Saturday, October 06, 2012

Today's Rugbrod

Starter
2 cups of rye (unfortunately I accidentally used some old flour)
1/2 cup whole wheat
2 cups water
let it do it's thing for 2.5 days
Started starter on Wed made bread on Sat.  House has been 63-67 degrees.

Friday
Added
1 cup rye flour

Saturday morning

1 t yeast
1.5 t salt
1/2 cup Muntons extra dark malt powder
1/2 cup Bob's hulless barley grains whole
Added ~1/2 to 3/4 cup more rye flour to get it the right consistency

Warmed oven to 200 and let bread rise in Pullman pan for about 2ish hours.  Heated oven to 350.  Had the lid on for about half an hour before throwing it in the oven for 60 mins.  Pulled out and it was about 98.5 C or 209 F.  Loaf had risen perfect to the top of the pan and no spill over!

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