A recipe that I learned while working in a fine dining restaurant. Soft on the inside and crispy on the outside. The technique is very important for success.
Weigh all the ingredients.
In a large bowl, add the white flour, rye flour, salt, and yeast.
Mix well. Otherwise, the salt will cancel out the effects of the yeast.
In a saucepan, pour in the water and sugar. Heat the mixture until it reaches 43 degrees.
Pour the water into the bowl. Mix well for 10-15 minutes. Do not add any additional flour. Mix until the dough no longer sticks to the back of your hand when you tap it.
Cover and let it double in size. The duration of this process depends on the surrounding heat.
Once the dough has doubled in volume, punch it down energetically.
Shape as desired.
To finish, run a knife over the top. Sprinkle with flour and place in the oven. Bake at 220 degrees for 25 minutes (depending on your oven, of course; the top and bottom should be slightly browned).
0 servings
3
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EN