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Artisan Sourdough Rye Bread

Rustic Artisan Simple Sourdough Rye Bread - For Beginners

Rustic Artisan Style Rye Bread Recipe for Beginners. This loaf is loaded with tons of flavor. It's earthy, slightly sweet, sour just like store bought bread.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 hours
Total Time 16 hours
Course Bread, Breakfast, Brunch, Dinner
Cuisine French
Servings 5 Servings

Equipment

  • Cast Iron Dutch Oven
  • Round or Oval Banneton
  • Bowl for mixing
  • Bread Scrapper
  • Blade for Scoring

Ingredients
  

  • 100 g Levain
  • 200 g Water
  • 150 g All Purpose Flour
  • 110 g Rye Bread Flour
  • 6 g Salt
  • 10 g Maple Syrup

Instructions
 

The Dough & Bulk Fermentation

  • Make sure to wash your hands before you start the process
  • 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, so if needed use your hands to mix. Trick is to slightly wet your hands. Mix for about 1-2 mins
  • Cover the bowl with a clean cloth and let the dough rest for 1 hour. This step is called autolysis
  • 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.
  • Transfer the dough to a clean bowl that is slightly greased. Cover with a clean cloth.
  • Rest for 30 mins and do a coil fold. Remember the dough will be sticky, so do your best you can with the folds.
  • Repeat the above step 3 more times. Total amount of time for bulk fermentation is 4 hrs.
  • After the final fold, rest the dough for 30 mins more

Pre-Shaping

  • Generously flour your work surface and place the dough
  • 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
  • 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
  • Next, 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
  • Cover the dough and rest for another half hour

Final Shaping

  • 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
  • Next, generously flour your work surface again, slightly wet your hands. Take the rested dough and stretch it again from all 4 corners
  • Gently tuck the dough in, starting from the top until you reach the bottom. This will look like a log
  • Take the bottom edge of the log and roll into a round again
  • 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 using the scrapper
  • Cover the bowl with a lid and place in the fridge for 16-24 hrs. or overnight fermentation

Baking

  • 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.
  • Remove the dough from the fridge, place it on a floured baking sheet.
  • Score it using a blade or sharp kitchen knife. This will help the dough to release any air and helps it to rise
  • 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
  • Place it back into the oven and cook for 20 mins
  • 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.
  • The bread will look browned and dark. Remove from the cast iron and let it rest for 20 mins to cool down.
  • Slice and Enjoy! (You can store the slices in a zip lock bag and place in the fridge for up to a week)
    Sourdough Rye Bread Slices

Notes

  • 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.
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