Homemade rye sourdough bread is obtained with a slight sourness and is slightly different from traditional yeast bread. It is porous, with a soft structure and a thin but crisp crust. You can prepare the starter yourself or buy a ready-made one.
Ingredients
Step-by-step cooking recipe
In a bowl, mix the starter, 100 g of flour and 100 g of water. It is very convenient to use measuring cups or electronic kitchen scales. Leave in a warm place, covered with a film, until the mass increases in size (about 30 minutes).
Put the remaining flour and water in a bowl, add the starter to the same place.
Add salt, sugar, herbs, olive oil. Mix in a mixer with a hook attachment or a hand mixer. You can also mix with a spatula, but for a longer time. The dough will be liquid at first, and then it will begin to become stringy. At the same time, it will come off from the walls of the bowl. With mechanical stirring, this effect can be achieved in 6-8 minutes. Leave the dough in the bowl, do not forget to cover with a film. Let me come up for about another hour.
Cover the baking dish with parchment. Put the dough into a mold, cover with a film and put it in the oven for proofing, setting 40 degrees. After 20-30 minutes, remove the film and bake the bread at 250 degrees for 10 minutes. Then at 200 degrees for another 30-40 minutes. Check the readiness with a skewer – it should be dry at the exit.
Let the bread cool on the grill, after which it can be tasted and used.
