Sourdough Rye Bread
A beautiful loaf of Sourdough Rye Bread, made with a mix of three flours: rye, bread flour, and whole-wheat flour. Perfect for sandwiches or avocado toast.
Servings: 16 slices
Cost: $2-3
Ingredients
- 400 g Water filtered
- 100 g Sourdough Starter fed/active
- 400 g Bread Flour or AP
- 60 g Whole Wheat Flour
- 140 g Rye Flour
- 12 g Salt
Instructions
- Add water and starter to a large mixing bowl. Mix until combined, using your hands or a fork. Make sure to use a kitchen scale to measure ingredients for best results.
- Add all three flours. Start mixing with a fork or small spatula. Then move on to mixing with your hands until the dough is formed. You want to make sure there's no dry bits left. Cover the dough and let it rest for 20-30 minutes.
- Add the salt. Using your hands, incorporate the salt into the dough. Cover the bowl and let sit for 40 minutes.
- After 40 minutes is over, perform 3-4 sets of stretch and folds, 30 minutes apart. To perform a set, dive a wet hand down one side of the dough. Pull the dough up and fold over itself. Rotate the bowl and perform on the remaining three sides, then repeat 3 more times.
- Cover the dough and allow to ferment at room temperature for 2-4 hours. The fermentation time will depend on the temperature in you room. The dough should increase in size by at least 50%. You should also be able to see some bubbles around the edges of the bowl.
- Turn the dough out onto a lightly floured surface. The dough will be pretty sticky. Generously flour the top of the dough. Carefully get under the dough with a bench scraper and quickly flip it upside down. Carefully form the dough into a rectangle.
- Perform the final shaping. For that, pull the side nearest to you (bottom side) up and towards the center. Pull the top side up and over the rest of the dough. Pinch the seam line with your fingers. Now grab the right side of the dough and roll towards the left. Pinch both open sides (the top and bottom) with your fingers. Using your hands, twist the dough on the counter creating a tight ball. You want the seams to go underneath the future loaf. Be gentle with the dough. Cover the dough with a mixing bowl and leave on the counter to rest for 20 minutes.
- Take the bowl off. Tighten the the dough a little with a bench scraper. Carefully place the dough into a floured banneton (or a mixing bowl lined with a floured kitchen towel) seam side up and cover with plastic wrap. Let ferment in the fridge overnight.
- In the morning, preheat your oven, with the dutch oven inside, to 500 F for 20-30 minutes. Remove the dough from the fridge and let sit at room temperature while the oven is preheating.
- When ready to bake, gently flip the dough out onto a piece of parchment paper. Score the dough with a sharp razor. Then put the dough into the dutch oven on the parchment paper. Cover with the lid. Turn the oven down to 450 F. Bake for 20 minutes. Remove the lid and bake for an additional 25 minutes, or until the crust is at the desired color.
- Cool the bread on a wire rack. Wait at least one hour before cutting into the loaf.
Notes
Equipment you might need:
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