World Bread Day ’07: Light Silesian Rye – Chleba

World Bread Day '07
Although my kitchen is closed at the moment, I baked a bread in advance to participate

Light Silesian Rye – Chleba

Light Silesian Rye - Chleba 001 Light Silesian Rye - Chleba 002

A very light and delicious bread, the whole family likes it without the topping!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Light Silesian Rye – Chleba
Categories: Bread, Sourdough
Yield: 2 Oval loaves à 500 g


200 grams   White rye sourdough *
300 grams   Water, tepid. 21 °C to 26 °C
1/2 teasp.   Dry yeast
500 grams   Unbleached bread flour, preferably high-gluten
10 grams   Sea salt
      Caraway seeds – optional


978-0393050554 * modified version of Daniel Leader,
Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers *
ISBN 978-0393050554

  Edited *RK* 10/15/2007 by
  Ulrike Westphal


MIX THE DOUGH: Stir the white rye sourdough with a rubber spatula to break it up and soften it. Add the water, yeast, flour, and salt and stir just until a rough, ragged dough forms.

KNEAD THE DOUGH: Use the dough hook and mix the dough on medium-low speed (4 on a KitchenAid mixer) until it is smooth and springy, 7 to 8 minutes, stopping once or twice to scrape the dough from the I hook and sides of the bowl. (The dough will be sticky and will not clear the sides of the bowl on its own.)

FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear 2quart container with a lid. With masking tape, mark the spot on the container that the dough will reach when it rises one and a half times in volume. Cover and leave it to rise at room temperature (21 °C to 24 °C) until it reaches the masking-tape mark, 2 to 2 1/2 hours. It won’t feel as sticky, and lots of bubbles will be visible beneath the surface.

DIVIDE AND SHAPE THE LOAVES. Cover a baker’s peel or rimless baking sheet with parchment paper. Lightly dust the counter with white rye flour. Scrape the dough onto the counter and cut it into 2 equal pieces (17.9 ounces, 508 grams each) with a bench scraper or chef’s knife. Shape each piece into a round. Elongate each round to about 6 inches by rolling it under your hands, using gentle pressure. Keep the center plump and the ends rounded.

PROOF THE LOAVES. Dust the parchment paper lightly with rye flour and place the loaves on the paper about 3 inches apart, smooth side up. Lightly cover them with plastic wrap. Leave the loaves to rise at room temperature (21 °C to 24 °C) until they spread and are pillowy, 1 to 1 1/2 hours. When you press a fingertip into the dough, it will spring back slowly.

PREPARE THE OVEN: About i hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack. Heat the oven to 205 °C.

SPRINKLE THE LOAVES WITH SEEDS AND SCOR THEM: Brush the loaves lightly with water and sprinkle on the caraway seeds, if using. (Set aside the brush and water; you will need them when the loaves come out of the oven.) With a single-edged razor blade or serrated knife, score the loaves by making 4 parallel cuts straight across, about 1/2 inch deep.

BAKE THE LOAVES: Slide the loaves, still on the parchment, onto the baking stone. Place 3/4 cup of ice cubes in the skillet to produce steam. Bake until the crusts are an even, caramel brown at their centers and deeply browned on the ends, 30 to 40 minutes.

GLAZE, COOL, AND STORE THE LOAVES: Slide the peel or the rimless baking sheet under the parchment paper to remove the loaves from the oven. Slide the loaves, still on the parchment, onto a wire rack. Immediately brush them lightly with water to give them an extrashiny crust. Cool for about 5 minutes and then peel them off the parchment paper. Cool them completely on the wire rack, about i hour, before slicing. Store the loaves at room temperature in a brown paper bag for up to 5 days, or freeze in resealable plastic bags for up to 1 month.

* 50 g rye sourdough 133 % Hydration, 75 g water, 75 g light rye (Roggenmehl Type 997)


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