Sourdough Rye Bread

Name: Sourdough Rye Bread
Prep time: 1 h
Cook time: 45 min
Total time: 20 h
Yield: 1 Loaf
Cuisine: German
Ingredients: 700 g Whole grain rye flour (preferment); 600 ml Water (preferment); 200 g Rye sourdough starter; 250 g Whole grain rye flour (main dough); 100 ml Water (main dough); 22 g Salz

Duration: 20h

Ingredients

Scale: x (1 Loaf)

700 g Whole grain rye flour (preferment)
600 ml Water (preferment)
200 g Rye sourdough starter
250 g Whole grain rye flour (main dough)
100 ml Water (main dough)
22 g Salz

Preferment

Start with the preferment in the evening. Mix the flour, water, and all of the sourdough starter in a large bowl. It’s best to use a sturdy wooden spoon or your hands. The consistency should be mushy but stable.

Let the dough rise at room temperature overnight.

Main dough

The next morning, after about ten to twelve hours, knead in the remaining flour, water, and salt, and let the fresh main dough rise for another four to six hours.

Now, after kneading the dough lightly again, everything can be placed into the proofing basket.

After about an hour, the oven can be preheated to full heat (200°C - 300°C), and the bread can be baked on parchment paper. Bake for a total of 45 minutes, but the temperature should be reduced to 200°C after fifteen minutes. Done!