Pão de Centeio com Massa Madre e Mel (Sourdough Rye with Honey)

Name: Pão de Centeio com Massa Madre e Mel (Sourdough Rye with Honey)
Cuisine: Portugal
Ingredients: 200 g Active rye sourdough starter (100%); 420 g Medium rye flour; 230 g Strong white flour; 410–440 ml Lukewarm water; 12 g Sea salt; 20 g Honey; 1 tsp Caraway seeds (optional)

A recipe from Portugal.

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Pão de Centeio com Massa Madre e Mel (Sourdough Rye with Honey)

Nutrition (per serving)

245Calories

7 gProtein

47 gCarbs

3 gFat

4 gSugar

580 mgSalt

Ingredients

200 g Active rye sourdough starter (100%)
420 g Medium rye flour
230 g Strong white flour
410–440 ml Lukewarm water
12 g Sea salt
20 g Honey
1 tsp Caraway seeds (optional)

Method

Mix active starter, honey and 400 ml lukewarm water until mostly dissolved. Add rye flour, white flour and caraway. Mix to shaggy dough. Rest (autolyse) 45–60 minutes.
Add salt + remaining water (10–40 ml as needed). Knead 8–10 minutes by hand (very sticky — wet hands). Form rough ball.
Bulk ferment covered in warm place 4–6 hours, folding every 60 minutes (3–4 folds total). Dough should double and show bubbles.
Shape into tight boule or batard on rye-floured surface. Place seam-up in floured banneton. Proof 2–4 hours room temp or overnight fridge.
Preheat oven 250 °C with stone and steam tray (or Dutch oven). Slash deeply. Bake 10 min 250 °C with steam, then 210 °C 35–45 min until 96–98 °C internal.
Cool completely on rack ≥2 hours before slicing.