Prep 12 hrs
Cook 45 mins
My take on Eric's Favorite Rye from TheFreshLoaf.com. If you don't have a rye sourdough starter, just use your white starter. Preparation time includes rise times for the sponge and the overnight rise in the fridge.
- 75 g sourdough starter (rye based)
- 206 g rye flour (whole rye or white rye)
- 206 g water
- 363 g water
- 100 g whole wheat flour
- 491 g bread flour
- 15 g molasses (not blackstrap)
- 3 g instant yeast
- 16 g salt
- 12 g caraway seeds
- Mix the sponge ingredients, cover and set at room temp until doubled in volume.
- Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
- Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
- Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
- Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
- Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400°F.
- Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375°F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.