Sourdough Deli Rye Recipe

Ingredients

260 grams sourdough starter (equal weights all purpose flour and water)
138 grams water
20 grams molasses (not blackstrap)
10 grams oil (like canola)

125 grams bread flour (unbleached)
133 grams rye flour (I use medium rye)
7 grams salt
1 tablespoon caraway seeds (optional)

Nutritional

Serving Size: 1 (46.6 g)
Calories 121.7
Total Fat - 1.6 g
Saturated Fat - 0.3 g
Cholesterol - 0 mg
Sodium - 276.7 mg
Total Carbohydrate - 23.4 g
Dietary Fiber - 2.4 g
Sugars - 0.8 g
Protein - 4.5 g
Calcium - 17.9 mg
Iron - 1.4 mg
Vitamin C - 0.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

The day before or early in the morning, refresh your sourdough starter with equal weights of flour and water. Let double in volume and use or refrigerate.

Step 2

Mix the starter with the water oil and molasses. Add the dry ingredients, mix well and let rest covered for 20 minutes.

Step 3

Stretch and fold the dough by stretching the dough on an oiled counter with oiled hands into a rectangle and folding letter-style top down, bottom up and then stretch and fold the sides in to form a rough cubic package.

Step 4

Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume.

Step 5

S&F every 20 minutes for one or two more times until the dough is silky smooth.

Step 6

When nearly doubled in size (about 2 hours), tip the dough onto a very lightly floured counter and gently form into ball or torpedo shapes.

Step 7

Place in floured or oiled bowl or a proofing basket (seam side up). Cover with oiled plastic and proof at room temperature about 45 to 60 minutes to bake or refrigerate overnight for baking the next morning.

Step 8

Preheat the oven to 400 F with a steam pan (a skillet you add 1 cup hot water to).

Step 9

When the dough is 1 1/2 times the original volume (a refrigerated loaf should be ready to bake even cold), turn out the loaf (seam down) onto parchment paper (not oiled) and score with a sharp knife or razor blade.