I baked two loaves yesterday: a 100% rye sourdough loaf and a wholemeal sourdough loaf.
100% rye sourdough loaf
I followed Patrick Ryan’s recipe and Youtube video to make this loaf. The starter was a rye sourdough starter and all the flour that went into it was wholemeal rye flour.
- 500 g rye flour
- 10 g salt
- 350 g rye sourdough starter
- 360 ml water
I let it ferment after kneading for 2.5 hours, then let it prove in the banneton basket for 2 hours.
Here are some pictures:
Wholemeal sourdough loaf
I also made a wholemeal sourdough loaf and used Neven Maguire’s recipe, but I increased the hydration rate to 200 ml of water.
- 250 g starter
- 375 g strong white flour
- 1 teaspoon of salt
- 120-175 ml warm water
I let it ferment for 5 hours and prove for 3.5 to 4 hours.
Baked it in the Pyrex with lid on at 225 C for 30 minutes; baked with lid off at 200 C for a further 30 minutes (but this was probably too long, 15-20 minutes is probably enough).
This is how it turned out.
Both of these loaves were baked in a Pyrex pot: for 30 minutes with the lid on and a further 15-20 minutes with the lid off to get the crust caramelized and crusty.
Baking the bread in the pot means all the moisture is trapped in the pot and the steam trapped within the pot or Dutch oven bakes the bread and seems to result in a much softer crumb.
I have not tasted it yet, though, so that is the acid test; I want to make the best tasting sourdough bread, as well as aesthetically pleasing.
Update: I tasted it just now and it is bloody lovely 🙂