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First Rye-Sourdough

I want to start selling bread again. In Reykjavík (and I guess Iceland) there is one bakery which sells good bread. It is called Sandholt and is a french-style bakery, selling french-style bread. I adore french sourdough (in Chile it was the style of bread I made and sold), but as a German I miss the taste of rye sourdough bread.

The sourdough starter and sourdough follow the recipe from this site. I use the progressively colder temperature method after Pöt.

The bread recipe:
4 cups sourdough
4 cups rye flour
1 cup wholemeal wheat flour
2 cups water
-- mix and let rest in a warm place for 30 min (dough is too wet to knead)
2 tbsp salt
1 tsp bread spices (cumin and coriander)
3 cups white wheat flour
-- knead until a smooth dough, let rest in a warm place for 30 min (this is to let the sour develop, it should not rise yet)
-- divide in two, form and put in two well floured bread forms seams up (I use tupperware boxes)
-- let rest for 2+ hours (until double in bulk)
-- preheat the oven to 250°C
-- carefully turn out on a baking sheet, you can shape it a bit, but don't knock it back
-- bake 15 min on 250°C then reduce to 180°C and bake for 45 min
-- put it on a wire rack to cool and let it rest for a few hours (rye bread need to mature a bit to reach the full flavour)

For the next bread I will provide pictures of the process. I will try to add potatoes.

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