it with room temperature
till evening. At 10 p.m. I mix all ingredients together in a bowl, put a lid on and leave
it for 10 hours with room temperature. Next day at 8 a.m. I flour a fermentation basket.
I give the dough on the countertop, stretch it and fold it for 4 times. Then I put the dough
in the basket, put a tea towel over the basket and let it rest for 3 hours again with room temperature.
After 2,5 hour I preheat the oven with the iron pot in it to 230°C.
3 hours later I give the dough over top into the hot pot and bake it with the lid on top.
After 30 minutes I remove the lid from the pot therewith the bread will become a nice
brown crust. Bake the bread furthermore for 15 minutes.
That’s it! Be honest, that doesn’t sound too difficult?
When the smell of fresh warm bread blows through the house, my family comes to the kitchen to enjoy the fresh bread. Usually they can’t wait until the bread cools down and they eat it warm. One blink of an eye and the bread is gone. So I invested in a second iron pot and started to bake 2 breads in one time.
