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Little Scottie's Rye Bread (Žitný Chléb)

BY: LITTLE SCOTTIE
MAY 30, 2020 • 2 MIN READ

Little Scottie's Rye Bread (Žitný Chléb)

Prep Time: 30h 0m Cook Time: 50m Total Time: 31h 0m Makes: 1 loaf

Ingredient List

Quantity Ingredient Note
310gwater
100gsourdough starter
150grye flour
300gbread flourOr any other strong flour of your choice.
15gsalt

Instructions

In the morning add 50g water and 50g flour to your sourdough starter. Place the lid on loosely and let sit on the counter. in the evening take a large mixing bowl, add 310g water, 100g starter and whisk the starter and water together. Add 150g of rye flour, 300 grams of bread flour and 15g of salt. Using a plastic bowl scraper, mix the ingredients together until they are in a "shaggy mass". Cover with a damp tea towel and let sit overnight. The next morning dump all the ingredients on the counter and kneed for a few minutes until the dough comes together. Place back into the mixing bowl and cover with a damp towel. After about 4 hours and after the dough has doubled in size, scrape the dough out onto a flour-dusted counter. Dust a banneton basket. Knead and shape the dough into a round ball and place into the banneton basket face down. Cover with a damp towel and wait until the dough has doubled in size. It will take about 2-4 hours for the dough to rise a final time. Preheat the over and a dutch oven to 280 degrees C. Carefully remove the dough from the banneton, gently remove any excess flour and score the top of the loaf. Place the loaf into the dutch oven, cover and put into the oven. Bake for 25 minutes then remove the lid. Bake for another 25 minutes until the color of the crust is dark brown. Total baking time is about 50 minutes (25 minutes covered and 25 minutes uncovered).

I make this loaf every week, if not two times per week. We love the hearty dark crust and the "wow" flavor of the crumb. Follow along with me, and let's make my Rye Bread. I hope it becomes your family favorite too.

I think it goes without saying to wash your hands before handling bread dough. I have prior to each step in this recipe, even though I don't explicitly say it each time.

As I've come to find out, baking bread is as much of an art as it is a science. No two loaves are the same. Time is your most valuable ingredient so don't try to rush things too much. Temperature and humidity play a big part in the timing. Just become a keen observer of how the dough reacts in different conditions. The more you get your hands on the dough, the more confident, and better baker you will become.

This is a recipe, but it should be taken as a general guide. If you use more or less of an ingredient, you will still make great bread. Bakers use "Baker's Percentages". All ingredients are calculated as a percentage of the flour. If you use 100g of flour, and 70g of water then you have a 70% hydration recipe (70g is 70% of 100g). Bread has 4 ingredients: Flour, Water, Yeast and Time. We add salt for flavor. If you keep these basics in mind you will begin to see the differences between rolls, brioche, bread, pizza dough etc ... They are all just variations on a theme.

I use my sourdough starter for this recipe. I'll write another post about how to make and maintain your own starter. That's another post for another time. If you don't have a starter, you can use fresh yeast or instant yeast. Using your own starter will result in the best flavor even though the loaf takes more time to make than if you were to use store-bought yeast.

I've tried a bunch of different methods of making this bread. Because timing is important, it matters when you start each step. This process works well for me. This bread takes a long time (about 30 hours), but it takes very little effort. I've figured a few tricks to make each step efficient and I'll point them out as we go.

I hope this recipe provides inspiration for you to experiment with your own ideas. Welcome to the wonderful world of baking bread.

Let's get started!

I begin on the first morning by mixing my starter. I remove my remaining starter from the fridge which usually amounts to about 2 tablespoons. I then mix in 50g water and 50g of rye flour. Place it on the counter with the lid on loose. The yeast will expand, so don't tighten the lid down. A loose lid will let the gas escape. Mixing the starter only takes a few minutes. It will sit on the counter for the rest of the day.


Recipies  bread  sourdough  baking  rye