In the bread-making course organised on 28 May 2024, our member Jutta showed us how she makes the delicious rye bread that we all enjoy when we eat together at Laguna nel bicchiere.
The preparation is simple but it takes a little patience in the timing.
The ingredients are flour, water, a sourdough starter (also called levain) and salt. The choice of ingredients and long fermentation make the aroma and flavour of this bread truly unique.
PROCEDURE
THE SOURDOUGH STARTER
First of all, it is important to feed the sourdough starter in order to make a wonderful sourdough bread.
It can be prepared in the morning and left to rise for about three hours:
50 g sourdough starter
50 g wholemeal rye flour
50 g water
or the night before and leave to rise for about 8 hours:
5 g sourdough starter
50 g wholemeal rye flour
50 g water
Lievito madre / Sourdough starter
LET’S START WITH THE DOUGH
320 g water
100 g morning or evening sourdough starter
380 g Manitoba flour
70 g wholemeal rye flour
9-10 g salt
Pour the water into a bowl, add the sourdough starter and mix, then add the manitoba flour and wholemeal rye flour. Finally add the salt, mix well and leave to rest for 30 minutes.
Impasto / Dough
FOLDS AND MORE FOLDING
Take the dough after the resting time and make twelve classic folds
Then cover the bowl and let it rest for an hour.
Pieghe / Folds
.. Stretch the dough out on a lightly strayed surface and place 80-100 g of spelt seeds, previously cooked for about 10 minutes, 40 g of pumpkin seeds and some wild fennel or whatever you like.
Then fold and roll into a loaf and leave to rest for another hour.
Stendere / Roll out
… Take the dough and make six more folds, always with wet hands, cover with the bowl and let it rest for another hour.
The folds must be made at least four times.
Ancora pieghe / More folds
RESHAPE AND FINAL SHAPE OF THE LOAF
With the help of a spatula, turn the dough over onto a floured surface, make six more folds then cover with the bowl and leave to rest for an hour.
Capovolgere / Flip
… Carefully stretch out the dough and make six more folds, then take the proofing basket also called banneton flour it and place the dough inside, keeping the seam side facing up.
Leave to rest in the refrigerator for twelve hours.
Finale / Final
WE ARE NOW READY TO BAKE IT
Preheat a cast iron pot with lid in the oven for about 15 minutes at 250C Remove the loaf from the fridge and turn it upside down onto a piece of baking paper, make a cut on the surface of the loaf and place the loaf with the baking paper in the hot pan iron with the lid on.
Bake at 250 degrees for 30 minutes, after which time remove the lid and continue baking at 200 degrees for about 30 minutes, until the loaf is golden brown.
At this point, remove the loaf from the pan and leave to cool on a wire rack.
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