Artisan Sourdough Rye
- Sourdough starter 70g
- Tepid water 400g
- Rye Flour 245g
- Stronge white bread flour 245g
- Molasses 45g
- Fennel seeds 8g
- Anise seed 2g
- Caraway seeds 3g
- Salt 12g
- Zest of 1 orange
Using a mixing bowl, mix the starter with the water. Add the molasses, all the seeds and the orange zest. In a separate bowl combine the flours and salt.
Gradually stir the dry ingredients into the wet ingredients using a dough whisk or a spoon until the flour is well incorporated. Cover the bowl with cling-film and rest for 15 minutes. Mix again for a minute or two. Again let it rest for 15 minutes. Mix one more time.
Now cover the bowl with cling-film and leave at room temperature for 14 hours.
After the long 14 hours proving, stretch and fold the dough into a round or oblong shape for baking. Cover again with cling-film and rest for 15 minutes then put into your proving basket for the final rise (if you don’t have a proving basket line a bowl with a well floured tea towel) The final rise should last about 1-1 1/2 hours keep the dough covered with cling-film or a tea towel to stop it drying out.
Pre heat oven at 245℃ half an hour before baking
Score the dough with a razor or a sharp knife and bake for 40 minutes. To check if the bread is ready tap the bottom of the loaf, if it sounds hollow its done! Get it on a cooling rack for and hour.
When following this recipe I usually get my mix ready in the evening and get up early to bake. Alternatively you could get it ready in the morning and prove in the fridge for 16 hours baking in the evening. I used the dutch oven method to bake my bread. I baked for 30 minutes with the lid on then 15 with the lid off spraying the crust with a mist of water 3 times.
If you follow the recipe word for word you won’t have any problems. When you have made it a couple of times you will find yourself switching things up a bit adding different seeds etc and playing around with the proving time. I sometimes use a tea spoon of honey I’m convinced it makes a difference but who knows!
I usually bake this loaf at 6am on a Sunday morning ready for breakfast.
Check it out and let me know how you get on!