Rye SD Batard
INGREDIENTS
100g rye flour
400g bread flour
Salt if not using a bread mix
I have simplified this recipe a great deal. I make it at least once a week. I use 200g of water
300g rye starter
200g water
500g of flour. I vary this as I want
PREPARATION
Place all of the ingredients into the bowl. If adding salt make sure it doesn’t come in direct contact with the starter.
Knead for 4 minutes.
Place into an oiled bowl and cover.
Place into the fridge overnight, or longer if you wish.
I remove the dough from the bowl, shape it and place it into a loaf tin. .
Leave it to rise and then bake at 200* for approx 30 minutes.
This can be shaped and baked as a free form loaf too, or in a casserole dish.
Seeds can be added if you wish.
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