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Rialto Rye Loaf
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| (derived from Harvard's Science & Cooking lecture on Fermentation, 2014.11.17) | |
| * 2 tsp yeast | |
| * 1/4 cup molasses | |
| * 3 cups water (or 2c water, 1c beer) | |
| * 2lb white flour | |
| * 0.5lb rye flour | |
| * 2 tbsp salt | |
| * Mix yeast, water, and molasses together | |
| * Mix rye flour, water, and slowly mix in white flour until combined. Dough should be moist, but not sticky | |
| * Knead dough until silky and smooth, about 10 minutes | |
| * Roll out into oiled bowl, let rise until doubled | |
| * Punch down, add back to oiled bowl, cover and place in fridge for 2-5 days (the longer you leave it, the more sour notes you get) | |
| * When ready, bake at 375° for 30 minutes, spraying with water at the 15 minute mark. |
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yum!