Dark Rye Flour Sourdough Bread – double batch
Sourdough bread is, as history tells us, the World’s first bread.
Ingredients include water, salt, flour and natural yeast – and not the yeast that comes out of the jar – the stuff that is all around is at all times… in the air, on the ground, on our skin… yea, there too – everywhere. It is the natural leavening agent that has been with us forever.
It is also said that man cannot live on bread alone — while that is not entirely true, I think what they meant was that we need to mix it up a bit – as in adding darker flours, like rye and whole wheat! Now that is definitely better for you.
In this recipe we do not talk about sourdough starter, levain and such like… you need to research that in advance – this is a recipe for a moderately advanced baker. Need help – email me or get Googling!
1.) Grab a bowl that will hold at least 1 kg of dough – that is 1000G – so something medium/large sized.
2.) Add 180g of your ready sourdough starter to the bowl. (It is ready when a spoonful floats in water…)
3.) Add 18g of kosher salt – great salt can effect the flavour so don’t cheap out on this critical ingredient.
4.) Add 585g of warm water (not hot water!) 35 to 45 degrees © or 110 degrees (F) is probably OK but definitely not hotter than that.
5.) Mix the water, salt and starter well. Add a tablespoon or two of blackstrap molasses for some sweetness and depth of colour. Option: Add 1-2 tablespoons of caraway seeds.
6.) Gradually add 375g of white flour, 375g of whole-wheat flour and 150g of rye flour.
You can use a mixer. I do this by hand or with a bread mixing hook.
Work/knead the dough to form a sticky ball.
Stretch and fold – To develop the gluten in the dough, it is important to stretch and fold the dough twice an hour for the first 2 hours and then once more before putting in the fridge to develop/ferment overnight.
There are many awesome YouTube tutorials on the “Stretch and Fold” so find one you like and develop your technique. Note video below!
7.) You can let this all rise overnight (6 to 12 hours) or slow it down by putting it in the fridge. Fermentation keeps moving along even when your dough is tucked away in a cool area – it changes the flavour some. For keeping the dough “feisty” I tend to keep it out in the kitchen and work around its schedule.
Rule: Higher room temperature, faster “development” and fermentation of the dough.
8.) Assuming you are doing this overnight, in the morning the dough should have doubles in size – or more. Pull out the dough and toss it onto a floured bread board or surface you are happy scattering flour on.
9.) Here is another learning moment – (find a suitable YouTube video…[example below]) This is where you work the dough a bit and pull, fold and shape into a “loaf” and drop into a floured or parchment papered loaf pan.
Do consult the internets on technique because it is extra difficult to describe in words alone.
10.) Let rise for 4 – 6 hours… even 8 hours… or overnight again… in the fridge.
12. ) Transfer the dough into the pan. Cover and “2nd rise” for 4 to 6 hours. Dress with additional caraway seed. Slash with a razor (see the video below!)
13.) Bake for 24-28 minutes at 475 degrees (F) or until delightfully brown on top. You are looking for a core temperature of at least 190 (F)
14.) If baking in a Dutch Oven, bake for the first 17-20 minutes with the cover on –
and then for another 10-15 minutes at 450 degrees — or until core TEMP of 190 (F)
Turn onto drying rack for, at least, 30 minutes or more before cutting — I know, it is tempting to try cutting it when it is right out of the oven. Don’t do it! You lose a lot of moisture by cutting the bread too soon.
Check out the video below for some valuable technique! Trust me – the more video you watch, the better you are going to be at making bread!
Sourdough bread is, as history tells us, the World’s first bread. Ingredients include water, salt, flour and natural yeast – and not the yeast that comes out of the jar – the stuff that is all around is at all times… in the air, on the ground, on our skin… yea, there too – everywhere.…