Classic Sourdough With Rye
An Introduction To Rye
What you need to know before you start baking with these flours:
This recipe is designed for those looking to explore the depth of rye without the technical difficulty of a high-percentage rye loaf. It follows the familiar rhythm and proportions of a classic sourdough loaf, making it an easy transition if you are used to a standard white bread routine. By using a 10% rye ratio, the bread flour provides the structural strength needed for a tall rise and an airy crumb, while the rye adds a complex, earthy foundation.
Ingredients
- Active Stiff Sourdough Starter: 150g
- Water: 375g
- Bread Flour: 360g
- Rye Flour: 40g
- Salt: 10g
- Maple Syrup: 15g
Process
1. Autolyse (30 Minutes) Combine the water, bread flour, and rye flour. This initial rest allows the flour to fully hydrate. Because rye absorbs more water than wheat, this step ensures the dough remains manageable and the crumb stays light.
2. Fermentolyse (1 Hour) Mix in the active starter. Ensure it is thoroughly incorporated before resting.
3. Salt and Maple Syrup Add the salt and maple syrup together. Use the Rubaud method
to work them into the dough. Work as long as you can. Feel free to use your stand-mixer on medium for 6 minutes instead if you are unable to mix this way with your hand, but if you are able I recommend the rubaud method over the stand mixer.
4. Strength Building (2–3 Hours) Perform 3 to 4 rounds of coil folds every 30 to 40 minutes. This builds the tension necessary to support the rye during the final rise.
5. Bulk Fermentation Allow the dough to ferment until it has increased in volume by about 70-80 %.
6. Shaping and Cold Ferment (12–18 Hours) Shape the dough and place it in the refrigerator. This long, cold rest develops the mild tang, the longer you leave it the more flavour it will produce.
7. Preheat the oven with your DO inside to 500°F.
Bake at 450°F with the lid on for 30 minutes.
Remove the lid and drop the temperature to 400°F. Bake for an additional 15 to 20 minutes until the crust is deep brown colour.
Why I recommend this recipe
Working with rye can be intimidating because it is naturally stickier and contains fewer gluten-forming proteins than wheat. With such a small percentage of rye, the bread flour still contributes enough gluten to allow for a nice rise and even soft crumb.
The result is a loaf with a grounding, earthy taste. The inside is soft and more moist than a standard classic bread recipe using only bread flour.
Note: Make the necessary adjustments according to your own kitchen environment. Your home your rules. Happy Baking!
5 comments
I am making this for the first time. After my coil folds, the dough is still very sticky. Wondering what I can do? Also, about how long is the bulk fermentation? I purchased an Organic rye flour from a place in CA (Roan Mills) that grows, mills and sells their products. I had never used rye flour before, so I am hopeful this recipe will work for me since I love their products and like to support small family business.
Hi, yes it’s at 93.75% hydration. It may seem high but keep in mind the stiff starter is only 60% hydration and there is 40 grams of rye flour, which soaks up more water than other flours. When the dough is mixed it will not feel like an extremely high hydration dough.
Did I miscalculate, or misread something, or is this loaf’s hydration 95%? That is very high?
150g starter, 375g water, 400g flour.
Hi, this bread sounds so yummy. Can you please tell me the ratio and the type of flour you used for the starter. Thank you in advance.
Thank you for this beautiful sourdough recipe. I can’t wait until I try it.