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Sourdough rye today - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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Sourdough rye today

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  • Sourdough rye today

    I made a nice sourdough rye after cooking pizza's. I use a quick and easy recipe for those with sour dough starters, otherwise you can make it without.

    4 cups King Arthur Bread Flour
    1 cup rye flour
    1 tbs kosher salt
    2 tsp yeast
    1 tbs brown sugar
    1 cup sourdough starter
    Ice water as needed

    Mix everything on kitchen aid, use enough water to make typical bread dough, not too dry, more on the wet side, not as wet as ciabatta.

    Mix 15 minutes speed 3, bench rest 1 hour, split into two balls, refrigerate overnight. Bring to room temp before baking at 400 degrees in the WFO


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