Author Topic: Rye SD Batard. Overnight proving  (Read 617 times)

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 31560
    • View Profile
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
Up to 295g sourdough starter (I have used varying amounts. The loaf in the photo had about 150g of starter)
Water, as required. As my starter amount has been altering I just add the water until I am happy with the feel and texture. The original recipe stated about 160g of water.
PREPARATION
Place all of the ingredients into the bowl. If adding salt make sure it doesnít come in direct contact with the starter.
Knead for 4 minutes. As it is kneading I check the texture and add more water if I need it.
Place into an oiled bowl and cover.
Place into the fridge overnight, or longer if you wish. 
Remove from the fridge and leave for at least 2 hours.  Until it has doubled in size.
Carefully put onto a floured surface, trying not to knock any air out of it. 
Pat out gently into a rectangle, about 8 inches by 10 inches.
Start on the long side.
Fold top down into the centre, then bottom up to meet it in the centre. Fold over with the fold on the bottom. (I hope this is clear) it will look like a cylinder.
Lift carefully onto a lined tray.
Shape ends into gentle points, cover with oiled glad wrap.
Let rise until doubled.
Heat oven to 220*C.
Slash down the centre and bake in oven.  I use my oven to give it 3 steam shots as it cooks. But you could put a tray in the bottom. Bake for around 25-30 minutes.

Iím sorry this isnít very clear with the amounts of water and starter. I seem to vary it each time, depending on the amount of starter I have left after doing the Classic Bread.
The recipe is based on one from the WW Book Simply Breads.
« Last Edit: March 28, 2018, 02:23:46 am by cookie1 »
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Cornish Cream

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16585
    • View Profile
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.

Online achookwoman

  • Hero Member
  • *****
  • Posts: 16350
    • View Profile
    • Chook woman
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.