Rye bread

Kneading time: 15´

Dough temperature: 24 ºC

First bulk fermentation: 10´ 

Second fermentation (dough divided):  

Shaping and third fermentation: 45´

Baking time: 30'

Oven temperature: 200 ºC

ELABORATION

• Knead all the ingredients together until combined.
• Since this dough is made of rye, you should knead it in the stand mixer at low speed.
• Divide the dough into portions of 380 g. and shape them into balls.
• Place them on a floured wood board and slightly press down.
• Do not worry if it doesn't rise too much in the fermentation.
• Let them ferment in a dry environment.
• Before baking, turn the dough portions as if you were making a 'pan de payès'. Bake them with steam.
• The baking process will be long. Make sure that you dust the top generously with flour.