A crispy flavorful crust encasing a soft delicious interior. A slightly sour tang from the sourdough starter and full-body flavor from the rye flour. This bread is about as good as it gets 😊. To make your own rye sourdough starter, click here.
This is a 60% hydration dough; 40% rye flour, 60% wheat flour.
This is a quick rise bread, so it likely will not taste very sour.
The recipe is here, and pictures of the process are below.
Ingredients:
300 grams rye sourdough starter (not fed in 24 hours)
300 grams of wheat flour (Type 550/Bread flour)
50 grams of fine grained rye flour (Type 1150)
150 g or mL of water
21 g fresh yeast or 9 g active dry yeast
1 teaspoon of salt
1 teaspoon of sugar or honey
Directions:
You can make this recipe without fresh/dry yeast. However, you will have to let it rise longer for the sourdough to activate.
Mix the yeast, water, sourdough starter, and sugar together in a large bowl.
Add the flours and salt into the mixture and begin to mix with our hands or a wooden spoon. Dump onto a lightly floured work surface and keep mixing/kneading until a semi smooth & somewhat sticky dough forms (about 10 minutes). It will be a sticky dough, but only add as little flour as you can while kneading and wash your hands occasionally to remove built up dough.
Form the dough into a ball, place in the bowl, cover the bowl with plastic wrap and a towel and let it rise in a warm place for 1-2 hours or until the volume has doubled.
Prepare a baking dish with raised edges and a lid (like a oven-safe pot/dutch oven) with parchment paper.
Flour a work surface and dump the dough out. Use as little flour as necessary to lightly knead the dough for 1-2 minutes.
Then shape into a tight ball and place seam side down into the baking dish. Cover again and let rise 30-60 minutes. Meanwhile, preheat the oven to 250°C/480°F.
Slice 1 cm slices into the bread. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 5-10 minutes.
Remove from the oven and let cool 1-2 hours before slicing.
Before mixing the sourdough starter, water, honey/sugar, and yeast together.
After mixing the sourdough starter, water, honey/sugar, and yeast together.
Before mixing in the flours and salt.
After mixing in the flours and salt you will get a shaggy dough. Dump this unto a surface and start kneading.
After kneading, it's still quite sticky but this is okay.
Before covering and rising for 2 hours.
After covering and rising for 2 hours. Next it's time to shape.
After shaping the dough into a tight ball and placing in a parchment paper lined dutch oven. Preheat the oven while the dough goes through a second rise (covered).
After the second rise. Now time to cut the loaf and bake!
I sprinkled some flour on the loaf and sliced it with a sharp knife. Then you cover it and bake.
Bake for 30 minutes with the lid on.
Bake another 5-10 minutes with the lid off.
After baking! Ain't she beautiful??!!
The original recipe is from:
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