German Sourdough Whole Rye Bread (Roggenvollkornbrot) by Annabelle’s Lair

[BakerAunt]

Authentic German Sourdough Whole Rye Bread (Roggenvollkornbrot)
Submitted by Annabelle's Lair on January 13, 2015 at 6:25 pm
This bread goes well with butter, cheese, sausage, etc.

Yield: 1 loaf/boule
Source: Woodlandgardner "Ulrich"

For the pre-ferment: (rest at warm room temperature for 3 hours, should be foamy)
550g of warm water
100g German sourdough
300g whole rye flour

For the dough:
pre-ferment
350g of whole rye flour
13g of sea salt
bread spices (optional)

For the bread spices:
1/4 teaspoon fennel seeds ground
1/4 teaspoon caraway seeds ground
1/4 teaspoon anise seeds ground

In a mixing bowl of stand mixer combine the pre-ferment, whole rye flour, sea salt, bread spices and knead dough 10 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 1 hour.

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

Second rising: place shaped dough upside down into well-floured banneton or proofing bowl lined with well-floured couche, cover with plastic bag, and let proof for 1-3 hours until cracks appear.

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

Place parchment on pizza paddle and turn proofed dough gently right side up onto parchment.

Slice proofed dough a couple time with lame to allow dough to expand.

Slide parchment onto hearth stone and bake at 420F for 70 minutes.

Allow the baked bread to rest 12 hours before cutting in order for the crumb to firm up enough.

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