The next recipe for beginners is a bread made with buttermilk and some rye flour. These ingredients make the bread hearty and if you proof the dough over night in the fridge, the flavour will be even more complex. But if you need a fast bread, it is possible to let the dough rise for one hour instead.
In contrast to the other breads we prepared in the little series, the dough will be a little bit sticky after kneading. This is due to pentosane in the rye flour and because of the higher water content. When kneading sticky dough I tend to leave the dough in the bowl and knead the dough by pulling the sides of the dough into the middle. One hand holds the bowl, the other do the folding. After 10 minutes the dough should come together nicely and can easily pulled away from the bottom of the bowl.
The kneading and the higher water content results in a bread with a great, soft and elastic crumb. Already before cutting the bread I already knew that the crumb would be great, because the bread crackled while cooling, forming long cracks in the crust. This is happens when light crumb shrinks a little bit while cooling and is a sign of good quality.
yields 1 Bread
- 400g flour Type 550
- 100g whole ryeflour
- 150g Water
- 185g Buttermilk
- 10g Butter
- 10g Honey
- 10g fresh yeast
- 10g Salt
Knead all ingredients for the dough for 10 min by hand. The dough should be now soft and a little bit sticky.
Let the dough rise over night in the fridge (or for 1 hour at room temperature).
The next morning place the dough on a lightly floured counter. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. Place it seam side up in a proofing basket or in a bowl lined with a well floured kitchen towel.
Proof for 1.5 hours.
In the meantime heat the oven together with a baking tray and a metal vessel for creating steam to 250°C.
Transfer the bread directly on the hot baking tray. Throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min on 250°C. Then turn the temperature on 200°C and bake for another 30 min. 10 min before the end of baking, open the door shortly to release the steam.