Bündner Rye Bread

After the Ruchmehl Challenge, this “Bünder Rye Bread” is next on the recipe list. A classic sourdough bread, which has a high crust portion due to its special shape and thus achieves an incomparable eating experience.

Recipe

For a dough weight 1117g / 1 loaf

Sourdough:

• 150g Water 35°C
• 150g Rye flour Type 960
•   15g Starter

Maturity time: 10-12 hours  DT: 26-28°C Hydration (TA): 200%

Pre-dough:

• 200g Ruchmehl
• 270g Water 10°C
•     2g Yeast

Maturity time: 12 hours  DT: 15°C (let it stand at room temperature)

Bread soaker:

• 30g Leftover bread
• 50g Water

Soak and puree.

Main dough:

• 315g Mature sourdough
• 472g Mature pre-dough
•   80g Soaked bread 
• 200g Rye flour Type 960
•    13g Salt
•      2g Bread spice, as desired

Instructions:

• Mix all ingredients on a slow speed for 6 minutes. 
• Then let it rest in the mixing bowl for 30 minutes. 
• After resting, shape the dough into a round loaf and let it relax for 5 minutes. 
• Press a hole into the middle of the dough and using your fingers enlarge it to about 12-14cm.
• The shaped ring is now set onto baking paper to proof. Once ⅔ proofed, score 3x with a knife. 
• Bake the bread at 250°C with steam. Turn the oven down to 200°C after 10 minutes and bake until well browned. 
• Baking time of about 55-60 minutes.