Rye Bread

Rye sourdough loaf with a long, slow rise – the schedule below works nicely if you start after work. Tip: the starter planner in the Ernterei app reminds you when to refresh your starter and when each step is due.

Ingredients

• 70 gwhole rye flour
• 70 gwater
• 70 gsourdough starter
• 460 grye flour (type 997)
• 320 gwater (38°C / 100°F)
• 12 gsalt

Instructions

1. Sourdough: Mix the starter, rye flour, and water into a paste and let rise for 9 hours at 20°C / 68°F (20 °C · 540 min)
2. Main dough: Knead the sourdough with 460 g rye flour, 320 g water (38°C / 100°F), and 12 g salt into a paste for 10 minutes, then let rise covered at room temperature for 12 hours (20 °C · 720 min)
3. Cold proof for 12 hours in the fridge (5 °C · 720 min)
4. Preheat the oven with a Dutch oven to 250°C / 480°F. Carefully shape the dough into a ball and let rise for 30 minutes at room temperature in a bowl. (20 °C · 30 min)
5. Place the dough ball seam-side up in the Dutch oven and bake at 230°C / 445°F for 40 minutes with the lid on (230 °C · 40 min)
6. 10 minutes without the lid for the crust (230 °C · 10 min)
7. Let the bread cool on a wire rack (20 °C · 60 min)