This is our favorite staple artisan sourdough loaf. I prefer a highly hydrated loaf. If the hydration is too high (83%), only add 325-350 grams of water (72-77%). It will be easier to work with this way.
Rye Artisan Sourdough
375 grams unbleached water (warm to touch)
200 grams Bread Flour
150 grams All-Purpose Flour
100 grams Dark Rye Flour
90 grams sourdough starter
12 grams sea salt
Autolyze: 1 hour In a large bowl, combine water and flours with a dough hook or your hands until a shaggy dough forms. Cover with plastic wrap and let rest for at least 1 hour.
Add Starter: 30 minutes
After the dough has rested for one hour, add in your starter and mix with hands until well combined. Cover and let rest for 30 minutes. (My starter is all-purpose, if you have a whole wheat starter I would recommend making an all-purpose levain with it to use in this recipe. See notes for a levain recipe.)
Add Salt: 30 minutes
After 30 minutes add in salt and use hands to mix until well combined. Cover and let rest for 30 minutes.
Stretch and Folds: 3 hours & 45 minutes
After 30 minutes, complete one set of stretch and folds. Cover and let rest. Repeat the stretch and folds like so (or whenever you can, this part is subjective)
1st fold: 30 minutes after adding salt
2nd fold: 30 minutes after 1st
3rd fold: 30 minutes after 2nd
4th fold: 45 minutes after 3rd
5th fold: 1 hour and 30 minutes after 5th
Bulk Rise: 6-12 hours
After completing the stretch and folds, let the dough rest until doubled in size. the dough should “jiggle” when shaken and look very aerated. Look for a dome on top of the dough as it’s growing up and rising. Once the dome begins the flatten out, the dough is fully risen.
Bench rest: 10 minutes
Flour a shaping surface and gently dump the dough onto the floured surface. Fold in the 4 corners of the dough and flip over so the seams are facing down. Let rest for 10 minutes. Meanwhile, heavily flour a banneton or a medium sized bowl with a tea towel lining it.
Final Shape: 5 minutes
Using floured hands, pull the dough toward you and rotate the boule at the same time until tension begins to form. Do not overwork the dough. Place the dough seam side up in the floured banneton. Place in a large ziploc bag or airtight bag.
Cold Ferment: 8-16 hours
Place the airtight loaf in the fridge for 8-16 hours (more or less depending how sour you like it.)
Bake: 40 minutes
Preheat oven to 515 degrees F with a 5 quart Dutch oven inside for at least 30 minutes. Take loaf out of the fridge and invert onto high quality parchment paper. Score as desired. Using the sides of the parchment paper, lower the loaf into the preheated Dutch oven. Place on lid and bake for 23 minutes.
After 23 minutes, remove the loaf from the Dutch oven and turn the oven down to 400 degrees F. Place the loaf directly on the rack and bake for an additional 17 minutes until golden brown. To check for doneness, insert a thermometer into the center of the loaf and it should read at least 200 degrees F.
Let cool completely before slicing.
NOTES:
Levain: optional
I would recommend using an all-purpose or bread flour starter for this recipe. Rye will also work fine. If your starter is whole wheat or another grain I would recommend making a levain. Simply add:
30 grams starter
30 grams all-purpose flour
30 grams water
Use when doubled in size, or peaked.
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