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Sourdough Rye Bread
ingredients
1
BUILD THE DOUGH BY COMBINING RYE STARTER, WATER, MOLASSES, BROWN SUGAR, CARAWAY SEEDS AND FLOUR.
AFTER RESTING FOR 30 MINUTES, KNEAD IN THE SALT, THEN PERFORM 3 SERIES OF STRETCH AND FOLD.
2
PRE SHAPE AND SHAPE THE SOURDOUGH RYE BREAD LOAF.
3
TRANSFER TO A FLOUR SACK TOWEL LINED BOWL TO RISE.
4
5
SCORE BEFORE BAKING
BAKE IN A PREHEATED DUTCH OVEN AT 475F COVERED FOR 30 MINUTES, THEN UNCOVERED FOR 5-10 MINUTES.
6
ALLOW THE LOAF TO COOL BEFORE SLICING.
7
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