Prep Time: 24 Hr
24 Hr 40 Mins
As promised last week this is my Recipe for my Rye sourdough….
Hopefully you have already checked my sourdough stater video and recipe from last week. So by now your starter should be active and alive. I can t wait to hear the name of your sourdough starter so do not hesitate to comment.
Before we start you will need to ask yourself how much bread you are going to bake this recipe is for 772 grams of dough. Following is my plan or workflow planning to make the bread dough. As i do not use any yeast and temperature are pretty cold here at the moment in Perth. It takes some times to develop the natural yeast of the flour.
NOTE: you can make the recipe with Baker’s flour (Bread flour-High protein flour-High gluten flour- 11%-14% of gluten content), if you can not access wholemeal and rye flour
Also here is the time Frame i use for making the dough:
Day 1-9 pm:
i activate my (sourdough starter) levain by feeding it
Day 2- 6 am:
I do my Autolyse
7 am i add the sourdough starter to the autolyse-fold 3 times every 30 minutes for 1.5 hour then bulk ferment till
Dusting flour-extra flour to shape and put on your container or vessel
Feeding your sourdough starter 8PM
This is my sourdough starter "RBF". I keep her in the fridge and only feed her once a week because i only bake once a week. So Every time i use her i replace what i took from her. So i use 80 g for this recipe and once done i will add to her 40 g of flour and 40 g of water, mix and put it back in the fridge
RBF does not bubble much because she is kept in the fridge. if i left her outside she would be more bubbly and happy... Hence her name Resting B.... Face bacause she is a sour one :)
ok in a clean jar or jug deposit your sourdough starter.
Add your water 40 g (25C water Temperature is the best)
Add 40 g the rye flour.
Give it a good mix. I use a fork for it.
Cover and let it rest at room temperature.
Cover and let her eat and be bubbly. depending of your room temperature it can take 4-6 hours at 30C or 10 to 12 hours at 22C... which is the case for me at the moment.
The Autolyse 6 AM
In a large bowl, place your Rye flour (70g)
Add your baker's flour (Bread flour 280g)
Add the salt (7g)
Give it a quick mix
Add your water. (25C temperature will be perfect)
Give it a quick mix.
Cover with a damp cloth and rest it for 1 hour.
Making your own sourbread dough 7 AM- Bulk ferment & folds
Look at that RBF had a feed for 12 hours and she is so happy and bubbly now.
She has quadruple her volume and ready to go.
Uncover your autolyse and add your sourdough starter to it
Give it a good mix. I start with a spatula as the mix is sticky and wet.
Then i switch to mix it with one hand for about 3 min and make sure there is no big lumps.
The dough mix should feel sticky but detach from the bowl. I do not work it too much 3 min is enough.
Cover it with a damp cloth and let it rise at room temperature 25C for 4 to 6 hours. It could take up to 8 hours if your room is very cold. This is something you will need to work out yourself. Note: that at 55 C yeast dies .This is what professional call bulk fermentation. This is when your entire dough will get that sour flavour and dough development.
After 1 hour check your dough.
place a bit of flour on the bench
Put your dough on the bench and do not punch it out. Be gentle
Place the dough a front of you and grab the top edge of the dough, stretch it a bit and bring it to the middle of the dough.
Do the same with the bottom of the dough, grab it stretch a bit and place it over the fold you have just done.
Now take the right hand side edge of your dough and do the same. Stretch it a bit and fold it back over your dough.
Do the same to the left.
This folding technique helps your dough to develop elasticity, making it smooth without mechanical action.
do it every 30 minutes. 3 times all up so 2 more times. It should look like this after 3 times.
Cover and keep it fermenting at room temperature.
Shape and proof at 4 Pm
As you have done your folding you pretty much shape the dough at the same time. So you just need to gently reshape the dough by pulling the dough on the bench towards you and give it a little round shape. DO not over do it.
As you can see the dough is bubbling gently and we want to keep the fermenting gaz as much as possible into the dough.
Here i am using a bread basket (Banneton) to help my dough retain it shape whilst proving.
Flour your Banneton. I was a little too heavy on the flour.
Grab your dough gently and deposit it cerefully upside down in the Banneton
You should be looking at the bottom of the dough
Place in a plastic bag and let it raise for 4 hours at room temperature (25 C)
Baking 8 pm
Grab a tray and place a piece of silicon paper onto the tray. Switch on your oven to 200 C
Remove your dough from the plastic bag.
Here she is. She has risen by 3 to 4 times her initial volume
Place the baking tray and paper over the banneton
Grab it all at once and turn it upside down.
Remove the Banneton.
and go WOuahhhhhhhhhhhhhhhhhh I made it
Using a very sharp knife or blade, score your bread.
There are many design out there ... and many techniques...
Once your oven is hot, put it in there and either had a small ramekin of water and throw few ice cube at the bottom of the oven. Bread loves steam at the beginning of the baking process. Bake for 20 min at 200 C then reduce to 180 C for another 20 min. After it depends how you like your crust.
Once done let your sourdough cool down for at least 1 hour
Then she is ready to please you. you can easily keep this bread in a cloth for up to 5-7 days.
Slice it, touch it, smell it, butter it, close your eyes and eat it...... Back to memory lane i am in the country side of France running to the bakery. getting this bread and bringing back for breakfast