Sourdough Rye Bread

 

400 grams bread flour

100 grams rye flour

340-350 grams warm filtered water 

10 grams salt

100 grams active sourdough starter

Mix and cover.  Let it rest for 1 hour. Dough will be sticky.  Do not add extra flour.  

After an hour

Stretch and fold the sourdough without ripping the dough.  Fold it over to the middle of bowl.  Repeat this process on all sides  Cover and let rest for 45 minutes. 

Do three sets of stretch and folds.

After the last stretch and fold, cover and let rest for another 45 minutes.  

Do not dust any flour on the countertop or on silicone mat. Fold over each side and roll into a ball.  Tuck in sides. Dust with rice flour. Put in a parchment lined bowl or banneton and cover tightly.  Put in fridge.  The unbaked loaf can proof in the fridge for a week.

Place Dutch oven into the oven with lid closed and preheat the oven to 500 degrees

While oven is heating, take the loaf out of the fridge and gently flip the dough onto parchment paper. 

Score the bread so it controls where you want the bread to expand. 

Take out dutch oven and carefully place the dough and parchment paper in it.  Close lid.

Lower temp to 475 

Bake 30 minutes at 475 degrees.

After 30 minutes remove the lid from the Dutch oven for an additional 3-10 minutes till the preferred toasted color. 

Let cool on rack. 

This rye bread was delicious.  I tweaked the ingredients from my sourdough bread recipe to add the rye and it turned out great. The dough was a little more wet at first, but it worked out after the stretch and folds.  Rye absorbs more liquid in the dough.

 I ate it all week toasted with Sun Butter and my homemade strawberry jam on it.  So good! :)