Rye Sourdough Bread Recipe - Rye Type 1150
this is my recipe for a rye sourdough bread using rye type 1150. The bread is baked in a baking pan which allows a hydration of 87.9.
If you want to have a closer look, here is the link to our recipe video:
320g rye flour type 1150
320ml water 50°C or 120°F
32g sourdough starter
Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.
380g rye flour type 1150
295ml water 40°C or 105 °F à target is a dough temperature of about 28°C or 82°F. Adjust water temperature depending on your room temperature.
Put all ingredients in a large bowl. Mix by hand until well combined. Since this is a rye only dough there will be no gluten structure development.
After mixing, put the dough in a baking pan. Wet your fingers and smooth the dough surface. Dust the dough with flour.
Let dough rest for two hours at room temperature. Don´t cover it during that time.
Preheat your oven in time for 45 min at 250°C or 480°F.
Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 200°C or 390°F for about 55 min.