Tags
Ingredients
- All-purpose flour: 400g (about 3 1/4 cups)
- Rye flour: 100g (about 3/4 cup)
- Instant yeast: 7g (1 packet or 2 1/4 teaspoons)
- Warm water: 300ml (about 1 1/4 cups)
- Salt: 1 1/2 teaspoons
- Sugar: 1 tablespoon (optional, for a slightly sweeter bread)
- Olive oil or melted butter: 2 tablespoons (for greasing)
Instructions
- Mixing the Dough:
- In a large bowl, combine both flours, yeast, and salt. Mix well.
- Gradually add the warm water and mix until a dough begins to form.
- If using, add the sugar and mix it in.
- Kneading:
- Turn the dough out onto a floured surface.
- Knead for about 10 minutes, until the dough is smooth and elastic. Add more all-purpose flour if the dough is too sticky.
- First Rise (Using a Graduated Proofing Container):
- Lightly grease the graduated proofing container.
- Place the kneaded dough in the container. This will allow you to accurately measure when the dough has doubled in size.
- Cover and let it rise in a warm, draft-free place for about 1 - 1.5 hours.
- Prepare the Banneton:
- Before the second rise, lightly flour the banneton.
- Shaping and Second Rise:
- After the first rise, gently punch down the dough to release air bubbles.
- Shape the dough to match the shape of your banneton.
- Place the dough seam-side up in the banneton, cover, and let it rise for about 30 minutes.
- Preheat the Oven and Dutch Oven:
- Place the Dutch oven with its lid inside your oven.
- Preheat your oven to 220°C (430°F) for at least 30 minutes.
- Transfer Dough:
- Gently turn the dough onto a piece of parchment paper.
- Optionally, make shallow slashes on top of the dough with a lame or sharp knife.
- Baking:
- Carefully remove the hot Dutch oven from the oven.
- Lift the dough using the parchment paper and place it inside the Dutch oven.
- Cover with the lid and bake for 25 minutes.
- Remove the lid and bake for another 5-10 minutes until golden brown and hollow-sounding when tapped.
- Cooling:
- Remove the bread from the Dutch oven and let it cool on a wire rack.