Sourdough White With Rye
Recipe: #20181
July 16, 2015
Categories: Breads, 5 Ingredients Or Less, Sunday Dinner, Oven Bake Kosher, No Eggs, Vegetarian, Flour, more
"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."
Ingredients
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 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 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
No special items needed.