Rye Sourdough Bread Amazing flavor and aroma

לחמים29 באוגוסט 2026

מצרכים

250 g bread flour
125 g dark rye flour
125 g light rye flour
300 g water
125 g active sourdough starter (rye or wheat)
10 g salt
20 g dark honey 🍯
🌡️ Warm fermentation: 6 hours at 23–24°C (73–75°F)
❄️ Cold fermentation: 12 hours in the fridge
Process 👇🏻
💡 I used a starter at 60% hydration for this recipe.
I fed my starter the night before using 8 g starter, 80 g flour, and 50 g water (1:10:6).
1️⃣ Mix the water, sourdough starter, and all the flour until fully combined.
Cover and let the dough rest for 1 hour.
2️⃣ Add the salt and honey and mix until fully incorporated.
💡 At this stage, you can use the slap-and-fold technique for a few minutes to help strengthen the dough.
Rest for 1 hour.
3️⃣ Perform 2–3 sets of coil folds (or stretch and folds) at 1-hour intervals.
After the final fold, let the dough rest for another 1 hour.
5️⃣ Shape the dough into a boule, creating good surface tension.
Place it seam-side up in a floured proofing basket and refrigerate overnight❄️.
Next day 👇🏻
Remove the dough from the fridge.
Turn it out onto parchment paper, seam-side down, and score.
🥘 Baking in Dutch Oven:
➡️ Preheat your oven and Dutch oven to 250°C (482°F).
➡️ Bake the loaf covered for 20 minutes at 250°C (482°F).
➡️ Remove the lid, reduce the temperature to 200°C (392°F), and bake for another 15–20 minutes, until beautifully golden brown.
💨 For Open Bake (Baking Stone/Steel):
➡️ Preheat your oven to 250°C (482°F).
➡️ Bake with steam for 20 minutes at 250°C (482°F).
💡 I create steam by pouring a cup of boiling water into a tray filled with hot stones placed at the bottom of the oven.
➡️ After 20 minutes, open the oven door to release the steam and remove the tray with the hot stones.
Reduce the temperature to 200°C (392°F) and bake for another 15–20 minutes, until beautifully golden brown.
Let the bread cool completely before slicing
Enjoy! 🥖🌾
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