25% Rye Sourdough
"A family favorite made sometimes with commercial yeast, sometimes with wild yeast (sourdough), and sometimes both. This recipe is a straight sourdough recipe."
- Serving Size: 1 (102.3 g)
- Calories 256.8
- Total Fat - 3.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 544 mg
- Total Carbohydrate - 50.1 g
- Dietary Fiber - 5.5 g
- Sugars - 5.8 g
- Protein - 8.5 g
- Calcium - 25.9 mg
- Iron - 2.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
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.
Mix the starter with the water oil. Add the dry ingredients except for salt, mix well and let rest covered for 20 minutes.
Knead the dough while adding the salt until the salt is well distributed, about 5 minutes. Cover and rest for 20 minutes.
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.
Place in an oiled, straight-sided container covered. Clear containers work best to judge when the dough has doubled in volume.
S&F every 20 minutes for one or two more times until the dough is silky smooth.
When nearly doubled in size (about 2 hours), tip the dough onto a very lightly floured counter and divide into 2 loaves. Gently form into ball or torpedo shapes.
Place in floured or oiled bowl or a floured proofing basket (seam side up). Cover with oiled plastic and proof at room temperature about 45 to 60 minutes.
Preheat the oven to 375 F with a steam pan (a skillet you heat in the oven) located on the bottom rack of the oven.
When the dough is 1 1/2 times the original volume, turn out the loaf (seam down) onto parchment paper (not oiled) and score the top of the loaves with a sharp knife or razor blade.
Carefully pour 1 cup of hot water into the steam pan and place the loaves and parchment paper on a baking sheet or a pizza stone in the middle of the oven.
Bake for 15 min with steam, rotate loaf and remove steam pan.
Bake for 25 more minutes without steam until 205 F internally.
Cool on a rack and slice when cool.
No special items needed.