Galician rye bread

Kneading time: 15’

Temperature of the dough: 25 ºC

1ª Fermentation of the dough without dividing: 1h

2ª Fermentation of a piece of the divided dough: 1h/1h 30’

3ª Fermentation of a formed piece: 10’

Baking time: 50’

Temperature of the oven: 190 ºC/ 200 ºC

METHOD

• Once a fine and elastic dough has been obtained, place the dough in a floured container for 1 hour.
• During this time the dough will ferment, doubling its initial volume.
• If, when the dough is poured onto the table, it becomes flat, this means that the dough has been fermenting longer than necessary.
• Always weigh the pieces manually.
• Make balls and place them on previously floured wood or cloth.
• Fermentation without humidity, taking care that the dough does not harden.
• When there are 10 minutes left to bake, make the traditional ribbon on top of it.
• Bake without steam. Open the oven door once the pieces have taken on some colour.