Light rye rolls and bread made with a sourdough starter. The rye flour used is a french T130 organic flour.
- 200 g sourdough starter (based on 100 g water and 100 g flour)
- 800 g white bread flour
- 400 g fine wholemeal rye flour
- 700 g water
- 2 teaspoons salt
- some olive oil
1. Re-activate the sourdough starter by adding 300 g water and 300 g flour.
Store 200g of the batter for later use, leave the remaining part to rise for about 6 hours.
2. Starter batter should be at least a little bubbly by now.
Add the rye flour and 400g water to the starter and mix well.
Leave the sticky and grey dough to rise for another 3 to 4 hours.
3. Dough increased in size, but does not look active like a whole wheat starter.
Add the remaining flour (500g) and the salt to the batter and mix to a sticky but rather firm dough. Add water if needed. Turn out on working surface and leave to rest for 10 minutes.
4. Knead the dough for 1 minute. and leave to rest for another 10 minutes.
5. Knead again for 1 minute.
Form the dough into a ball and return to a greased bowl. Leave to rise for 2 hours.
6. Turn out the dough on working surface and form into a loaf or rolls.
Leave to rise for 1 hour to 1 1/2 hour. (The dough will not double in size.)
7. Bake in a pre-heated oven at 190 C for rolls : 25 minutes, bread 40 minutes.