Authentic German Sourdough Rye Bead (Roggenbrot) by Annabelle’s Lair

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Authentic German Sourdough Rye Bread (Roggenbrot)
Submitted by Annabelle's Lair on January 13, 2015 at 6:07 pm

A very popular bread eaten every day in Germany.
Yield: 1 boule
Source: Woodlandgardner "Ulrich"

360g water
250g German sourdough
300g unbleached flour (I use King Arthur)
300g rye flour
14g sea salt
½ tsp ground caraway seeds

In mixing bowl of stand mixer combine water, sourdough, unbleached flour, rye flour, sea salt and knead 7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let rest 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape, and slap dough several times on each side to release bubbles to get a tight crumb.

Second rising: place shaped dough in well-floured banneton or proofing bowl lined with well-floured couche, place shaped dough upside down, cover with plastic bag and let proof for 2 hours depending on room temperature.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking bread.

Place parchment on pizza paddle, turn dough gently right side up onto parchment, and slice dough a couple times with lame to allow bread to expand.

Slide parchment with shaped dough from pizza paddle onto hearth stone and bake for 70 minutes.

Remove from oven and let cool on cooling rack completely. I slice my bread with a food slicer as the crust is too hard to cut efficiently with a knife.

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