Rye Sourdough Boule

This is a lower hydration bread and thicker (less airy), making it easier to manage and better for some uses. The recipe also makes only one loaf, so it works well for smaller families or one meal.

Ingredients

  • 100g rye flour
  • 400g white flour 
  • 150g starter at 100% hydration
  • 285g water
  • 8g salt

Process

Mix dry ingredients.

Add starter and water. Mix enough to fully incorporate all ingredients. Allow to sit 30 minutes to autolyse.

Knead gently around in a circle for 30 seconds.

Leave dough in fridge overnight 12-14 hours.

Tip dough onto lightly floured counter and do 3 stretch and folds and then shape into rough boule. Allow to rest 10 minutes.

Finish shaping into a boule, creating as much tension as you can and place in floured banneton or tea-towel lined bowl.

Proof in warm location for 1/5 to 2 hours.

Preheat oven and dutch oven or baking stone to 500*

Remove boule from banneton and score from side to side.

Place in dutch oven (on top of either cornmeal or cornmeal plus parchment paper) with lid on or on baking stone. If using baking stone add a tray of ice cubes in a tray underneath. Reduce temp to 475*.

If using a dutch oven, remove lid from dutch oven after 20 minutes. Lower temperature to 450* (dutch oven or baking stone).

Allow to cook another 20 minutes and then begin to watch for when it looks nicely dark. Internal temp should be about 208* when finished.

Remove and allow to cool before slicing.

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