Baking · Breads & Pastry
Country Rye Sourdough
A moist, slightly tangy dark rye loaf with a crackly crust — a two-day starter method explained simply.
Recipe by Tessa LevineVegetarianVegan
- Prep
- 60min
- Cook
- 45min
- Total
- 105min
Ingredients
Servings
12
- 100 g active rye sourdough starter (100% hydration)
- 400 g dark rye flour
- 200 g strong white bread flour
- 480 g lukewarm water
- 12 g fine sea salt
- extra rye flour, for the proving basket
Default serving size: 12. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1The evening before baking, mix the starter, both flours, water and salt in a bowl until no dry spots remain. Cover and rest at room temperature for 30 minutes.
- 2Perform four sets of stretch-and-folds at 30-minute intervals, until the dough feels strong and stretchy.
- 3Bulk-ferment at room temperature for 3–4 hours until the dough is puffy and about 50% risen, then shape into a tight round.
- 4Dust a proving basket generously with rye flour, place the dough seam-side up, and refrigerate overnight (12–16 hours).
- 5The next morning, heat the oven to its hottest setting with a heavy lidded pot inside for 45 minutes.
- 6Turn the dough onto parchment, score the top, lower into the pot, cover, and bake 25 minutes covered then 20 minutes uncovered until the crust is deep and the loaf sounds hollow.
Tagged
#bread#weekend#sourdough