Rye sourdough, 70% rye
- Makes
- 2 loaves · about 1.8 kg
- Active
- 15 min
- Total
- 28 h 45 min
Start 24 h Ahead
VeganVegetarianPescatarianDairy FreeEgg FreeNut Free
Precise · 100% Weighed
Method
-
Mix everything into a sticky paste; rye needs no kneading, only thorough mixing.
-
Cover and ferment somewhere warm, about 27 °C.
domed, with small holes on the surface -
With wet hands, divide into 2 and press into greased tins.
-
Proof until cracks open across the top.
the surface cracks like dry earth -
Bake at 250 °C for , then at 210 °C to 98 °C.
250 °C -
Cool in the tins for 10 minutes, then on a rack. Rest a full day before slicing.
Safe to pause here
Storage
Keeps 5 days wrapped in linen; the flavour is best on day 2.
When to Start
Plan backwards from a time
Filed under Bread · Eastern Europe · Grains · Bread Making · Fermenting · Sourdough Bread (1 other recipe). Tags: #make-ahead, #rye.
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