Sourdough Deli Rye
Recipe: #20478
August 06, 2015
Categories: Breads, Jewish, Brunch, Christmas, Sunday Dinner, Thanksgiving, Oven Bake Non-Dairy, Vegetarian, Quick Breads, Water, Flour, more
"I love a good rye bread. If you have a sourdough starter, it's a simple recipe and the bread makes terrific sandwiches. ...and it doesn't have to be pretty."
Ingredients
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.
Step 10
Bake for 15 min with steam, rotate loaf and remove steam pan.
Step 11
Bake for 25 more minutes without steam until 205 F internally.
Tips
No special items needed.