Scalded rye bread

Kneading time: 10´
Temperature of the dough: 24 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 45´
Temperature of the oven: 200 ºC

RECIPE

• Scald the flour with water freshly boiled. Mix until the mixture is smooth. Allow to cool.
• Knead for 3 minutes at a low speed and 7 more minutes at the 2nd speed.
• The final dough should not be too elastic.
• The pointeg or the fermentation will take place with the dough covered or somewhere not in contact with the air so it will not dry.
• Make 750 g pieces.
• Leave to stand.
• Form loaves (long or wide), depending on the shape of the banneton basket we have.
• Cover the banneton baskets with flour and place the dough in them.
• Ferment with no humidity.
• Cook with a little steam.