Ingredients
Scale
- 500g rye flour
- 10g salt
- 250g rye sourdough starter
- 360ml water
Instructions
- Make the dough: Ensure that your sourdough has been fed the night before, so that it is active and bubbling the next day. Add the rye flour to a clean mixing bowl, and toss the salt into the flour. Add some water and sourdough starter to the flour. Combine these ingredients to create a dough. The dough may feel like a heavy paste. But don’t worry; this is exactly what you’re looking for when working with rye flour.
- Transfer the dough onto a clean work surface. Then stretch and fold the rye dough, so that the rye flour is thoroughly incorporated in the dough. There is very little gluten in rye flour, so you won’t have to knead the dough as much as you would in regular sourdough recipes.
- Shape the dough into a ball. Replace the dough into the mixing bowl, (greased with a little olive oil). Cover the bowl with cling film wrap, and let the dough proof for 1 to 2 hours at room temperature.
- Then transfer the dough to a lightly floured work surface, and reshape the dough into a round shape.
- Roughly knead the dough, then place the dough into a proofing basket dusted with flour. Preheat your oven to 450 degrees F, and place a Dutch oven in the oven. The Dutch oven will help trap moisture, and create a crisp crust.
- Place the dough into the Dutch oven, and place this into the preheated oven. Bake for 20 minutes. Then remove the lid of the Dutch oven and bake for 25 minutes at 430 degrees F.
- Remove the loaf from the oven, and place on to a cooling rack, wait for an hour before cutting into the bread.
- Cook Time: 45 mins
- Category: bread
