Скачать или смотреть Rye Bread can be Soft & Fluffy! Perfect for Daily Bread

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Rye Bread
▹ Poolish
◦ 70ml Lukewarm water
◦ 2g Instant dry yeast
◦ 70g Bread flour

▹ Main Dough
◦ 280g Bread flour
◦ 100g Rye flour
◦ 250ml Lukewarm water
◦ 6g Salt
◦ Poolish
◦ 50g mixed seeds (optional)

1. First, prepare the Poolish. Mix the Poolish ingredients together and leave to rise at room temperature until at least doubled in volume. (Approximately 1 hour / time may vary depending on your work environment.)
2. Prepare the main dough's Autolyse (the hydration process of the flour and water). In a clean, large bowl, combine the bread flour, rye flour, and lukewarm water and knead into a ball. (*The amount of water may vary slightly depending on your working environment, so reserve 2-3 tablespoons of water and adjust the amount as you check the dough.) Once the dough has come together without any flour, close the top and let it rest for about 1 hour, until the Poolish is complete.
3. After about 1 hour, when the Poolish has more than doubled in size, begin the main dough. Add salt to the dough and mix well, then add the completed Poolish and mix. Transfer to a work surface and knead by hand for about 5 minutes.
4. Transfer the dough to a clean container and let it rise for 90 minutes. Fold the dough twice at 30-minute intervals.
5. After 90 minutes, transfer the dough to a work surface. Shape the dough into a big ball, place it in a container with the seam facing upward.
6. Let it rise in a warm place. (Approximately 40-50 minutes / Preheat the oven to maximum temperature for at least 30 mins.)
7. Carefully flip the dough onto a baking sheet. Bake at the highest temperature (230°C) for 15 minutes, then reduce the temperature to 210°C and bake for an additional 10 minutes.
8. Let the baked bread cool completely before cutting.

▹ How to Store
◦ Well-sealed bread can be stored in the freezer for more than two months.

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