Sourdough Finnish Rye Bread 🇫🇮
Finnish Sourdough Rye Bread
Ingredients :
Stiff levain (poolish):
50 g rye sourdough(active)
250 gr rye flour
375 gr of water
Fermentation time for stiff levain requires 8 to 12 hours, depending on temperature.
Baking day:
All stiff levain (poolish)
250 gr rye flour
50 gr water
10 gr of salt
1) mix all the ingredients of the main dough and let it rest for 3 hours or until doubled in size
2) Shape our dough w and transfer to the baking tray for last fermentation.
3) After 2 hours preheat the oven to 260 C / 500 F degrees and bake for 20 minutes , after 20 minutes reduce the heat to 200 C / 400 F degrees and bake for 20 more minutes with the lid open.
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