Sourdough Rye Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 100 g sourdough starter - fed and bubbly
250 g Bread flour
200 g Rye flour (dark or light)
350 g water
25 g molasses
10 g salt
15 g ground caraway seed (optional but gives a great rye flavor)
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Directions: |
Directions:Mix starter, water and molasses in a large bowl.
Add bread flour, rye flour, and salt; then mix with wooden spoon
Dough will be shaggy
Autolyse: Cover bowl and let sit around 1 hour or a little longer.
Stretch and Folds: over next two hours do a set of 4-6 stretch and folds. Grab some dough and pull up a little and fold down and over the ball; rotate 45º and do the same all around the ball of dough.
Bulk Ferment: cover and let rest until it has nearly doubled in size.
Shape the dough: once it is bulk fermented shape the dough into the shape of your pan, round or rectangle. Then place in banneton of you shaped dough. Glass bowl or pan works as well
Cold ferment: Cover with plastic wrap or shower cap and place in frig for at least 5 hours and up to 36 hours.
Bake: Preheat oven to 450º. Leave dough in frig until ready to place in oven.
Ready to bake bread: place dough on baking paper and place into pot. Gently score. Place in oven.
Bake with lid on for 30 minutes. Remove lid, reduce temp to 410º bake another 10-15 minutes. Internal temp of bread should be 195º - 205º |
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Number Of
Servings: |
Number Of
Servings:1 loaf - ~14 slices |
Preparation
Time: |
Preparation
Time:1 hour, |
Personal
Notes: |
Personal
Notes: I like to grind caraway seeds and place in with the stretch and folds.
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