🥖Rye bread made with sourdough🥖.

To make the sourdough: mix water and rye flour (in equal parts) approximately 100 gr of each to begin with. Let it rest for 24h in a warm and dark place (ideally in the oven off). After 24h, we feed the sourdough by adding less flour and water (a spoonful of each is enough). Repeat this process during the necessary days to obtain a very aerated sourdough and that it doubles its size.

For the bread: mix in a bowl the water with 90gr of the sourdough. Dilute well

Add the rye flour and hydrate it.

Add the flour of force to our mixture and incorporate until there is no dry flour left. ⚠️Este step does not mean to knead, but that all the flour is well hydrated.

Cover with plastic film and store in a warm, dark place for 1h.

After 1h, add the salt and knead lightly in the bowl with encircling movements until it is well incorporated.

At intervals of approximately 15-20 minutes, make folds in the dough, grabbing it from below and stretching it as much as it will allow, as if we were covering the top dough with the one we have taken at the bottom. Make 4 folds by turning the bowl ⚠️Importante: before making the folds, wet your hands.

When we see that the dough keeps its shape and does not stretch, we let it rest for 4 hours to double in size.

Place the dough on a work surface and give it the desired shape, trying not to flatten it so as not to degas it. To allow the bread to rise in the oven, make a small cut along the length of the loaf.

Bake at 230° for about 49 minutes ➡️Consejo: place a bowl of hot water under the bread to give humidity to the oven and allow the bread to rise better.