Ingredients
Scale
- 50g of active sourdough starter
- 365g of warm water
- 20g of honey
- 1 cup of whole-grain rye flour
- 400g of bread flour
- 9g kosher salt
- 3 tbsp caraway seeds
Instructions
- In a large bowl, whisk together sourdough starter, water, and honey. Add flour and salt. Use your hands to pinch everything together, until the ingredients are well incorporated. Cover this with a damp towel and let this rest for 30 minutes.
- After the dough has rested for 30 minutes, add your caraway seeds, and work them into the dough using your fingers. Then smooth the dough into a ball.
- Cover the bowl with a damp towel and let this rise overnight at room temperature or for 6-8 hours. The dough will be ready once it has doubled in size. After 30 minutes, remove the dough from the bowl and stretch and fold the dough for structure and height. Pull the edges of the dough up and over, you can pull as high as you can, taking care to not tear the dough. Then fold the stretched pieces into the middle of the dough. Continue doing this until the entire dough has been stretched. Repeat this process a total of 3 times, at 30-minute intervals.
- After the bulk rise, remove the rye sourdough from the bowl, and place it onto a lightly floured work surface. Shape the dough into a round, starting at the top of the dough. Fold the dough towards the center, then turn the dough slightly and fold the next portion of dough. Repeat until you have shaped the entire dough. Flip the dough and let it rest for 5-10 minutes. While it rests, line an 8-inch bowl with a towel, and a slight dust of flour. With floured hands, cup the dough and pull it towards you in a circular motion, to tighten the shape. Use a bench scraper to place the dough into the bowl, seam side up.
- Cover the bowl and let this rise for 30-45 minutes. The dough will be ready when it appears plump and puffy, but not quite doubled in size. While it rises, preheat the oven and Dutch oven to 400 degrees Fahrenheit.
- Place parchment paper over the dough and flip the bowl to release the dough. Sprinkle the dough with some flour, and gently rub the surface of the dough with your hands. Use a bread lame or sharp knife to score the dough. You can keep the design simple, or as intricate as you wish! Use the parchment paper to transfer the dough to a Dutch oven.
- Bake the sandwich loaf in the Dutch oven and cover, on the center rack for 20 minutes. Then remove the lid and bake for an additional 20 minutes.
- Transfer the dough to a wire rack, and cool for 1 hour before slicing.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140 kcal
- Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g