Sourdough Bread (w / Rye)

Ingredients

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

Instructions

1. 1

   Add all ingredients into a bowl with exception of the salt and mix.

2. 2

   Let 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. 3

   We 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. 4

   Put 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. 5

   When 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. 6

   Check the temperature we are looking for internal temperature to be around 200 degrees.

7. 7

   Next, remove the lid and bake for an additional 20 to 25 minutes with the lid off to develop a deep, crispy crust.