Sourdough Rye and Caraway Bread

Sourdough Rye and Caraway Bread ingredients

• 100 g active sourdough starter
• 300 g warm water (90-95°F)
• 250 g bread flour
• 150 g dark rye flour
• 9 g fine sea salt
• 1.5 tbsp caraway seeds

How to make Sourdough Rye and Caraway Bread

1. In a large mixing bowl, combine 100g active sourdough starter and 300g warm water, stirring gently with a whisk or fork until the starter is mostly dissolved and well-integrated.
2. Add 250g bread flour and 150g dark rye flour to the wet ingredients. Mix with a spoon or your hands until a shaggy, wet dough forms and no dry flour remains. Do not add the salt or caraway seeds yet.
3. Cover the bowl and let the dough rest for 30-45 minutes at room temperature (autolyse). This step allows the flours to fully hydrate and the gluten to begin developing naturally.
4. After the autolyse, sprinkle 9g fine sea salt and 1.5 tbsp caraway seeds over the dough. Incorporate them thoroughly by squeezing and folding the dough in the bowl for 2-3 minutes until the salt and seeds are evenly distributed.
5. Cover the bowl and begin the bulk fermentation. Over the next 3-4 hours at room temperature, perform a series of 3-4 stretch and folds at 30-45 minute intervals. The dough should become smoother, more elastic, and increase in volume by approximately 30%.
6. After bulk fermentation, lightly flour your work surface and gently turn the dough out. Preshape the dough into a loose round (boule) or oval (batard) by gently tucking the edges underneath to create surface tension.
7. Let the preshaped dough rest for 20-30 minutes, uncovered, allowing the gluten to relax. This makes the final shaping easier.
8. Lightly flour your hands and work surface. Gently shape the dough into its final round or oval shape with firm but gentle movements, creating significant surface tension. Place the shaped dough seam-side up in a floured banneton basket or a bowl lined with a floured cloth.
9. Cover the banneton with a plastic bag or plastic wrap and refrigerate for 18-24 hours for a cold proof. This slows down fermentation, develops deeper flavor, and makes the dough easier to score.
10. Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside for at least 30-45 minutes. Carefully remove the hot Dutch oven and invert the dough into it (or onto the stone).
11. Score the top of the dough with a lame or sharp knife to allow for even expansion during baking. Place the lid back on the Dutch oven and bake for 30 minutes.
12. Remove the lid and continue to bake for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C).
13. Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 2 hours before slicing. Cooling is crucial for the crumb structure to set properly.

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