Sourdoughstarterandsourdoughryebread Recipes

SOURDOUGH RYE BREAD

Steps:

• Make The Dough. Whisk the starter, water, and honey together in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
• Add Caraway. After the 30 minute rest, add the caraway seeds and work in the seeds with your fingers. Then work into a smooth ball.
• Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 6 to 8 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size. Optional: Stretch and fold the dough. About 30 minutes into the bulk rise, stretch and fold the dough for added structure and height. Begin by pulling up on the edge of the dough as high as you can stretch it without tearing and fold it in the middle of the dough. Continue doing this around the outside of the dough until you have completed one complete circle. Repeat this technique 2 to 3 times, space about 45 minutes apart.
• Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.
• Second Rise. Cover the bowl and let rest for 30 minutes to 45 minutes.. The dough is ready when it looks puffy, and has risen slightly but has not yet doubled in size. Nearing the end of the rise, preheat the oven to 400oF.
• Score. Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using a bread lame, or the tip of sharp knife score the dough. I keep it simple and do 4 cuts, but you can get creative! Use the parchment paper transfer the dough to your dutch oven.
• Bake. Bake the dough on the center rack, in a preheated 400oF oven, for 20 minutes, covered. Remove the lid and continue to bake for 20-30 minutes. Optional: Remove from oven, and remove the loaf from the pot and bake the crust for an additional 10 minutes to crisp the crust. (My crust is always dark at this point, so I skip this step). Transfer to a wire rack. Cool for 1 hour before slicing.

TOP 10 SOURDOUGH BREAD RECIPES, PLUS RYE SOURDOUGH

Steps:

• Before beginning, it will be helpful to watch these SHORT VIDEOS to see me make this bread so you see that the dough will be stickier than normal, but it will come together - you just have to trust!
• Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
• Autolyse: let dough sit for one hour, covered and undisturbed.
• Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
• After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
• Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
• At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
• Then shape your dough, using this method as a guide.
• Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not quite double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
• Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
• Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
• Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
• Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

SOURDOUGH STARTER AND SOURDOUGH RYE BREAD

Steps:

• Make the starter:.
• Put the flour into a large bowl and stir in yeast. Make a well, pour in the water and mix.
• Cover tightly and leave at room temperature for 2 days. Or you could leave the starter in the refrigerator for up to 1 week.
• Make the sponge:.
• Put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. Cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
• Make the bread:.
• Put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
• Turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. Leave in a warm place to rise for about 2 hours, until doubled in size.
• Lightly sprinkle 2 baking sheets with cornmeal. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 3-4 minutes, until smooth and elastic. Halve the dough and form each half into a round. Score the tops with a sharp knife.
• Place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
• Place loaves in a 425*F. oven. Fill a roasting pan with boiling water and place at the bottom of the oven. Bake the loaves for about 35 minutes, until they are lightly browned. Tap the bottoms to see if the loaves are cooked; they should sound hollow. Leave to cool on wire racks. Enjoy!