Black rye bread

Kneading time: 10´
Temperature of the dough: 20 ºC
1st fermentation (the dough is not divided yet): 40´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/-1 h
Cooking time: 40´
Temperature of the oven: 190 ºC

RECIPE

• Kneading will take 10´ at the first speed (kneading machine or blender).
• Rye flour makes the bread bitter.
• The final dough should not be too elastic.
• The pointeg or the dough fermentation will happen with the dough covered or somewhere without any air to prevent the crust from drying.
• Make balls of about 900 g.
• Leave to stand.
• Make wide loaves, cover with flour and cut with a blade as seen in the picture.
• Ferment with no humidity.
• Cook with a little steam.