Poolish Rye Bread

I recently posted about a wheat bread I made using the Poolish method.

As this was such success I thought I would try out a Poolish recipe this time using rye flour.

There are lots of steps and it takes most of the day, so it is best made when you are at home with other things to do in between.

A Poolish is a pre-ferment usually combing equal parts of flour and water (by weight) with some yeast.

This recipe is adapted from Bake it Better  – Bread – edited by Linda Collister, Hodder & Stoughton, 2015.

Ingredients – Poolish

• 250g rye flour
• 150g strong flour
• 15g fresh yeast (7g dried)
• 300ml  lukewarm water
• 1/4 teaspoon of sugar

Method – Poolish

• Mix the yeast, water and sugar in a jug
• Leave for about 5 minutes.
• Make a well and pour in the yeast mixture.
• Bring it all together to make a thick lump free mixture.
• Cover the bowl (a shower cap is good)
• Leave at room temperature to rise for about 4 hours.

Ingredients – Dough

• Poolish
• 200g rye flour
• 100g strong flour
• 125ml lukewarm water
• 2 teaspoons of caraway seeds
• ½ tablespoon of salt
• *
• Milk to brush loaves
• Extra caraway seeds for sprinkling on loaves

Method – Dough

• To the Poolish add the water and mix to make a smooth batter.
• Mix the flours and the salt.
• Add the flour and salt to the Poolish  and mix.
• You will have a soft and heavy, sticky dough.
• Leave uncovered to rest for 5 minutes.
• *
• Add a little water if it feels too stiff.
• Turn out onto a lightly floured board.
• Knead the dough for 10 minutes (set a timer).
• *
• Put back into a large bowl and cover (a shower cap is good).
• Leave to rest and rise for 1 hour.
• *
• Knock back the dough.
• Roll into a ball.
• Cover and leave for 1 hour.
• *
• Turn out onto a lightly floured board.
• Knead a couple of times.
• Divide into two.
• Shape each piece into a ball.
• Cover loosely with a dry tea towel and leave for 10 minutes.
• *
• Line a baking sheet with grease proof paper.
• Knead and fold and shape each ball into an oval.
• Place the two pieces on the baking sheet.
• Cover loosely and leave to prove for 1 hour.
• *
• Pre-heat the oven to GM7 220°C
• Put a roasting tin at the bottom of the oven to heat up.
• *
• Cut 3 slashes in the top of each loaf.
• Brush lightly with milk or water.
• Sprinkle with caraway seeds.
• Put the loaves in the oven.
• Quickly pour a glass of water into the roasting tin (the steam helps to give a good crust).
• Close the door and bake for around 10 minutes.
• Reduce to GM6 2O0°C  and continue baking for 25 minutes
• Leave to cool on a wire cake rack.