Wheat and rye bread by Pierre Nury - Pierre Nury's Rustic Light Rye

Category: Sourdough bread
Wheat and rye bread by Pierre Nury - Pierre Nury's Rustic Light Rye

Ingredients

For thick leaven:
wheat or rye starter 45 g
water 50 g
high protein wheat bread flour 95 g
whole grain wheat flour 5 g
For the test:
thick leaven 125 g
Wheat flour 450
Rye flour 50 g
water 400 g
salt 10 g

Cooking method

  • Let me start from afar.
  • I started my "intimate" acquaintance with bread relatively recently and as an amateur baker I am in constant search of new and interesting recipes.
  • Initially, my first sourdough was the well-known "Levito madre", to grow it, I grew it, but the bread on it did not come out of the best quality, most likely it was either weak or something else, and I abandoned sourdough baking and started to master yeast versions of bread, but not I lose hope of mastering the starter science again).
  • So, I found Andrey's blog and his explanations about the removal of KMKZ (rye lactic acid sourdough), you can also read about it from (Sergey).
  • Having a ready-made KMKZ, according to his recommendations, I brought out the leaven by feeding KMKZ with flour, water and yeast - only 0.6 g, this was the beginning of my acquaintance with sourdough bread.
  • Back to the recipe.
  • I took this recipe from Anna (unfortunately, I can't post a link) and I'll show you what happened in the end.
  • I will not give the full recipe, because you can find it in Anna's blog.
  • Briefly:
  • The night before, I took my starter culture at the KMKZ in an amount of 45 g, mixed water, wheat flour (protein 13g) and whole wheat flour, covered it and left it for 12 hours at room temperature (the volume of the starter culture should double). I got a thick bun and after 12 hours it increased 3 times.
  • Further according to the recipe (Kneading in HP on the "Pelmeni" mode - 20 minutes + 5 minutes):
  • She poured water into the HP bowl, added bread and rye flour, mixed until the flour absorbed all the water and left it to rest for 20 minutes.
  • After 20 minutes - add the sourdough and salt and the dough until the dough is shiny, smooth and elastic. The dough is very sticky and will not come off the sides of the bowl. Stretch the dough with your hands, make a gluten window test, the dough should not tear, but stretch to a thin film, but if necessary, continue kneading for another 2-5 minutes.
  • Put a cup of dough in the refrigerator for 24 hours.
  • In the morning I took out the dough and left it to warm up (2-3 hours before baking the bread).
  • She formed two loaves (as described by Anna - Cut the dough into 2 equal parts with a sharp knife and carefully stretch each part about 30 cm long.At the same time, put each part with a cut up on the parchment and leave at least 5 cm between them.) Anna does not recommend after molding, proof the bread, but I had it for min. 20 before the oven warms up).
  • I have a gas oven.
  • Baked at 230-200 degrees for about 35 minutes.
  • The bread is porous, moist and slightly rubbery. A slight sourness is felt.

The dish is designed for

2 bread

Note

The recipe I make out for the first time, the photo did not load very much ...
Wheat and rye bread by Pierre Nury - Pierre Nury's Rustic Light Rye

Trishka
What holes, beautiful bread!
Thanks for the recipe!
I'll take it in, I'll try to bake it on the Railway, then I'll describe it.




Yes, and with the first recipe on the site!
Tatyana1103
kosareva_nur, Olga, I also really liked the bread, while in the tabs, but I will definitely bake it.
kosareva_nur
Thank you! Try it)
Venera007
Holes, lovely holes! I love the rubberiness in bread. And there will be no sourness if you make it with liquid yeast. I'll bake, I want the same holes! :)
kosareva_nur
For the sake of holes and started)
GruSha
I also often bake according to Anna's recipes.
This bread is one of my favorites. And taking pictures is a pleasure

Wheat and rye bread by Pierre Nury - Pierre Nury's Rustic Light Rye

Wheat and rye bread by Pierre Nury - Pierre Nury's Rustic Light Rye

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