Monday, March 13, 2017

Rye Not?

Rye Sourdough

1 c white flour
1 1/2 c wheat flour
1 c rye flour
1 1/2 c warm water
1/2 c starter (unfed)
1 1/2 tsp salt
caraway seeds

Dilute the starter in the water. Add the flour and the caraway and salt and mix with your hands until it comes together. Cover it with plastic wrap and a kitchen towel, and leave it alone for 10ish hours in a room temp-warm place. A longer fermentation in the refrigerator also works. Once it's doubled in size, turn it onto a floured towel (gluten free or rice flour prevents sticking), shape it into a ball by pulling the corners up and over itself, and place in a bowl or basket. Cover it with a kitchen towel for another 1 1/2 - 2 hours. Preheat your oven to 500 with a cast iron dutch oven inside. When ready to bake, flip the dough into the cast iron, remove the towel, score the top and sprinkle some caraway seeds, then bake with lid on at 500 degrees for 30 minutes. After 30 minutes take the lid off and reduce heat to 450 for another 15 minutes. Cool on a rack.

The St. Patrick's Day celebration has already kicked off in Chicago, which makes it the perfect timing for rye. A proper pint and a Rueben are in my future.


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