Sourdough Rye

I confess, I stole this recipe from the amazing Sourdough and Olives  though I have changed it up to suit my taste.

Mix together:

  • 300 grams starter
  • 600 grams water (hold back 1/4 cup water to use later)*

Sift and measure flour.

  • 600 grams rye flour
  • 250 grams wheat flour (I use unbleached white)
  • Set aside 1/4 cup of the sifted together flours

Add remaining flour to the remaining water-starter mixture, and stir together so all the flour is moistened.  Cover with a cloth and set aside for 1 hour.

Meanwhile, mix 20 grams salt with the 1/4 cup water you reserved and set aside, and let it stand.

After 1 hour, add the water and salt and set aside flour to the dough, and perform 1 set of stretch and folds, then let rest for 90 minutes, performing a set of stretch and fold every 30 minutes, for a total of 3 stretch and folds.

Let rest 4 hours, or until double in bulk.

Shape into loaves. Rest 2 hours or until double. You can also place it in the fridge for this second rise and let it rise over night.

Bake 45 min to 1 hour in 500 degree oven, in preheated dutch oven or covered saucepan.

Preheat the oven, with your dutch ovens inside, and put the prepared loaves into the hot dutch ovens to bake.

*I use unground sea salt. Letting it soak in the water starts softening it. The flour helps blend the salted water into the dough. If you use pre-ground salt you can skip this and just add the salt to the dough after the one hour autolyse. 

Go here to muddle your way through my sourdough starter adventure and learn how to make the starter I use! 

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