The Fresh Loaf

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Easy rye sourdough bread recipe???

vv3ltschm3rz's picture
vv3ltschm3rz

Easy rye sourdough bread recipe???

I need a basic bread recipe, preferably one I can start making in the evening and bake 24 hours later. I want to mix rye flour with all-purpose or bread flour. My starter is currently at 100% hydration. Any suggestions?

Abe's picture
Abe (not verified)

Have fun...

http://theryebaker.com/

This recipe sounds best for you to start off with...

http://theryebaker.com/quick-sponge-deli-rye/

HansB's picture
HansB

Substitute the 100g whole wheat with rye in this formula. It makes an excellent SD rye.

 

http://www.thefreshloaf.com/node/51611/drogons

 

http://www.thefreshloaf.com/node/48834/drogons-quick-and-easy-sourdough

Brotaniker's picture
Brotaniker

I love this very simple method:

https://www.youtube.com/watch?v=H-8bZpQOM58

breadman1015's picture
breadman1015

 

I've always used this formula. If I didn't have White Rye, I just used any Rye Flour that was available.

 

Biga:

 

7 oz. Bread Flour

 

3-1/2  oz. White Rye Flour

 

6 oz. Water, cool

 

1 pkg. Instant Yeast

 

 

Dough:

 

16-1/2 oz. Biga

 

7 oz. Bread Flour

 

4 oz. Water, cool

 

1/2 oz. Salt

 

1/2 oz. Shortening

 

 

Glaze:

2 oz. Water

1/2 Cornstarch

6 oz. Water

 

Make the Biga: In the bowl of a stand mixer with the paddle, combine all of the ingredients at low speed to form a soft Dough. Install the dough hook and knead at medium speed for 4 minutes. Transfer to an oiled bowl; cover with oiled plastic wrap; and allow to ferment for 4-6 hours. Gently degas; recover; and refrigerate overnight.

 

Make the Dough: Remove from refrigerator and allow to come to room temperature, about 30 minutes. Return to the mixer bowl with the paddle and add all of the Dough ingredients. Mix at low speed until the Dough begiins to pull away from the side of the bowl. Switch to the dough hook and knead at medium speed to form a smooth elastic Dough, about 12 minutes. Line a half sheetpan with parchment or Silpat. Form Dough into a torpedo shape about 12" long. Place on the prepared pan, cover with oiled plastic wrap; and allow to proof until almost tripled, about 90 minutes.

 

Make the Glaze: While the Bread is proofing, dissolve the Cornstarch in the 2 ounces of Water. In a small saucepan, bring the 6 ounces of Water to a boil. Add the Cornstarch solution and, stirring constantly, cook until thickened. Remove from heat and cool to room temperature.

 

Bake the Bread: Place a cast iron pan in the bottom of the oven. Preheat the oven to 450°F. Make 3 slashes across the Bread. Place 5 ice cubes into the pan and place the Bread onto the middle of the oven.  Bake for 10 minutes. Reduce temperature to 400°F and bake until golden, about 25 more minutes. (Internal Temperature should be 205°F.) Transfer to a cooling rack and brush with the Glaze. Cool to room temperature before slicing.