Berlin Rye Bread (Slow fermentation)

INGREDIENTS

Honey sourdough

1. 800gr.Sikalis Enishimeno
2. 1600gr. warm water ( 35°C )
3. 80gr. honey

Spice Mix

• 20gr. cumin in powder
• 20gr. fennel seed
• 20gr. dried dill
• 10gr. coriander powder
• Zest and juice of 3 lemons

Berlin Rye Bread

• 2000gr. Sikalis Enishimeno
• 2000gr. Dinkel Type 800
• 1600gr. honey sourdough (1 day before)
• 500gr. roasted sunflower seed
• 90gr. salt
• 5gr. yeast
• 70gr. spice mix
• 2200gr. water (slowly added)

INSTRUCTIONS

Honey sourdough

Mix the water and honey in a small container very well. Add the flour and mix with a hand whisk. Close the container airtight and leave it in a warm environment for 24 hours.

Spice mix

Mix all the ingredients together.

Berlin Rye Bread

1. Mix all the ingredients together.
2. Mix in a high- speed kneader for 8-9 minutes at 1st speed and for 1-2 minutes at 2nd speed.
3. Allow the dough to rest for 60 minutes in room temperature.
4. Fold it in quarters.
5. Allow the dough to rest for 60 minutes in room temperature.
6. Cut the dough in pieces of 1500gr.
7. Allow the dough to rest for 10 minutes.
8. Shape into a loaf and place in a basket.
9. Ferment at 5-8°C for 12-18 hours.
10. Turn over the breads from the baskets into a baking tray.
11. Bake for 50-70 minutes in a modular oven at 220°C-230°C with steam.