Rye bread

Closed oven cooking

Ingredients :

You'll need :

• T55 flour: 1 kg
• Rye flour T170: 200 gr
• Water: 770g
• Salt: 25g
• Yeast: 20 gr (keep refrigerated)

Equipment: Bannetons to make the dough rise.

Preparation time: 30 mins

Rest: twice an hour at least.

Baking: 40 mins at 240°C in a closed oven.

Preparation :

1. Mix the ingredients well which must be at room temperature and then knead for 15 to 20 minutes.
2. The temperature of the dough should be around 24°C.
3. Let the dough rise in its container under plastic wrap for one hour.
4. Divide the dough into dough of about 400 g and shape into four balls.
5. Let these balls rise again in the bannetons for an hour and a half under a cloth to prevent them from drying out.
6. Flip the bannetons on a floured shovel.
7. After incising the top of the dough pieces with a razor blade, this allows the bread to develop in the oven, place the dough pieces directly on the floor of the oven cleared of its ashes, the incisions above.
8. Bake at 240°C for 40 mins.
9. Plan to moisten the top of the bread very slightly with a water sprayer as soon as it enters the oven. This delays the blocking of the crust, the bread swells better.

Bon appétit... and go here to discover all our recipe ideas with a wood oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rose bushes. Ashes are rich in elements that promote plant growth.