sourdough rye

April 30, 2011

just set the sponge to sour. we’ll see… i suspect this will be delicious, and increasingly more delicious with each week the baby sourdough is alive.

* 1 cup sourdough starter, at room temperature
* 1 1/2 cups rye flour
* 1 1/4 cups warm water
* 1 (2 1/4 teaspoon) packet active dry yeast (NOTE: I REFUSE TO USE THIS!)
* 1 cup whole wheat flour
* 1 3/4 cups all-purpose flour, plus
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1 tablespoon sugar
* 2 1/2 tablespoons caraway seeds

1. 1 Combine starter, rye flour, and one cup of the water in a large bowl; let sour.
2. 2 Add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir until dough comes together.
3. 3 Knead 9-10 minutes until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 – 1 1/2 hours in a warm place until doubled.
4. 4 Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.
5. 5 Spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack.

modified from this.

ED: too dense. maybe the extra yeast would have been helpful for an airy, holey loaf. this was… bagely. delicious, but too dense. we still ate the whole thing in less than a day. the texture was so bagely that i may turn it into bagels if the same thing happens next time.

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