Sourdough Rye Bread
Last yelogar I tried to make my sourdough starter for the 1st time and failed. Back then I was quite busy so I didn’t try again. Recently, being confined to my home due to the pandemic, I attempted to make the starter again. This time I succeeded. So here they are, my first few sourdough loaves.
Some sourdough toast ideas
- 1 loaf
- 24 hours
- 40 minutes
Ingredients
- 225 g bread flour
- 75 g rye flour
- 225 g water (75%)
- 45 g starter (15%)
- 6 g salt (2%)
Directions
- 8:00am Feed Starter - Remove most of the starter leaving at least 2 Tbsp, then feed your starter with flour and room temperature water.
- 12:00pm Autolyse - Mix flour and water together to form shaggy mass.
- 1:00pm Add Starter and Salt to the Dough - Once the starter is fully activated, incorporate the starter and salt into the dough with the stretch and fold technique
- 1:30pm Stretch and Fold - Perform a stretch and foold every 30 minutes for the next 2-2.5 hours until yoou feel the dough has developed a nice gluten strucutre
- 3:30pm Bulk Rise - Let the dough sit for the next few hours until it has risen by 30-50%
- 8:30pm Pre Shape - Once you are satisfied with your bulk rise, remove the dough onto a floured surface and pre shape your loaf.
- 8:30pm Bench Rest - Let the preshaped loaf bench rest for 30 minutes
- 9:00pm Final Shaping - Give your loaf a final shaping and place it in the proofing basket
- 9:00pm Proofing - Wrap your proofing basket and place it in the fridge to proof overnight
- 8:00am Preheat Oven - Place your dutch oven pan in the oven at highest temperature ~ 260°C
- 9:00am - Baking - Remove proofed loaf onto parchment paper or directly into the preheated dutch oven, score loaf, then bake for 20 minutes with the lid on. Turn the oven down to 230°C, remove the lid on the dutch oven and continue bake for 20 minutes with lid off. Let the loaf cool completely before cutting.
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