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@jonuxuk
I was in the Czech Republic last week and a local bakery was offering different sourdough rye loaves, called 33, 50 and 66; referring to the percentage of rye flour in the combined flours.
Baked a 33, which came out slightly lighter and moister than previous loaves.
Here's the recipe and a photo:
350ml water
125g rye starter
1 tbsp fennel seeds
1 tsp caraway seeds
1 tbsp molasses
166g wholemeal rye flour
333g strong white flour
1 tsp salt
Everything but the salt and flour in a bowl and whisked up. Flours and salt mixed separately and added gradually to wet.
Stir/move about for 2 minutes. Leave for 15 minutes.
Stir/move about for 2 minutes. Leave for 15 minutes.
Stir/move about for 2 minutes.
Leave to prove for 12 - 14 hours.
Turn out on floured surface and knead for 2 minutes. Rest for 15 minutes.
Transfer into floured banneton.
Leave to prove for 1.5 - 2 hours.
Preheat oven to 250C. I use a lidded cast iron pot that I place in the oven too. The lid/skillet is at the bottom with the bottom as cloche lid.
Take pot out and dust skillet with flour, transfer the dough, slash top, cover with cloche bottom and back in the oven.
Turn down to 220C and bake for 35 minutes, then take cloche off and bake for a further 15 minutes.
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