With the holidays around the corner it means lots of parties to attend! With a lot of parties to attend, that means a bunch of excuses to bake bread! To kick off this bread baking spree I decided to go with a simple rye sourdough.
Schedule: I based this loaf off of my sourdough schedule.
Since this is a 100% naturally leavened bread, I created a levain with my sourdough starter that was last fed 12 hours prior. This levain provides enough for 2 loaves of bread.
30 minutes before mixing the salt into the dough, I performed an autolyse by mixing the water, levain and flour together.
Started at 8:20am with the following ingredients. Mix everything together and loosely cover and let it ferment for about 8 hours.
- 22g unfed sourdough starter (last feeding was 12 hours prior)
- 108g filtered water @ 85-90’F
- 108g bread flour
- 800g bread flour
- 90g dark rye flour
- 680g filtered water @ 90-95’F
- 216g levain
- 22g sea salt
After mixing the dough, I performed 3 stretch and folds within the first 3 hours. The dough fermented at room temperature (around 68’F) overnight. After the overnight fermentation I divided the dough and shaped them before proofing in bannetons for about 2 hours. The smaller loaf was fully proofed 20 minutes before the larger loaf was ready, so I staggered their baking.
I baked the loaves in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 16 minutes.
As I’ve said before, this sourdough culture works extremely well. There are absolutely no issues getting it to ferment and the oven rise is amazing. The smell is very nice with a slight sour twang and the taste has just the right amount of tartness.
My Baking Notes
- Ambient Temperature @ levain start: 69’F
- Levain start: 8:20am
- Ambient Temperature @ autolyse: 70’F
- Started autolyse @ 6:00pm
- Water temp: 94’F
- Dough was 86’F at autolyse
- Mixed @ 6:30pm
- Dough was 81’F after mixing
- 3 stretch and folds in first 3 hours
- Started proof @ 6:00am
- Preheated oven @ 7:30am
- Small loaf into oven @ 8:15am
- Large loaf into oven @ 8:25am