Russian Rye Bread, dense and chewy
Light sourness, crispy crust, delicate smell and chewy
I tried different rye flours available on the market, but my favourite one is Bacheldre Stoneground Rye. My wheat favourite is Bacheldre Strong Unbleached White Flour, it has 12% protein.
Bacheldre was quite difficult to find during lockdown, like any other flour though, especially rye flour.
Total in formula
|Dark Rye Flour||239g|
|Strong Wheat Flour||93g|
Starter and levain
|Dark Rye Flour||60g||100%|
|Dark Rye Flour||86g||100%|
Dough Mix & Shape
|Dark Rye Flour||93g||50%|
|Strong Wheat Flour||93g||50%|
There is no need to knead this dough for longer times. We don't expect gluten
development that much with this