Traditional Dark Rye Sourdough
A robust and earthy rye bread made with a fermented starter for depth of flavor and a dense, moist crumb.
Story
This recipe relies on a pre-ferment, or 'rye sour,' to give the bread its characteristic tang and help break down the dense rye flour. Patience is key during the long fermentation process.
Ingredients
Active sourdough starter or rye sour
66g
Coarse whole rye flour
40g
Cool water
26g
Bread flour
300g
Salt
8g
Warm water
180ml
Instructions
1
Prepare the Rye Pre-ferment
In a mixing bowl, combine the 66g of active sourdough starter, 40g of coarse whole rye flour, and 26g of cool water. Stir vigorously until the mixture forms a thick, uniform paste without any dry lumps.
2
Ferment at Room Temperature
Cover the bowl with a damp cloth or lid and let it sit at room temperature for 4 to 5 hours. The mixture should become bubbly and expand slightly in volume.
3
Cold Retard the Starter
Once the starter is active and bubbly, place the bowl in the refrigerator to ferment overnight. This slow fermentation develops a complex, sour flavor. Remove it from the fridge about an hour before you plan to mix the final dough to bring it to room temperature.
4
Mix the Final Dough
In a large bowl, combine the chilled rye starter with 300g of bread flour, 8g of salt, and 180ml of warm water. Mix by hand or with a wooden spoon until all the flour is hydrated and the dough comes together.
5
Knead and Proof
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth. Place the dough in a greased bowl, cover, and let it rise until doubled in size, approximately 1 to 2 hours.
6
Bake the Bread
Preheat your oven to 220°C (425°F). Shape the dough into a round or oval loaf and place it on a baking sheet. Bake for 30 to 40 minutes until the crust is dark and firm, and the loaf sounds hollow when tapped on the bottom. Cool completely on a wire rack before slicing.
