Rye Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 digital kitchen scale
- 1 Dough scraper
- 1 wooden spoon or silicone spatula
- 1 proofing basket or 1 medium bowl lined with towel
- 1 sharp knife or lame
- 1 Dutch oven with lid or 1 baking stone and 1 tray for steam
- 1 wire cooling rack
- 1 clean kitchen towel
Ingredients
- 100 gram active rye sourdough starter 100% hydration
- 300 gram water room temperature
- 200 gram rye flour whole or medium
- 200 gram bread flour
- 10 gram fine sea salt
- 10 gram honey or molasses optional, for sweetness and color
- 10 gram caraway seeds optional, traditional flavor; lightly crushed
- 1 Extra bread flour for dusting
Instructions
- In the large mixing bowl, whisk together the active rye sourdough starter and water until the starter is mostly dissolved.
- Add rye flour, bread flour, salt, and honey or molasses (if using) to the bowl and mix with a spoon or spatula until no dry flour remains and a shaggy dough forms.
- Let the dough rest, covered with a towel, for 30 minutes to hydrate the flours (autolyse).
- After resting, wet your hand and perform several stretch-and-folds in the bowl, pulling the dough up and folding it over itself 8–10 times until it feels tighter.
- If using caraway seeds, gently knead or fold them into the dough until evenly distributed.
- Cover the bowl and let the dough ferment at room temperature for 3–4 hours, performing 2–3 sets of stretch-and-folds every 45–60 minutes.
- When the dough has risen by about 50% and shows bubbles around the edges, lightly flour your work surface and turn the dough out.
- Gently shape the dough into a round or oval by folding the edges into the center, then tightening the surface by dragging it toward you on the counter.
- Generously flour the proofing basket or towel-lined bowl with rye or bread flour and place the dough seam side up inside.
- Cover and let the dough proof at room temperature for 1–2 hours, or refrigerate for 8–14 hours for a slow, cold proof.
- About 45 minutes before baking, place the Dutch oven with its lid in the oven and preheat to 250°C (480°F).
- When ready to bake, carefully remove the hot Dutch oven, gently invert the dough onto a piece of parchment or directly into the pot seam side down.
- Score the top of the loaf with a sharp knife or lame using a 1–2 cm deep slash to control expansion.
- Cover the Dutch oven with the lid and bake for 20 minutes at 250°C (480°F).
- After 20 minutes, reduce the oven temperature to 220°C (430°F), remove the lid, and bake for another 20–25 minutes until the crust is deep brown.
- Remove the bread from the Dutch oven and place it on a wire rack to cool completely for at least 2 hours before slicing.
Notes
For best results, ensure your rye starter is very active before mixing the dough, as rye ferments quickly but can collapse if overproofed; the dough will feel stickier and less elastic than wheat dough, so use wet hands and a dough scraper rather than adding extra flour, which can make the loaf dense. Adjust proofing times based on room temperature—warmer rooms shorten fermentation—watching for volume increase and bubbles rather than the clock. A longer cold proof in the refrigerator develops deeper flavor and makes scoring easier, and allowing the loaf to cool fully is crucial for the crumb to set; slicing too early will make it gummy. Store the bread wrapped in a towel or paper at room temperature, and toast slices to revive flavor and texture over the next few days.
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