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Sourdough Rye Loaf
Desi

Sourdough Rye Loaf

A hearty sourdough rye loaf with a stickier, less elastic dough than an all-bread-flour loaf -- extra folds do the work here, not extra flour.
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Prep Time 30 minutes
Cook Time 45 minutes
Cold Ferment Time 12 hours
Total Time 13 hours 15 minutes
Servings: 1 loaf (about 12 slices)
Course: Bread
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 350 g (2.75 cups) bread flour
  • 175 g (1.5 cups) dark rye flour
  • 375 g (1.5 cups plus 1 Tbsp) water, lukewarm
  • 120 g (generous 1/2 cup) active sourdough starter
  • 11 g (about 2 tsp) fine sea salt
  • 1 Tbsp caraway seeds, optional

Equipment

  • Kitchen scale
  • Banneton or bowl lined with a floured towel
  • Dutch oven
  • Bread lame or sharp knife

Method
 

  1. Whisk the water and active starter together, then mix in the bread flour, rye flour, and caraway seeds until no dry flour remains.
  2. Rest 30 minutes, then mix in the salt.
  3. Bulk ferment 4-5 hours at room temperature, with 2-3 stretch and folds in the first 2 hours.
  4. Shape into a round loaf and place seam-side up in a floured banneton.
  5. Cover and refrigerate overnight, 8-14 hours.
  6. Preheat the oven and a Dutch oven to 475°F (245°C) for at least 45 minutes.
  7. Turn out the cold dough, score the top, and bake covered 20 minutes.
  8. Uncover and bake 20-25 minutes more, until deeply browned.
  9. Cool completely on a wire rack, at least 1 hour, before slicing.

Notes

Rye dough feels stickier and less elastic than an all-bread-flour dough - that's expected, not a mistake. Don't add extra flour to compensate; extra stretch and folds help more than extra flour.