100% Sourdough Rye Bread

(134)
"Sometimes it's good to let the things, events, even bread, go their own way and develop their own path. They just might turn out into something beautiful and unexpected. We don't always have to control everything, do we ?This is a 100% whole rye sourdough bread (the recipe was already posted a while ago, check hashtag sourdoughmania_recipe to find it). * I left it unscored to see how it would turn out, and was pleasantly surprised when I took it out of the oven. Had to let it cool for at least 12 hours, it's the hardest part with rye bread, I know some even let it stand for 24 but I can't. Then sliced it in half and made two people happy with it. Happy others - happy me ? * Can you see the letter A, my initial as in Anita? ?Ever attempted 100% rye sd bread? If not, please do so, the flavour is incomparable ? * Enjoy your day and let's bake the world a better place ❤ * * * * #desem #sourdough #levain #pane #ekşimaya #masamadre #bread #sourdoughbread #bröd #rollwithus #foodblogfeed #pastamadre #lievitomadre #buzzfeast #feedfeed #instabread #breadlife #surdeg#realbread #fermentedbread #kinfolklife #bbga #naturallyleavened #sauerteig #eattheworld #wildyeast #artisanbread #slowliving #ryebread @bread_masters_ @sourdoughclub @FoodiePunters @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @undiscoveredbaker @sourdoughschool @bakerybitsltd @breadbakersguild @instagoodfood @stomachhalfempty"
-- @sourdough_mania

Recipe Intro From sourdough_mania

Packed with flavour that gets better with each day

Ingredients

100% whole rye flour

70% water

15% sourdough starter (fed at least twice, best to feed it before use with rye, and make it a bit on the stiff side, about 60% hydration)

 

Method

Mix until well incorporated, you can't knead this dough, nor stretch and fold.

Leave for an hour then add 2% salt melted in 3% water. It should resemble a reasonably soft playdough.

Bulk proof until the volume increases by 50%. Take the dough out of the container and form a ball shape, roll it well in rye flour and put in a banneton (with a dusted liner). Final proof until the surface looks bubbly, scarred and soft (you could also put it in the fridge overnight). Just keep in mind that rye proves quite fast once it gets going. You should aim for 80-100% increase.

Preheat the oven to 275 degrees Celsius, don't forget your steaming method. When you load the dough into the oven, lower the temperature to 240 degrees, after 15 minutes remove the water pan (that's my method), and lower the temperature to 200-220 and bake until done. I usually bake a 400g rye flour bread for about 45 minutes.

Take the bread out and let it cool for at least 12 hours, it's even better after 24 hours if you can wait.