24 HOUR Ferment - Light Rye.

Low Yeast Light Rye. This bread is not sourdough but goes through a similar process with a long fermentation. Easy to make and tastes superb. Recipe for 1 large loaf. 500gr strong white flour 100gr Medium or light Rye flour 150gr levain 350 - 375gr water (400ml if you're brave) 15gr salt 1/2 teaspoon yeast (1.5 gr) blend then mix on medium speed for about 8 minutes or until dough looks smooth, taking care not to over heat dough. Bulk for 30 to 45 minutes, depending on room and dough temp. The room temp in the video is about 70f, the dough temp is around 75f after mixing. Pre shape loaf at least twice before final shaping with 30 minute breaks in between. Practice is the only way to learn when your bread is ready to bake but it should be no less than 4 hours from mixer to oven. Proof time also depends on temp and humidity but at least 30 minutes at 80f, more like an hour at 70f or you can chill the bread for a slow proof overnight. Bake in a convection oven with steam at 385f for 30 to 40 minutes. #bread #sourdough #baking