The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

40% Rye Sourdough

Vicious Babushka's picture
Vicious Babushka

40% Rye Sourdough

40% Rye Sourdough from "Fundamentals of Classic Bread Baking"


305 gr. whole rye flour
260 gr. water (about 1 c. + 2 Tbsp)
15 gr. sourdough starter

The night before: prepare the pre-ferment, cover and ferment for 12-14 hours.

Final dough:

480 gr. bread flour
280 gr. water (about 1 1/4 c.)
14 gr. salt
10 gr. yeast
9 gr. caraway seed
3 gr. fennel seed

Mix bread flour and water, autolyze 20 min. Add pre-ferment, salt & yeast and mix for 10 minutes. Add caraway & fennel (you can adjust the seeds to taste, add more fennel if you like that very strong licorice flavor, or less or none if you can't stand licorice).

Cover dough and proof for 2 hours. Stretch & fold and proof for another hour. Cut dough in half, form into balls and let rest for 15 minutes.Put baking stone in oven and preheat to 480 (220C).

Put each ball into a brotform, cover and proof for another hour.

Take out of brotform, slash loaves and bake for 20-25 minutes, with steam. TIP for slashing loaves: I have found that it is easier to make a slash if the top of the loaf is slightly dry.

Remove from oven, cool. EAT.

BreadBro's picture

Looks great. How sour are these with all that rye flour in there? I imagine its quite good!

Vicious Babushka's picture
Vicious Babushka

The rye flavor, along with the caraway and the fennel, overwhelms the flavor of the sourdough. I think the next time I will cut down on the rye and go back to the 20% formula in order to appreciate the sour.

Also, go very easy on the fennel seeds. Ten seeds can flavor an entire loaf.

dabrownman's picture

is my favorite Deli Rye - Tzitzel.  I like it with a mix of caraway at 4 times the amount of the others; anise, coriander and fennel at around 3% of the total flour weight.  A nice balance of aromatics and rye..  30% rye would be the average for Deli Rye and  20% would be a very light rye indeed.  Some would call it an 80% white bread instead.  Sour and rye go together so well it is hard to separate them. 

Your  bake looks very good and I'm sure a European rye lover would eat it right up!

Happy baking