Light Rye Sourdough #Shorts

For the bread 👇
70% organic bread flour
25% whole wheat
5% whole rye
80-85% water
2.2% salt
15% levain

Autolyse the flour and about 90% of the total water for 45 minutes. Mix in the levain followed by the salt with the remaining 10% of the salt. Bulk ferment for 4 hours at 26-28°C with two folds during the bulk fermentation. Divide and bench rest for 45 min. Final shape and let rest out of the fridge for 30-60 minutes. Cold ferment the dough and bake hot!

-------------------------------------------------------------------------
SUBSCRIBE ► https://rebrand.ly/matthewjamesduffy/
Online School ► https://rebrand.ly/simplifying-sourdough/
Official Website ► http://matthewjamesduffy.com/
---------------------------------------------------------------------------
☕Enjoy this content and want to show support? Consider buying me a "coffee" here ► https://ko-fi.com/matthewjamesduffy
---------------------------------------------------------------------------
FOLLOW ME ON:
Instagram: https://www.instagram.com/matthewjamesduffy/
Tiktok: https://www.tiktok.com/@sourdoughduffy
Facebook: https://www.facebook.com/sourdoughduffy
Pinterest: https://www.pinterest.ca/SourdoughDuffy/_created/

#sourdough #beginnerbread

Видео Light Rye Sourdough #Shorts канала Matthew James Duffy