Rye Sourdough Bread
Servings
1Loaf
Servings
1Loaf
Ingredients
Feed Starter night before
To make bread
Instructions
  1. To feed an inactive starter, combine starter with water and flour.
  2. Cover with plastic wrap and let sit overnight till bubbly and about double in size.
  3. Stir flours to combine in large bowl.
  4. Mix 340 g of the water with the prepared starter.
  5. Combine with flour and caraway seeds (if desired) using a wooden spoon or hands.
  6. Do not knead.
  7. Let sit for 30 minutes.
  8. Combine salt with molasses and remaining water and add to dough using hands to combine.
  9. Let rest 20-30 minutes.
  10. With lightly wet fingertips, grab a portion of the dough and stretch it upward.
  11. Fold the dough over toward the center of the bowl.
  12. Repeat on three sides (stretch and fold) and then let rest 20-30 minutes.
  13. Repeat twice more, letting dough rest 20-30 minutes each time.
  14. Place dough in greased bowl and let rise slowly 4 hours on the counter or overnight in the fridge*.
  15. Lightly dust parchment paper with flour.
  16. With wet hands, carefully remove dough to parchment paper.
  17. Gently shape ball and let rest while oven is heating.
  18. Place empty Dutch oven with lid in the oven and preheat to 445 degrees F.
  19. Score the dough and, with parchment paper as liner, move dough into Dutch oven. Cover.
  20. Bake for 30 minutes.
  21. Remove the lid and bake for a further 8-10 minutes, or until the internal temperature is at least 185 degrees.
  22. Cool on a wire rack.
Recipe Notes

*If desired to save overnight, preshape dough and let rest 20 minutes. Place on floured parchment paper in bowl Let sit on counter for 30 – 90 minutes and then place in fridge to proof overnight lightly covered with plastic wrap. The next morning, pull dough from fridge, and proceed by heating casserole in oven. Continue as directed.