JOULULIMPPU - SPICY FINNISH CHRISTMAS BREAD with Sourdough

JOULULIMPPU - SPICY FINNISH CHRISTMAS BREAD with Sourdough is also know as Setsuuri.

Reference :https://ketunhanta.blogspot.com/2015/12/joululimppu-christmas-bread.html

Adapted from Heléne Johansson: Bröd från Brunkebergs Bageri

The bread I've recast as a sourdough and no yeast.

Scald: 165g boiling water

60g rye flour

22g rye malt meal

5g fennel seeds

Mix and let stand until cool.

Levain:

All scald

50g rye starter, 100% hydration

50g water

Ferment for a few hours until it rises by 50%(use young)

Stage2:

All levain

220g wholegrain wheat flour

40g dark syrup

3g sea salt

Mix all and stretch and fold for  each 20-45 minutes for the first 3 hours. Add in additional 38g of water during the end of the three hours.

Form into boule and let rise for an hour to 1.5 hour.Dough temp is 80 degrees F.

Brush on beaten egg and bake 35 minutes uncovered on a stone.Done.