Sourdough Bread (w / Rye)

Ingredients

• 600 grams Water
• 160 grams Sourdough Starter
• 720 grams Bread Flour
• 80 grams Rye Flower
• 16 grams Salt

Steps

1. 1Add all ingredients into a bowl with exception of the salt and mix.
2. 2Let stand for 45 min to 1 hour at 78 degrees. Mix the dough and add in the salt. Mix for about 5 more minutes and let sit for 45 minutes.
3. 3We are going to do this 4 times. Stretch and fold and let it sit for 45 minutes between each fold. On the last one let stand for about 2 hours.
4. 4Put some flour on a cutting board and put the dough on the board. Split it in half and put each (2) into a proofing container with some rice flour on the base of the bowl so it does not stick. You can let it sit in fridge for a few days if need be or bake it at this time.
5. 5When baking sourdough at 400°F (usually in a covered Dutch oven), aim for 35 to 40 minutes with the lid on (to trap steam and promote oven spring).
6. 6Check the temperature we are looking for internal temperature to be around 200 degrees.
7. 7Next, remove the lid and bake for an additional 20 to 25 minutes with the lid off to develop a deep, crispy crust.

Notes

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