Sour Rye Bread / 全天然黑麦酸酵面包

Recipe Category:

Ingredients / 材料:

Gelatinized Rye Mix:

Main Dough:

黑麦糊：

主面团：

Method / 做法:

Cool the boiling water until it reaches 90C/194F. Quickly whisk in the rye flour trying to avoid too many lumps forming. Cover the bowl and leave for 1 hour (or up to 24 hours). This gelatinized mixture will give the crumb of the loaf some elasticity.
Whisk the rye leaven into the cold water, then whisk in the gelatinized rye mix (saving 1 tablespoon to brush over the loaf). Stir this with the dry ingredients until you have a soft sticky paste. Tip this dough out on to a lightly oiled work surface and knead gently into a ball. Cover and let rest for 10 minutes.
Shape the dough into a baton or a ball. Place the loaf seam-side-up on a floured cloth or baking paper, pulling the cloth up around the dough to hold its shape or proof it on a basket. Leave to rise at room temperature for 5 hours or until the loaf has almost doubled in size.
Preheat the oven to 210C/410F. Carefully upturn the loaf on to a tray and brush with the gelatinized rye mix. Spray the loaf lightly with water, and bake for 50 minutes. Leave to cool on a wire rack. When cold, wrap tightly in baking parchment, and leave for a day before slicing. Spread the bread slices with desired toppings.

水烧开后稍凉至90C/194F。加入黑麦粉搅匀。防止过多的粉团形成，加粉同时要不停搅开。盖好后静置1小时后使用（或长至24小时）。使用糊化淀粉法能让面包组织更有弹性。
先将天然黑麦酵母和凉水搅匀，然后加入黑麦糊一起拌匀。（预留出1大勺黑麦糊用来扫面团）最后加入粉类和食盐拌成柔软且粘稠的面团。台面抹上少许油脂，放上面团。轻轻将其揉圆，盖上松弛10分钟。
将面团整成半棍或是圆球状，接口朝上，将其放在洒粉的布巾或是烤纸上。防止面团在醒发时向外扩展，可以将其放在竹篮中发酵。也可以将布巾抓拢，室温下让面团醒发5小时直至其体积膨胀约双倍。
烤箱预热至210C/410F。小心将面团翻面放到烤盘后，把预留的1大勺黑麦糊抹在面团表面，然后喷洒上少许水，入炉烤50分钟。取出后置于架上完全晾凉。用烤纸将整块面包裹好，24小时后才切片。配上合口味的酱料佐食。

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