White Rye Sourdough Bread

White Rye Sourdough Bread

• Prep Time: 30 mins | Rising Time: 12–14 hours | Baking Time: 45–50 mins

• Yield: 1 large or 2 small loaves

Ingredients

• Sourdough Starter: 8 oz (227g) active starter (100% hydration)

• Warm Water: 12 oz (355g) — approx. 80-85°F

• White Rye Flour: 5 oz (102g / ~1 cup)

• Bread Flour: 12.5 oz (354g / ~2 ¾ cups)

• Malt Syrup: 1 tbsp

• Fine Salt: 2 tsp

• Seeds: 1 tbsp caraway seeds + 1 tbsp fennel seeds (split: half for dough, half for topping)

• Egg Wash: 1 egg white

Instructions

1. Create the Sponge: In a mixing bowl, combine the starter, warm water, all the rye flour, and 1 cup (5 oz) of the bread flour. Mix until it forms a thick batter. Cover and let rest for 30–60 minutes (autolyse).

2. Mix the Dough: Add the malt syrup, salt, and ½ tbsp each of caraway and fennel seeds. Gradually add the remaining bread flour. Using a dough hook (or hands), mix until the dough clears the sides of the bowl. It should be tacky but not "soupy."

3. Initial Knead: Knead for 5 minutes (medium speed in a mixer) until smooth and elastic. Place in a lightly oiled bowl.

4. The Fold Cycle: Instead of a passive rise, perform 3 sets of "Stretch and Folds" every 30 minutes.

5. Reach under one side, pull the dough up, and fold it over the center. Rotate the bowl and repeat for all four sides.

6. After the final fold (at the 90-minute mark), let the dough rest for 60 minutes undisturbed.

7. Cold Ferment: Cover the bowl tightly and refrigerate overnight (or up to 24 hours). This builds the classic sourdough tang.

8. Shape: Turn the cold dough onto a floured surface. Do not heavy-knead. Divide into two (for small loaves) or leave whole. Shape into tight rounds or ovals.

9. Final Proof: Place dough on cornmeal-dusted parchment paper. Cover with a damp towel and let rise in a warm spot for 1.5 to 2 hours until nearly doubled. It should pass the "poke test" (springing back slowly).

10. Preheat: 30 minutes before baking, preheat your oven and Dutch oven to 450°F.

11. Score and Season: Brush the loaf with egg white. Sprinkle the remaining seeds on top. Use a sharp blade to make several diagonal slashes (1/2 inch deep).

12. Bake:

13. Carefully lower the parchment and dough into the hot Dutch oven.

14. Lid On: Bake for 20 minutes.

15. Lid Off: Reduce heat to 400°F and bake for 20 minutes.

16. Direct Rack: Remove the loaf from the pot and place directly on the oven rack for 5–10 minutes for a deep, crisp crust.

17. Cool: Internal temp should be 200°F. Cool on a wire rack for at least 2 hours before slicing (rye bread needs this time to set its interior).