Rye Sourdough Bread
Craft the perfect loaf with this deeply flavorful Rye Sourdough Bread recipe, ideal for artisanal bread enthusiasts. Featuring a harmonious mix of rye and all-purpose flour, a bubbly rye sourdough starter, and a long fermentation process, this bread boasts robust, earthy notes and a tangy complexity that only sourdough can provide. Its chewy crumb and crispy, caramelized crust make for a satisfying centerpiece at any meal. The slow overnight proofing and careful scoring ensure professional quality right from your kitchen. Perfect for pairing with rich spreads, soups, or sandwiches, this rustic loaf is as rewarding to bake as it is to taste. Keywords: Rye Sourdough Bread, artisanal, tangy, sourdough starter, homemade bread, crusty loaf.
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Recipe Information
Ingredients
- 450 grams Rye flour
- 50 grams All-purpose flour
- 350 grams Water
- 100 grams Rye sourdough starter (fed and bubbly)
- 10 grams Salt
Instructions
1. In a large bowl, combine 450 grams of rye flour, 50 grams of all-purpose flour, and 350 grams of water. Mix until incorporated and let sit for 30 minutes to autolyse.
2. Add 100 grams of active rye sourdough starter to the flour and water mixture. Mix until the starter is fully combined.
3. Add 10 grams of salt to the dough and knead if possible or fold until the salt is well integrated.
4. Cover the bowl with a damp cloth and allow the dough to rest at room temperature for 30 minutes.
5. After the initial rest, perform a series of stretch and folds in the bowl: lightly lift one side of the dough and fold it over the rest of the dough. Rotate the bowl a quarter turn and repeat for all four sides. Do this every 30 minutes for a total of 4 times.
6. After the final fold, let the dough ferment at room temperature for about 2 to 4 hours, or until it has visibly risen and shows air bubbles.
7. Once bulk fermentation is complete, gently shape the dough into a round or oblong loaf by folding the edges under and creating surface tension.
8. Transfer the shaped dough to a well-floured proofing basket or bowl, seam side up. Cover and refrigerate overnight, around 8 to 12 hours for the final proof.
9. Preheat your oven to 230°C (450°F) along with a Dutch oven inside for at least 30 minutes.
10. Carefully transfer the risen dough onto a piece of parchment paper. Use a sharp knife or lame to score the top of the dough.
11. Carefully place the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
12. After 20 minutes, remove the lid and continue baking for another 20-25 minutes until the crust is dark brown and crisp.
13. Remove the bread from the oven and place it on a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 417.2 g | 152% | |
| Dietary Fiber | 74.3 g | 265% | |
| Total Sugars | 4.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2499 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
