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Slightly Rye Loaf

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Description

This is a delicious, easy sourdough loaf. If you are new to making sourdough bread, I recommend reading this detailed step-by-step post first, Make Sourdough Bread.


Ingredients

Scale

90100 g active starter

385 g warm water

400 g High Protein Flour

100 g Rye Flour

810 g salt

15 g honey (optional)

15 g Extra Virgin Olive Oil (optional)


Instructions

  1. Mix your ingredients together and form into a rough ball.  
  2. Cover and ferment in a warm place for 10 hours (about 85 F ambient temp).
  3. Scape dough out of bowl onto a floured surface and leave it alone for 10 or 15 minutes, then fold/ knead for about 30 seconds.  Shape into a ball with all the ends gathered into a seam.  It should be well floured all over.
  4. Place dough into a floured linen napkin with the seam side up set into a bowl that is snug for dough, but has a little space for more rising.
  5. Cover the bowl with a cloth.  Let rise for another 1 1/2 hours at room temp (around 68 F).  
  6. Towards the end of the second rise, preheat your oven to 400 F with your dutch oven in it.
  7. Invert bowl onto a piece of parchment so dough now has seem side down.  Score the dough. 
  8. Place dough and parchment into dutch oven and cover.  Bake 40 minutes.
  9. Remove bread and foil from dutch oven and place directly on oven rack and bake another 20 minutes.
  10. Let cool for 1 or more hours before cutting.