Based on the recipe of Catherine @ cook_17280715
Ingredients: For dough:, Sourdough (starter), Rye flour, Water, For dough:, Dough - whole, Rye flour, Wheat flour 1 grade, Water, Salt, Sugar
Cooking method:
In the evening we prepare the dough. We mix the leaven, flour and water, cover with a lid, and leave overnight.
In the morning, add water to the sourdough, mix, add the rest of the products, knead the dough. If there is no wheat flour of the 1st grade, then you can mix wheat flour in / with and c / z. The dough is dense. We transfer the dough into a container greased with vegetable oil, cover with cling film. Be sure to grease the film on the inside with vegetable oil so that the dough does not stick. Leave for fermentation for 2-4 hours.
Grease the baking dish with butter. Put the dough into the mold with wet hands. Smooth the top with wet hands. We cover everything with the same foil and leave for proofing for 1-2 hours. During proofing, the dough will grow 1.5 times, it will almost reach the edges of the mold, craters will appear on the surface.
Preheat the oven to 240 ℃. We send the form to the hot oven. We bake for 10 minutes at a temperature of 240 ℃ (with steam, or without), then lower the temperature to 200 ℃, remove the steam and bake for another 30-40 minutes until fully cooked. I have a regular muffin pan, I bake for 10 minutes at 240 ℃ and 30 minutes at 200 ℃. This time is enough for me.
When the baking time is over, we take out the bread from the oven, immediately remove it from the mold, turning it on the wire rack, and cool it on the wire rack. Then wrap it in a towel. I still put it in my breakfast bag, because we don't like hard crusts. We are waiting for about 6 hours for the bread to ripen. Delicious, soft, aromatic and airy bread is ready. Bon appetit and success in cooking !!!