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Description
Ingredients
Scale
- 400 g bread flour (or all-purpose flour, plus more for dusting)
- 55 g rye flour
- 10 g fine sea salt
- 345 g filtered water (luke-warm up to 85˚F)
- 100 g active sourdough starter
- Rice flour (optional for dusting the bread basket)
Instructions
- Feed your sourdough starter one or two times prior to baking your sourdough bread, depending on its health. For a single loaf, measure 50g of starter, 50g of all-purpose flour, and 50g of lukewarm water, mixing them together. Cover with a loosely fitting lid and allow it to rise at room temperature until it has more than doubled in size, approximately 4 to 6 hours.
- Prepare the Dough: In a large mixing bowl, combine the bread flour, rye flour, and salt using a whisk. Incorporate the water and sourdough starter, stirring with a wooden spoon, then use your hands to mix thoroughly, pinching the dough to ensure it is well combined. Expect a sticky dough. Scrape down the sides of the bowl and cover it with a clean kitchen towel.
- Bulk Fermentation: Allow the dough to rise for at least 4 hours, performing a round of “stretch and fold” every hour. With wet hands to avoid sticking, gently lift one side of the dough and stretch it upwards (being careful not to tear it), then fold it over itself. Rotate the bowl a quarter turn and repeat the stretching and folding about three more times or until the dough resists pulling. Keep the bowl covered with a towel between each round. After 4 hours, perform the stretch and fold for the final time to tighten the dough.
- Shape the Loaf: Transfer the dough onto a lightly floured surface (divide it in half if you are making two loaves). With floured hands, gently stretch the dough and shape it to fit your banneton (bread basket) and pot.
- Bench Rest: Place the dough seam-side down, cover it with a towel, and let it rest for 20 minutes.
- Tighten the Dough: If the dough loses shape during the bench rest, gently reshape it to tighten the loaf. With floured hands, cup the dough’s sides and tuck them underneath, pulling the dough towards you in a circular motion to firm up the shape.
- Cold Fermentation: Place the dough seam-side up in your floured banneton. Cover it with a tea towel and refrigerate for a minimum of 8 hours or up to 48 hours.
- Preheat the Oven: At least 30 minutes before baking, position the Dutch oven or combo cooker in your oven (if using, place your pizza stone on the bottom rack) and preheat to 500°F.
- Score the Bread: Carefully turn the bread out onto a parchment-lined combo cooker or a sheet of parchment paper or bread sling if using a Dutch Oven. Using the bread lame, score the bread starting at the base on one side, maintaining a 45-degree angle and creating a 1/3 to 1/2 inch deep crescent shape, cutting around the top of the bread from one side to the other. If using a Dutch Oven, utilize the parchment to transfer the dough into the pot.
- Bake: Wearing oven mitts, cover the dough with the hot lid and place it in the oven. Immediately reduce the heat to 450°F and bake for 20 minutes with the lid on. Remove the lid and continue baking for an additional 20 to 25 minutes uncovered, or until it reaches your desired color.
Notes
TECHNIQUE TIP: Master shaping and scoring to ensure your bread looks stunning every time.
STORAGE: This bread freezes well, making it easy to prepare in advance and enjoy later.
SUBSTITUTION: Use whole wheat flour or bread flour in place of rye flour for a different texture.
- Prep Time: 20 minutes
- Resting Time: 16 hours 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
