This is my go-to sourdough recipe, because it never fails. Substitute rye flour for whole wheat or any other fancy flour you wish. The loaf in the picture is actually made with spelt instead of rye, which gives it a slightly nutty flavor. Because it rises in the fridge overnight, the bread has time to develop deep flavors, and sourness.
This is another bread that's excellent for sandwiches. I took this photo while the bread was still hot from the oven. It's so nice to wake up to freshly baked bread.
Light Rye Sourdough
based on the Norwich Sourdough
Makes 2 small loaves or 1 extra large loaf
Total time: 3 hours + overnight proof + 40 minutes baking
- 180 g fed 100% hydration sourdough starter
- 450 g unbleached white flour
- 60 g whole rye flour (or spelt, durum, whole wheat)
- 300 g warm water
- 10 g salt
- Mix all ingredients together, except the salt. Let it rest in the bowl for 30 minutes.
- Add the salt and knead the dough until it reaches a medium level of gluten development. It should take less than 5 minutes by hand.
- Transfer the dough to a wide oiled container, cover, and place the container somewhere warm like the top of the fridge.
- Fold the dough over once after 50 minutes
- Fold the dough again after another 50 minutes.
- After 30 more minutes, divide your dough in half and shape it into two loaves. I flatten it, and roll it, then put it into oiled bread pans.
- Stick the bread in the fridge overnight.
The next morning:
- Preheat your oven to 400 degrees.
- Take your bread out of the fridge and slash with a knife.
- Bake for 35-40 minutes, until it's golden brown.
- You can tell it's done if it sounds hollow when you knock on the bottom of the bread. If you hear it crackling as it cools that's also a good sign.
- When I make this bread I'll feed the starter before work, prep the dough when I come home, stick it in the fridge and bake it the next morning.
- If you are impatient, skip step 7, let the bread proof at room temperature for another 1.5 hours, then bake at 400 degrees.