Rye, Orange, Vanilla Bread

Recipe

• 900 grams rye flour - 60%
• 300 grams BT80 - 20%
• 300 grams wheat flour - 20%
• 15 grams gluten powder - 2%
• 150 grams salt - 1.5%
• 450 grams traditional vanilla (Planifolia Black) rye sourdough - 30%
• 18 grams block of yeast - 1.2%
• approx. 930 grams of water – 62%

Filling

• 300 grams orange peel 4x4 - 20%

Method

• Mix all ingredients together and knead into a well-kneaded dough.
• Immediately work the filling through carefully. Desired dough temperature 26°C.
• Allow the dough to rise for 60 min in a bowl.
• Turn the trays over onto a floured workbench.
• Weigh them by hand at 350g.
• Roll them up lightly and leave to rise for 20 min.
• Bulge the balls again and let them rise on the closure in the rye flour on cloths.
• Allow the buns to rise for 50 minutes and turn them over after proofing and bake them with the closure facing up.
• Bake the buns for 35 minutes at 210°C on the oven floor with sufficient steam.

Traditional leavening 24 hours at room temperature

• 100 gr (1 part) baking sourdough traditional
• 200 gr (2 parts) rye flour
• 200 gr (2 parts) water
• 50 gr (0.5 part) vanilla pod (Planifolia Black) finely ground

Recipe: Hiljo Hillebrand