Sourdough White With Rye

15
Servings
3h
Prep Time
40m
Cook Time
3h 40m
Ready In


"An artisan bread that moves along faster than most sourdough. 30% of the flour is prefermented in the starter. Rye flour is 15% of the flour mix."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (49.3 g)
  • Calories 117.3
  • Total Fat - 0.8 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 293.1 mg
  • Total Carbohydrate - 24 g
  • Dietary Fiber - 2.6 g
  • Sugars - 0.5 g
  • Protein - 4.6 g
  • Calcium - 14.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

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 flour and water and let rest covered for 20 minutes.

Step 3

Sprinkle on the salt and knead the dough for 3 to 5 minutes on a lightly floured surface with floured hands until the salt is uniformly distributed.

Step 4

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

Step 5

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

Step 6

S&F every 30 minutes for one or two more times until the dough is silky smooth.

Step 7

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 8

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 9

Preheat the oven to 425F with a steam pan (a skillet you add 1 cup hot water to).

Step 10

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 11

Bake for 15 min with steam, rotate loaf, remove steam pan, and bake for 20 more minutes without steam until 205 F internally.

Tips & Variations


No special items needed.

Tags : Breads

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