A hearty 100 % Rye Sourdough, named after the two majestic, sometimes violent rivers that we live smack dab in the middle of.
Twin Rivers Rye Sourdough RecipeCourse: BreadDifficulty: Easy
What you will need:
Small mixing bowl
425 grams of water that is between 80° and 85°F (27° and 29°C)
100 grams of rye sourdough starter
500 grams of dark rye flour
10 grams of sea salt
1 TBS of Maple syrup
- Make sure that your starter is ripe and ready to bake with. Refer to What should I do with my Starter when I am ready to bake with it?
Perform the Float Test: If you are still unsure whether it is ready to use drop a small amount, about 1 tsp, into a glass of water. Do this when the starter is at a peak height before it collapses. If it floats to the top it’s ready to use. If it sinks, your starter should be fed again.
- To the small mixing bowl add 425 grams of water that is between 80° and 85°F (27° and 29°C). That temperature range is ideal for the enzymes in the flour to be active. Scalding water would destroy the enzymes, while cold water would slow them down. Then add 100 grams of rye sourdough starter to the water.
To the water, sourdough mix add 500 grams of dark rye flour, 10 grams of sea salt and 1 TBS of Maple syrup. Mix with a spatula until it thoroughly combined, it will be a wetter, sticky dough. Cover the bowl and let the dough rest in a warm place for about an hour.
- On a well floured surface form the dough into a cylindrical shaped loaf and roll in dark rye flour until dough is completely covered with the flour.
Place the dough in a parchment lined 1 ½ pound loaf pan and gently press dough down until it is dispersed evenly in pan.
Cover loaf and refrigerate 36 hours to slow ferment.
- Preheat oven to 450 Fahrenheit / 233 Celsius, when the oven is heated to temperature, place loaf pan with rye loaf in oven on top of a baking sheet, once in the oven turn temperature down to 350 Fahrenheit / 176 Celsius. Bake for 60 minutes.
- When finished baking remove loaf pan from oven and let cool for 5 minutes, then remove the loaf from the pan and cool on cooling rack for a few hours.