Dark Rye Sourdough


Dark Rye Sourdough

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 1 Bread


  • 300 g sourdough
  • 250 g lukewarm water
  • 180 g white APF
  • 300 g dark rye flour
  • 20 g whole caraway seeds
  • 10 g kosher salt


  1. Mix loosely until everything just comes together. autolyze 1 hour

  2. Kosher salt knead with dough hook on low speed for 10 minutes

  3. Bulk ferment at room temp up to 10 hours

  4. Refrigerate 3 days

  5. Remove from fridge and allow to come up to room temp for a few hours

  6. Shape and place in floured banneton to proof for up to 2 hours bake in dutch oven for 25 minutes at 500f

  7. Remove lid and reduce temp to 400f, then bake another 20 minutes or so

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