Lazy people don't knead rye bread. How to eat well?

1. Mix all the raw materials of natural yeast starter, cover and ferment at room temperature for about 8- 12 hours.

2. Mix all the ingredients and knead the dough until it becomes firm. The water content of this dough is about 75%, and there is a lot of rye. Make sure the dough is strong enough. The original formula used the method of kneading more, and in order to respect the traditional formula, I followed suit. KA four-speed kneading 12 minutes. Although the dough is elastic, it is still sticky and will not leave the mixing tank.

3. Cover the lid and ferment at room temperature for 2-2.5 hours until it is 1.5 times larger, and it will not rebound when pressed with your fingers.

4. It takes about 40 minutes to 1 hour to preheat the oven together with the slate and baking tray to 550 F (290 C), and it takes a long time to reach the preset temperature, including the slate with large heat capacity. 5. Take out the dough, round it, relax it, shape it into an oval shape, and put it into a fermentation basket, with a smooth surface. Cover with plastic wrap and ferment for the second time until your fingers are pressed and slowly bounce back. 1.5 to 2 hours.

6. cut the bag. The oval incision is primitive, which goes well with this big bread.

7. Pour some boiling water into the baking tray and close the door. Take the dough, open the door, transfer the baking paper to the slate, pour a cup of hot water into the baking tray and close the door. Bake at 450 F (230 C) 15 minutes, take out the baking paper and baking tray and add water, and bake for about 35 minutes until it gets dark.