Ingredients
Levain
- 50g active sourdough starter
- 50g rye flour
- 50g water
Main Dough
- 150g active levain
- 350g warm water
- 350g bread flour
- 150g whole rye flour
- 10g sea salt
- 1 tablespoon molasses (optional)
Instructions
Step 1: Build the Levain
Mix:
- Starter
- Rye flour
- Water
Cover and let sit for 6–8 hours until bubbly and doubled.
Step 2: Mix the Dough
Combine:
- Levain
- Water
Mix well.
Add:
- Bread flour
- Rye flour
Mix until no dry flour remains.
Rest for 45 minutes.
Step 3: Add Salt
Add salt and molasses.
Mix thoroughly until incorporated.
Step 4: Bulk Fermentation
Over the next 3 hours:
- Perform 4 stretch-and-fold sessions
- One fold every 30–45 minutes
The dough should become smoother and stronger.
Step 5: Shape
Shape into a round or oval boule.
Place seam-side up in a floured banneton basket.
Dust generously with rye flour.
Step 6: Cold Proof
Refrigerate overnight for 12–16 hours.
This develops flavor and creates the beautiful rustic crust.
Step 7: Bake
Preheat a Dutch oven to 475°F (245°C).
Turn dough onto parchment paper.
Score deeply with a bread lame.
Bake:
- 20 minutes covered
- 25 minutes uncovered at 450°F (230°C)
Until dark golden brown.
Step 8: Cool
Allow to cool completely for at least 2 hours before slicing.
Rye bread continues setting as it cools.
Why This Bread Is Popular
- Deep artisan appearance
- Excellent flavor development
- Beautiful flour-dusted crust
- Great for sandwiches
- Long shelf life
- Highly shareable bakery-style photos
