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Raimugido - The Way of The Rye

This Board is dedicated to Finnish sourdough rye bread. I've been baking more than 30 years, but I've been hesitant to start baking my own rye bread. My beloved one asked me:"Dear, I'd love to have real Finnish sourdough rye bread, would you bake it for me?" That's it. Now I've been baking it 2 years using natural rye mother starter, organic Finnish rye flour, fresh water and a hint of sea salt.
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Raimugido Baking Instructions - 10 steps.

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Tallentaja:

Jukka Kotkanen

Raimugido Label Design

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Tallentaja:

Jukka Kotkanen

Step 4: Dough after first resting.

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Tallentaja:

Jukka Kotkanen

Step 10: Raimugido - my sourdough rye bread and Raimugido Rye Mother Starter.

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Tallentaja:

Jukka Kotkanen

Step 9: Sliced Raimugido Sourdough Rye Bread

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Tallentaja:

Jukka Kotkanen

Step 6: Close-up of surface structure before oven.

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Tallentaja:

Jukka Kotkanen

Step 2: Rye mother starter after 2nd day.

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Tallentaja:

Jukka Kotkanen

Step 1: 500 ml fresh water.

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Tallentaja:

Jukka Kotkanen

Step 1: Rye mother starter, water and 50 g rye flour mixed. 1st day.

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Tallentaja:

Jukka Kotkanen

Step 3: This is how dough should look.

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Tallentaja:

Jukka Kotkanen