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My daily breakfast bread:
600g whole rye flour
600g unbleached white all purpose flour
24g salt
1 pkg (envelope) commercial yeast
825g water
Whisk to combine dry ingredients. Add water and knead approx 15 minutes until smooth. Rye doughs are sticky, expect this. Form into a ball, place in a bowl and cover with plastic and let ferment for 2-3 hrs in a warm place or overnight in the fridge.
On a lightly floured surface, degas (flatten) then shape into the desired shape, place on silicone mat or parchment on a baking sheet. Place in warm moist place for one hour. Preheat oven to 450 deg F.
Slash and place in oven, reduce temp to 425 deg F. Bake for 55 minutes or until well-browned. Remove from oven and place on a cooling rack for 4 hours minimum. Slice and enjoy.
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