Author Topic: Rye SD Batard. Overnight proving  (Read 2052 times)

Offline cookie1

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Rye SD Batard. Overnight proving
« on: March 28, 2018, 02:22:07 am »
Rye SD Batard
INGREDIENTS
100g rye flour
400g bread flour
Salt if not using a bread mix
I have simplified this recipe a great deal. I make it at least once a week. I use 200g of water
300g rye starter
500g of flour. I vary this as I want


PREPARATION
Place all of the ingredients into the bowl. If adding salt make sure it doesn’t come in direct contact with the starter.
Knead for 4 minutes. 
Place into an oiled bowl and cover.
Place into the fridge overnight, or longer if you wish. 
I remove the dough from the bowl, shape it and place it into a loaf tin. .
Leave it to rise and then bake at 200* for approx 30 minutes.
This can be shaped and baked as a free form loaf too, or in a casserole dish.

Seeds can be added if you wish.
.
« Last Edit: December 13, 2020, 08:20:46 am by cookie1 »
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Offline Cornish Cream

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Re: Rye SD Batard. Overnight proving
« Reply #1 on: March 28, 2018, 06:24:02 pm »
Thanks for the recipe Cookie.
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline achookwoman

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Re: Rye SD Batard. Overnight proving
« Reply #2 on: April 25, 2018, 11:55:08 pm »
Cookie thanks for the recipe.  Looks and sounds good.
I will start this today.