Dark Rye & Honey Sourdough Bread

A robust loaf distinguished by profound earthy undertones complemented by a refined sweetness.

Prep Time: 2 hours | Bulk Rise: 8–10 hours | Bake Time: 55 minutes | Cooling Time: Minimum 4 hours

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Ingredients

·         50g Active sourdough starter (must be bubbly and doubled in volume)

·         365g Warm water (~85°F/29°C)

·         1 Tbsp Honey (preferably raw or locally sourced)

·         110g Dark rye flour

·         400g Bread flour

·         8g Fine Sea salt

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Instructions

1. Starter Preparation (Morning)

Feed the starter at the beginning of the day. It should reach peak activity when it has doubled in height—verify using a rubber band marker—and passes the float test (a spoonful floats in water).

2. Dough Mixing (Evening)

In a large mixing bowl, combine water and honey until fully dissolved. Incorporate the active starter. Add both flours and salt, then mix thoroughly by hand or with a dough whisk until all dry ingredients are hydrated. The resulting dough will appear sticky and uneven; refrain from adding further flour. Cover with a damp cloth and allow to rest for 30 minutes.

3. Gluten Development

·         Kneading: Knead for 2–3 minutes post-rest until the dough becomes cohesive. Allow another 45-minute rest.

·         Final Knead: Knead briefly again. Validate gluten development with the window-pane test by gently stretching a small portion—light should pass through without tearing.

4. Bulk Fermentation (Overnight)

Seal the bowl tightly with plastic wrap or a damp towel, and ferment at room temperature (70–75°F) for 8–10 hours. If ambient temperature exceeds 75°F, monitor at 6–7 hours to prevent over-proofing, which may cause the bread to collapse during baking.

5. Shaping & Final Proof (Morning)

Turn the dough onto a lightly floured surface. With a dough scraper, fold edges inward to generate surface tension, forming a taut ball. Rest for 15 minutes.

Proofing: Place seam-side up in a well-floured banneton or a bowl lined with a floured tea towel.

Final Proof: Cover, proof at room temperature for 45–60 minutes, until visibly puffy.

6. Baking Procedure

·         Preheat: Preheat a Dutch oven (with lid) in the oven at 450°F (230°C) for 30–45 minutes.

·         Safety Note: To prevent burning from honey and rye, position a cookie sheet or baking stone on the rack beneath the Dutch oven as a heat barrier.

·         Scoring and Loading: Invert dough onto parchment paper. Score the top using a bread lame or sharp razor. Carefully place dough and parchment into the preheated pot.

·         Covered Bake: Bake covered for 20 minutes at 450°F to optimize oven spring via steam retention.

·         Uncovered Bake: Remove the lid, reduce oven temperature to 425°F (220°C), bake an additional 25–30 minutes. This adjustment prevents honey scorching while permitting thorough cooking.

·         Optional Crisp Finish: For an enhanced crust, remove loaf from the pot and bake directly on the oven rack for a final 5 minutes.

7. Cooling Phase

Transfer loaf to a wire rack. Allow to cool for at least 4 hours prior to slicing. High pentosan content in rye requires extended cooling to ensure proper crumb structure; premature slicing results in an undesirably gummy interior.

Pro-Level Refinement Checklist

• The "Float Test" Nuance: Remember that rye flour can sometimes make a starter "heavier." If your starter has doubled but barely fails the float test, it’s still likely ready to go.

• Sticky vs. Floury: Because rye is low in gluten and high in Pentosans, the dough will always feel "clay-like" compared to 100% wheat dough. Do not be tempted to add more bread flour during the shaping phase, or you'll lose that signature rye moisture.

• Storage: Once cut, store this loaf cut-side down on a wooden board or in a paper bag. The honey acts as a natural humectant, keeping it fresh longer than a standard white sourdough.