Sourdough Rye Bread Loaf

A little more challenging than other recipes I have tried, this sourdough base bread has a wonderful combination of strong white flour and rye flour. The beauty of this recipe is that it is largely unattended and the preparation itself, only takes a few minutes. Be sure to have recently fed and active sourdough and you will create something really special and unique.

INGREDIENTS
100 Gr. active starter
10 Gr. Kosher salt
430 Gr. water at room temperature
512 Gr. bread flour – T55 or Manitoba flour would also work very well – If not, you can always all-purpose flour
50 Gr. Rye flour
a few tablespoons extra virgin oil

INSTRUCTIONS
In a bowl of a stand mixer, stir in the starter, salt and water. Stir with a spatula to combine.
Add the flour and mix until fully incorporated.
Let the dough rest for 30 minutes and fold the dough in itself and into the center. Turn the bowl quarter turns and continue this stretching for 8 to 10 times.
Let the dough rest and repeat the stretch and fold after 30 minutes. Repeat this exercise for a total of 4 times.
After that… cover the bowl with cling film and let the dough rest overnight… 12 to 18 hours ideally.
The following morning, the dough should have doubled in size and be filled with bubbles…
Butter a bread pan (10. 5 inch loaf). Turn the dough on a lightly floured counter and quickly shape the dough into a rectangle.
Transfer the dough seam-side down to the buttered pan and leave it alone covered for 5 – 6 hours.
The dough will rise again to the top of the bread pan indicating it is ready for the bake.

Heat oven at 200 Celsius and bake for 20 minutes. Reduce the heat at 175 Celsius and bake for another 20 minutes. An instant thermometer should read between 95-98 Celsius.

Let it cool for 30 minutes and splurge !!! The bread keeps very well and makes for the best morning toasts with just a little butter.

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