Make This Simple Artisan Sourdough Rye Bread – For Beginners

I call this a simple sourdough rye bread because it follows the same steps as a regular sourdough bread but we replace some of the regular flour with Rye flour. The dough is easy to handle and does not need too much work. The final loaf is loaded with tons of flavor. It’s earthy, slightly sweet, sour and resembles a store bought Artisan bread.

One thing to consider when making Rye Bread is to Use a starter which is strong and passes the float test especially if you are using a starter which is sitting in the fridge for a while.

Sourdough Beginner and don’t have a starter yet?

Read this blog to make your sourdough starter. It has a lot of good points that we usually overlook. I used it to create my first successful starter and never looked back.

Starter:

For the starter, start by taking equal parts of starter, water and flour (35g each). Mix everything and set aside for 6-7 hours until it triples in size. Do a float test, if the starter is not floating, refeed it again with the same measurements and repeat until it passes the float test. Refer to this link to check out the starter consistency.

Sourdough Making Must Reads:

• Always Wash your hands before starting any of the steps. It’s important to use clean utensils and hands.
• Use spring water or purified water for the dough.
• If you want to bake on a Sunday, take your starter on Friday and Feed it in the morning once and once in the evening.
• Always make sure to do the starter float test. Take a glass full of water and drop a teaspoon of the sourdough starter. If the starter floats its ready to bake, if not re-feed it.
• If you are using a oval banneton basket, you will aim to shape it into an oval. If using a round banneton, shape it into a round.

Ingredients:

• 100g Levain – strong starter which passes the float test
• 200 g Water – use purified or spring water (Yes, the water makes a difference)
• 150g All Purpose Flour
• 110g Rye Flour
• 6g Salt
• 10g Maple Syrup or 1 Table Spoon (You can add upto 2 Tbsps. if you wish for a sweeter loaf)

Rye Bread Steps:

Bulk Fermentation:

1. Make sure to wash your hands
2. Take a clean bowl. Add the levain, water and flour. Take a spatula and mix to form a rough shaggy dough. It will be very sticky, if needed use your hands to mix. Trick is to slightly wet your hands. Mix for about 1-2 mins
3. Cover the bowl with a clean cloth and let the dough rest for 1 hour. This step is called autolysis.
4. Next, add maple syrup and salt. Use your hands to mix the dough to incorporate the salt and maple syrup. Start from one corner and move in a circular motion by stretching the dough and pulling it into the center. Repeat this for 2-3 mins.
5. Transfer the dough to a clean bowl that is slightly greased. Cover with a clean cloth.
6. Rest for 30 mins and do a coil fold. Remember the dough will be sticky, so do your best you can with the folds. Here is a simple video on how to do a Coil folds
7. Repeat the above step 3 more times. Total amount of time for bulk fermentation is 4 hrs.
8. After the final fold, rest the dough for 30 mins more

Pre-shaping:

1. Generously flour your work surface and place the dough
2. Wet your hands, and stretch the dough from four corners into a square. Don’t have to be a long stretch, do as much as you can based on how easily you can handle the dough
3. Take the top two corners of the dough and fold it in. Repeat it until you reach the bottom. The dough will look like a log
4. Next, take the bottom part and tuck it in and roll into a round. Take a scraper and turn the dough into a round by cupping it using your left hand and scraper on the right and turn it in a circular motion.
5. Cover the dough and rest for another half hour.

Final Shaping

Note: If you are using a oval banneton basket, you will aim to shape it into an oval. If using a round banneton, shape it into a round.

1. Take a round or oval banneton, generously flour the base of it. If you do not have a banneton, do not worry. Take a round bowl, place a clean cloth and generously flour the insides of the cloth and keep aside
2. Next, generously flour your work surface again, slightly wet your hands. Take the rested dough and stretch it again from all 4 corners
3. Gently tuck the dough in, starting from the top until you reach the bottom. This will look like a log
4. Take the bottom edge of the log and roll into a round again
5. Take a scraper and turn the dough into a round by cupping it with your left hand and the scraper on the right and turn it in a circular motion
6. Cover the bowl with a lid and place in the fridge for 12-24 hrs. or overnight fermentation

Baking:

1. 1 hr. before you are ready to bake. Set the oven temperature to 525 deg. Place the cast iron in the oven for 1 hr.
2. Remove the dough from the fridge, place it on a floured baking sheet.
3. Score it using a blade or sharp kitchen knife. This will help the dough to release the air and helps it to rise
4. Take the cast iron out of the oven, make sure your are wearing gloves to protect your hands. Place the baking sheet with the dough into the cast iron. Cover with the lid
5. Place it back in the oven and cook for 20 mins.
6. After 20 mins, remove the lid. Place it back into the oven. Reduce the temperature of the oven to 450 deg and cook for another 20 mins.
7. Remove from the cast iron, let it rest for 20 mins.
8. Slice and Enjoy! (You can store the slices in a zip lock bag and place in the fridge for up to a week)