Poschiavo Rye Ring Bread

160 ml water

40 g active sourdough starter

160 g light rye flour

250 g light rye flour

170 g half whole meal flour

1½ tsp Muscovado sugar

or whole cane sugar

10 g salt

½ tsp anise

crushed

10 g yeast

crumbled

240 ml water

a little light rye flour

for dusting

Mix water and sourdough well in a small bowl, then stir in the rye flour. Cover and leave to ferment in the refrigerator for approximately 12 hours.

Place rye flour and all ingredients up to and including the water, together with the preferment, into the bowl of a stand mixer. Knead with the dough hook on a low speed for approximately 5 minutes. Increase to medium speed and knead for a further 5 minutes to form a smooth dough. Shape into a ball and place in a lightly greased proofing box or bowl. Insert into the cooking space and allow to rise using Professional baking proofing at 32 °C for approximately 1 hour.

Professional baking proofing 32 °C for 1 Hrs

(no pause)

Turn the dough out onto a well-floured work surface and shape into a compact ball using the palms of your hands. Using your fingertips, form a hole in the centre, then carefully stretch it outwards from the inside until the hole is approximately 8 cm in diameter. Dust the ring with rye flour, place it carefully on a baking tray lined with baking paper, cover and leave to rise at room temperature for approximately 30 minutes.

Preheat the cooking space with Professional baking flour-dusted to 230 °C. Lightly score the dough three times at an angle with a sharp knife. Insert the tray into the preheated cooking space and bake for approximately 15 minutes. Reduce the temperature to 180 °C and bake for a further 25 minutes until done. Remove the bread and allow it to cool on a wire rack.

(Pre-)heat cooking space to 230 °C with Professional baking rustic

Preheating completed. Insert cookware.

Professional baking rustic 230 °C for 15 Mins

Action

Hot air 180 °C for 25 Mins