Rye sourdough, 70% rye
- Makes
- 6 loaves · about 5.3 kg
- Active
- 15 min
- Total
- 28 h 45 min
Start 24 h Ahead
VeganVegetarianPescatarianDairy FreeEgg FreeNut Free
Precise · 100% Weighed
Method
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Mix everything into a sticky paste; rye needs no kneading, only thorough mixing.
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Cover and ferment somewhere warm, about 27 °C.
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With wet hands, divide into 6 and press into greased tins.
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Proof until cracks open across the top.
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Bake at 250 °C for , then at 210 °C to 98 °C.
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Cool in the tins for 10 minutes, then on a rack. Rest a full day before slicing.
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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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