Sourdough Light Rye Bread 酸种轻裸麦面包

Continuing from my previous light rye bread recipe, I added a little sourdough to the rye bread to give it a slightly tangy taste. However, the tanginess was not conspicuous. Love the soft brown crust which gave the bread a nice aroma, but not chewy.  Therefore, the bread can be eaten without toasting, though toasting will give a better aroma to it 😁



Raw dough weight:437g
Bread weight: 398g
Bread maker: Mayer MMBM12
Baking temperature: 200°C for 25 to 30 minutes.
Mould: Oval banneton 20x14x8 cm

Rye Sourdough
22g active natural yeast
10g unbleached bread flour
5g organic rye flour
15g water

Dough Ingredients
125g water
28g raw sugar
5g fine salt
180g unbleached bread flour
35g organic rye flour
3g instant dry yeast
above rye sourdough, about 50g

To be added at the 10th minute after the bread maker program started
10g cold unsalted butter


Directions
1. Mix all the rye sourdough ingredients in a small container, sealed with cling wrap, and leave in room temperature for about 12 to 14 hours.

 Day 1 evening

Day 2 morning

2. Mix  bread flour and rye flour together in a bowl. Set aside.

3. Pour all the ingredients, except the butter, into the bread pan of a bread maker. Follow the sequence of the ingredients listed.

Select "C-11 Ferment Dough" and start the program. The program, which lasts for 1 hour 30 minutes, comprised of mixing, kneading and first fermentation.

Add the cold butter to the kneading dough when the countdown timer read "1:20".

At the end of the program.

4. Turn out the dough to a floured work top, and deflate it using your palm.

Fold in the 4 sides towards the centre.

Flip over and cover with a lid. Let the dough rest for about 15 minutes.

5. Roll out the dough into a rectangular shape of about 1cm thick. The shorter width of the dough should correspond to the base length of the banneton.

Flip over the dough so the smoother side is facing down.

Roll up the dough, and pinch the edge at the ends to seal.

6. Sprinkle some bread flour over the banneton.

Lower the dough into the banneton with the seam side facing up.

Cover with a tea cloth and let the dough proof for about 35 minutes, or till the dough double in volume, at room temperature.

End of the 35-minute proofing.

7. Preheat the oven to 200°C for about 10 minutes.
Sprinkle some flour over the dough, and place a parchment paper above.

With the help of the baking tray, flip the banneton over onto the baking tray.

Remove the banneton and sprinkle some flour over the top of the dough.

Cut a long slit in the middle using a razor.

8. Baked at middle rack of the oven set at 200°C for about 25 to 30 minutes or till the bread sounded hollow when tapped with a spoon.

9. Let the bread cooled down completely before cutting :)