This 62% rye sourdough bread is hearty and healthy. With a perfect blend of rye and white flour it’s very soft and fluffy with the perfect golden crust. Ideal balance of heartiness and lightness in every bite.
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Tools needed:
- Digital Food Scale
- or Measuring Cups and Measuring Spoons
- Large Mixing Bowl
- Proofing Basket
- Parchment Paper
- Razor Blade
- 5.5 qt Cast iron dutch oven
- Oven Mitts
- Cutting Board
- Sharp Knife
Ingredients:
- 320 grams rye flour
- 200 grams white bread flour
- 385 grams water
- 100 grams active sourdough starter
- 12 grams salt
- 50 grams honey
Why you will love this bread recipe:
- Effortless Preparation: No-knead simplicity allows even beginners to enjoy the process of baking sourdough without the need for intricate techniques.
- Flavor: The extended fermentation process develops a tangy taste that enhances the overall flavor profile of the bread. Rye flour brings a depth to the breads flavor.
- Artisanal Texture: Achieve a crispy crust and airy interior reminiscent of artisanal sourdough loaves found in bakeries.
- Minimal Ingredients: With just a handful of basic ingredients, this recipe focuses on simplicity while delivering impressive results.
- Beginner-Friendly: A perfect introduction to sourdough baking, this recipe provides a satisfying homemade bread experience with minimal hassle. As long as you have a mature and active starter, this recipe will be perfect for you.
Baking Instructions:
Feed the Sourdough Starter:
- Feed your starter (1 cup flour, 1/2 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling). Watch how I feed my sourdough starter HERE!
Mixing the Dough:
- Measure all of your ingredients water, salt, sourdough starter, and rye flour and bread flour.
- Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.
Form the Dough:
- With slightly wet hands, massage the dough so everything is mixed together and hydrated. Form into a ball.
- Cover with plastic and leave on counter overnight for bulk fermentation.
Shaping and Final Proof:
- Shape the dough and place it in a proofing basket. Allow it to undergo the final proof until it has visibly increased in size.
- Place the dough out on a floured counter and gently form into a ball. (see pics)
- Dust with white flour along with rice flour.
- Dust the proofing basket with rice flour and place the dough ball into the proofing basket.
- Let it proof on top of your oven for about 1-2 hours. Or you can also let it proof in the fridge from 4-8 hours, depending on when you need to bake it.
Preheat and Bake:
- Preheat your oven with a Dutch oven inside to 450°F (232°C).
- Transfer the proofed dough onto a parchment paper, score the top, and bake for 30 minutes with the lid on and about 15 mins with the lid off or until the crust is golden.
- The result will be a beautifully golden crust that encases the rich, moist crumb within.
Cooling:
- Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.
Sample Bakers Schedule:
Option 1:
8 AM: Feed your starter in the morning.
7 PM: Mix all ingredients for bread and mix into shaggy ball
7:30 PM: Form into a ball, cover with plastic, and let it bulk ferment overnight.
6 AM: Shape and proof.
10 AM: Preheat oven with your Dutch Oven for 450 degrees Fahrenheit
10:30 AM: Bake
*You can always stick the dough in the proofing basket into the fridge or even freezer for about 15 mins after proofing and right before scoring. It will be easier to flip and score.
Option 2 with fridge proofing:
8 PM: Feed your starter
8 AM: Mix all ingredients for bread and mix into shaggy ball
8:30 AM: Form into a ball, cover with plastic, and let it bulk ferment all day.
7 PM: Shape
7: 15 PM: Cover with plastic and place into the fridge in the proofing basket for overnight.
8 AM: Score and Bake
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If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
62% Rye Sourdough Bread
This 62% rye sourdough bread is hearty and healthy. With a perfect blend of rye and white flour it's very soft and fluffy with the perfect golden crust. Ideal balance of heartiness and lightness in every bite.
Ingredients
- 320 grams rye flour
- 200 grams white bread flour
- 385 grams water
- 100 grams active sourdough starter
- 12 grams salt
- 50 grams honey
Instructions
Feed the Sourdough Starter:
- Feed your starter (1 cup flour, 1/2 cup water and 50 grams of starter OR the rest of your starter you had in the fridge) and wait for it to triple (rise and start falling). Watch how I feed my sourdough starter HERE!
Mixing the Dough:
- Measure all of your ingredients water, salt, sourdough starter, and rye flour and bread flour.
- Mix all of the ingredients together with a wooden spoon, making a shaggy ball of dough. Make sure all of the flour is hydrated and no dry spots left.
Form the Dough:
- With slightly wet hands, massage the dough so everything is mixed together and hydrated. Form into a ball.
- Cover with plastic and leave on counter overnight for bulk fermentation.
Shaping and Final Proof:
- Shape the dough and place it in a proofing basket. Allow it to undergo the final proof until it has visibly increased in size.
- Place the dough out on a floured counter and gently form into a ball. (see pics)
- Dust with white flour along with rice flour.
- Dust the proofing basket with rice flour and place the dough ball into the proofing basket.
- Let it proof on top of your oven for about 1-2 hours. Or you can also let it proof in the fridge from 4-8 hours, depending on when you need to bake it.
Preheat and Bake:
- Preheat your oven with a Dutch oven inside to 450°F (232°C).
- Transfer the proofed dough onto a parchment paper, score the top, and bake for 30 minutes with the lid on and about 15 mins with the lid off or until the crust is golden.
- The result will be a beautifully golden crust that encases the rich, moist crumb within.
Cooling:
- Allow the bread to cool on a wire rack before slicing. This step is crucial to let the interior finish setting. If you cut in too early it will be gummy and sticky.
Notes
*You can always stick the dough in the proofing basket into the fridge or even freezer for about 15 mins after proofing and right before scoring. It will be easier to flip and score.
