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Mix the Stage 1 ingredients together until clear. It doesn’t matter at this stage about mixing to the right time to develop gluten. Once this dough is mixed Take a chunk out and put back to the Jar for your mother dough (100g). Once the rest of the dough has doubled in size (can take 24 hours) move on to stage 2.

Put all the above ingredients into a spiral mixer and mix for 12 minutes slow 2 minutes fast (Depending on mixer) the dough will be very wet and sticky which is typical for a rye sourdough. Once the dough is mixed place in a container and bulk ferment at room temperature for 2 to 5 hours or until doubled in size.

Once the dough has doubled in size empty onto a clean work bench and scale to desired weight and try not to knock any air out. Mould round gently and give it a 5 minute rest. After the rest mould the dough gently to desired shape and place in either proofing baskets or cloth with the seam up rather than down.

From here give the dough a 30 minute proof.

Now remove the dough from the proofing baskets or cloth and place on a baking tray with the seam down. Score the top of the dough putting on you signature cut. Bake for 30 to 40 minutes at 240oC Conventional oven, 220oC Fan oven & Gas mark 8 gas oven.

- It is important you use a high amount of sour dough in rye breads because you need to lower the PH of the dough. If you do not the interior of the bread can collapse during the baking process.


Mother Dough Stage 1
100g All mother dough
250g Nelstrop Rye Flour
250g Water
Stage 2
525g Nelstrop Rye Flour
500g Sourdough
15g Salt
350g Water
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