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22 lines
1023 B
22 lines
1023 B
6 years ago
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This might be my best bread to-date. It came out nicely soft with a crunchy crust.
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Baked almost precisely using [this recipe](https://www.cuketka.cz/?p=11418), plus minus a few grams and hours.
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This bread is about 1.5x my usual size.
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Here's the recipe:
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- 150g rye flour
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- 20g sourdough starter (rye)
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- 300g dark wheat flour
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- 320g water
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- 10g salt (that's about 1 tea spoon)
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- 5g coarsely ground cumin
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- other spice to taste (coriander is good, but this time I made it without)
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Put all the ingredients together, knead it until they form a nice stringy dough, and leave it covered at room temperature overnight.
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Then give it some stretching and folding as usual, and let it rise for 1-2 hours. Aloways covered, or it becomes dry on the surface.
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I baked it for about 50 minutes, plus some extra because it was too light on the bottom, so I flipped it upside down for a bit.
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You know the bread is done when you tap the bottom and it sort of "rings". Not quite like a bell, but.. like a hollow piece of wood, kind of.
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