This is my typical sourdough rye bread recipe and process. This recipe is for a boule (“ball” in French), which I love cutting into. Rye bread, like almost any bread, can be made with sourdough starter rather than a typical commercial yeast.
You can make your own sourdough starter by following my simple process. Or, there’s nothing wrong with getting started in the world of sourdough by buying a well-established starter from a reputable seller.
In addition to some of the benefits of sourdough starter over commercial yeast (such as improved flavor, digestibility / nutrient absorption, and shelf life), the no-knead method can also boost your final results. No-knead sourdough recipes have become increasingly popular, and for good reason:
Ease and Convenience: No-knead recipes require less physical effort and time. You simply mix the ingredients and let the dough rest and develop gluten naturally, thanks to extended fermentation times.
Flavor and Texture: The longer fermentation process in no-knead methods enhances the flavor and texture of the bread. This extended period allows for a more complex and tangy flavor profile, along with a chewy, airy crumb.
Beginner-Friendly: These recipes are more forgiving and accessible for beginners, as they reduce the chances of overworking or under-developing the dough, leading to more consistent results.
So let’s do this!
Items Needed:
- Small pan (for toasting spices)
- Mortar and pestle (for crushing spices)
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (recommended for accurate measurements)
- Damp cloth
- Bench scraper
- Parchment paper
- 9″ banneton (proofing basket)
- Bread lame, sharp knife or razor blade (for scoring)
- Dutch oven or heavy cast iron pot with lid
- Cast iron pan (optional, for steam)
- Lava rocks (optional, for steam)
- A few cups of ice (for creating steam during baking)
- Digital baking thermometer
- Wire rack
Ingredients:
- 1 tsp caraway seeds
- 1 tsp dill seeds (for a fun flavor change-up, you can add or substitute with 1/2 to 1 tsp cumin seeds)
- 335g water (1 ⅓ cups)
- 150g active sourdough starter or levain (¾ cup)
- 2 TBSP molasses (40g)
- 2 TBSP pure cocoa powder (15g)
- 275g bread flour (2 ¼ cups)
- 200g coarse dark rye flour (1 ¾ cups)
- 14g salt (2.5 tsp)
- Optional: 1 TBSP diastatic malt powder (great addition, helps with dough rise and crust color)
- Additional flour (or rice flour for easier release) for work surface and banneton
Instructions:
1. Preparing the starter/levain:
- Around 6 hours before you plan to mix your dough, feed your starter equal parts bread flour and water (at least 75g of each), in order to use 150g later.
- Alternately (my preferred method): Remove 50g from your starter, and combine it in a separate container (such as a jar or an upright tupperware container) with 75g water and 75g bread flour. Cover and keep in a room temp location (the colder it is, the slower it will grow and activate).
- Note: Although the starter plus the water and flour equals 200g, some of it will stick to the container so it will yield more like the target of 150g.
2. When the Starter/Levain is Ready: Toasting the Spices (Optional but Recommended):
- In a small pan, toast the caraway seeds and dill seeds over medium-low heat for a couple of minutes until fragrant.
- Transfer the toasted spices to a mortar and pestle and coarsely crush them. This step enhances the flavor.
- For fun, you can try a little flavor switch-up by adding 1/2 tsp cumin seeds to this process.
3. Mixing the Dough:
- In a large bowl, combine the water, sourdough starter or levain, molasses, and cocoa powder. Stir until well mixed.
- Add the white flour, rye flour, salt, toasted and crushed caraway seeds, toasted and crushed dill seeds, and optional diastatic malt powder. Mix until all ingredients are combined. The dough will be shaggy and sticky.
- Cover the bowl with a damp cloth to prevent surface drying.
4. First Stretch and Folds:
- Let the dough rest for about 30 minutes.
- Perform the first set of stretch and folds:
- Wet your hands to prevent sticking.
- Grab a portion of the dough from the edge, stretch it up, and fold it towards the center.
- Rotate the bowl 90 degrees and repeat the process. Do this 4 times, rotating the bowl after each fold.
- Keep the dough covered with a damp cloth during the rest periods between folds.
5. Additional Stretch and Folds with Coil Folds:
- Repeat the stretch and folds every 30 minutes for a total of 4 sets (approximately 2 hours).
- After each set, incorporate coil folds by gently lifting the dough from the center, allowing it to fold under itself, forming a coil shape underneath.
6. Primary Fermentation:
- After the final set of folds, keep the bowl covered with a damp towel.
- Let the dough rise until it has nearly doubled in size, approximately 3-4 more hours, depending on the ambient temperature (anywhere from 70-85F will move along reasonably well, below 70F and the process will be slow)
7. Shaping and Secondary Fermentation:
- Flour your work surface and gently turn the dough out onto it. Let it rest for 10 minutes.
- If the dough is sticking too much, work in more flour (don’t go overboard) under the dough using a bench scraper.
- Shape the dough into a boule (round shape) by pulling it towards yourself in a circular motion, creating surface tension.
- Liberally flour the 9″ banneton, using either regular flour or rice flour for a cleaner release.
- Place the shaped dough seam-side up in the well-floured banneton. Over time, it will fill the banneton as it expands. Cover with a dry towel (but not terry cloth) and choose one of the following options:
- Room Temperature: Let it rise for 2-4 hours, or until it passes the poke test (when gently poked, the dough springs back slowly).
- Refrigerator: Place the covered banneton in the refrigerator for slow fermentation. Allow the dough to cold ferment for 12-24 hours (but avoid over-proofing by going too long). This slow fermentation enhances the flavor and texture. (More details below about advantages of this “cold retard” method.)
8. Preheating the Oven:
- About 1 hour before baking, preheat your oven to 485°F (250°C) with a Dutch oven or a heavy cast iron pot (with its lid) inside, in the lower third of the oven. Optionally, place a cast iron pan (with optional lava rocks) on the bottom rack for steam.
9. Baking:
- 30 minutes before baking, you may opt to place the dough-filled banneton in the freezer to help the dough keep its shape when poured out, and to prevent overproofing. When ready to bake, carefully turn the dough out of the banneton onto a piece of lightly floured parchment paper. Score the top with a sharp knife or razor blade. I tend to just do a rustic criss-cross but more advanced scoring techniques are welcome at this stage.
- Remove the preheated Dutch oven from the oven and transfer the dough, along with the parchment paper, into it (carefully lift the edges of the parchment paper). Cover with the lid.
- If using, add a few cups of ice to the cast iron pan (with optional lava rocks) to create steam.
- Bake covered at 485°F (250°C) for 22 minutes.
- After 22 minutes, remove the lid and reduce the oven temperature to 465°F (240°C). Remove the steam pan as well. Continue baking for another 20 minutes, or until the bread has a deep brown crust and an internal temperature of 205-210°F (96-99°C), measured with a digital baking thermometer.
10. Cooling:
- You can keep the bread in the Dutch oven inside the main oven, turned off with the door open, for 25 minutes. This helps to set the crust.
- After 25 minutes, transfer the bread to an elevated wire rack. Let it cool completely overnight or up to 24 hours to fully cure. This extended curing time allows the bread to develop its full flavor and makes it easier to slice without squishing.
Why the Refrigerator Cold Ferment is Beneficial:
- Enhanced Flavor: Slow fermentation in the refrigerator allows the dough to develop richer, more complex flavors. The yeast becomes mostly dormant, while the bacteria continue to work, giving your sourdough its distinctive tang.
- Improved Texture: Retarding the dough in the fridge creates a superior texture with a darker, more caramelized crust and glossy, blistered appearance.
- Flexibility: Cold proofing offers flexibility to bake at a convenient time without worrying about overproofing.
- Easier Handling: The dough is easier to handle and score after being refrigerated, making the transfer to the banneton and the final shaping smoother.
- This process, often referred to as “retarding,” halts the dough’s rise, preserving its energy for the oven, and ensuring your sourdough has the best possible flavor and texture.
Rye bread is not much of an “open-crumb” bake, due to its low-gluten content and high level of pentosans. The crumb here still looks quit superior to the store ryes, and a tight crumb for rye is actually considered perfect. It’s what we’ve come to expect considering it’s got to hold up to those mighty deli sandwiches!
A delicious pastrami sandwich with my brother’s legendary pastrami, and my homemade rye bread, Russian dressing, and homemade dill pickle. To post your own outrageous sandwiches, come check out Rate My Sandwich on Facebook! Or join the Insane in the Brine group for all your ferment-related posts, questions, and ideas!!
