Rustic sourdough rye

Learn It

This project was made as part of a Craftsy course:
Artisan Bread Making »

Instructions

This is not that different than making 2 French bread boules as in the class. I make the dough wet and the primary fermentation is 12 hours then overnight refrigeration; next day divide, stretch and fold into boules, about two hours of proof in bannetons (optional). Then onto the pizza stones! You could use a small amount of instant yeast as in a Poolish instead of the sourdough starter.

Difficulty:

Category: Food & Cooking

Type of item: Food

For: Home

Style: Funky

Materials

White bread flour and dark rye (500g/300g), 1T salt, lump of sourdough starter, water (600g); 2T each cocoa powder, vegetable oil and sugar, with oat bran for decoration. Caraway to taste (up to 2T).

What was your inspiration?

I love rye breads, and have been fooling around with different degrees of wetness, fermentation time, cocoa / mollasses.

What are you most proud of?

Keeping my starter alive for 3 years.

What advice would you give someone starting this project?

Get good at making ordinary French bread, then try substituting some white whole wheat (amazing stuff, King Arthur), or whole wheat; when you feel ready to try rye use one of Peter's recipes.