Sourdough Bread – Recipe 👇🏻🌾 Rye & Wheat Blend #sourdoughbreadrecipe

Recipe 👇🏻

This was an improvisation that turned out to be a real discovery for me – it 100% brought me back home 🇺🇦🥹. This is the kind of bread we often bought in stores and called “dark bread.” It’s so delicious: a deep, rich flavor from the rye and whole wheat flours, a light airiness from the bread flour, and an aroma that just makes you grab butter from the fridge and spread it on the still-warm bread 🤤🥹. You absolutely have to try it!

Ingredients:

100 g whole wheat flour (I used caputo Integrale)
100 g strong bread flour (i used manitoba from Caputo – Il Mulino di Napoli)
100 g dark rye flour
100 g light rye flour
280 g water
150 g sourdough starter
8–10 g salt

Fermentation temperature: 22–23°C (72–73°F)
Warm fermentation: 6 hours
Cold fermentation in the fridge: 16 hours

Process:

1. Mix water + flours + sourdough starter until combined (fermentolyse). Rest 1 hour.

2. Add salt and mix well until fully dissolved. Rest 1 hour.

3. First coil fold. Rest 1 hour.

4. Second coil fold. Rest 1 hour.

5. Third coil fold. Rest 1.5–2
hours.

6. Shape into a boule (round) or batard (oval), place in a floured proofing basket seam side up, and let rest 20–30 min at room temperature.

7. Place in the fridge overnight.

Next day:

Remove the dough from the fridge, place it seam-side down on parchment paper, and score.

Baking (Dutch Oven):

Preheat the oven with the Dutch oven inside to 250°C (480°F)
Carefully transfer the dough into the hot Dutch oven.
Cover with the lid and bake for 20 minutes.
Remove the lid, lower the temperature to 200°C (400°F), and bake for another 15–20 minutes, until deeply golden and fully baked.

Open bake (baking steel/stone):

Bake in preheated oven at 250°C (480°F) with steam for 20 min,
then carefully open the oven door to release steam and bake at 200°C (400°F) for 15–20 min until golden brown .

Let the bread cool completely before slicing 🤍🥖

Notes:

💡For this bread, I recommend using very strong bread flour, because the rye and whole wheat flours don’t have enough gluten to form a strong structure on their own. Even a small amount of strong flour will act as the framework.
💡Working with this flour mix is a completely different experience – rye flour is softer, and the dough feels almost like clay. It’s not very elastic, but don’t be afraid – it’s a very interesting process!
💡If your kitchen is warmer than the recipe indicates, fermentation will take less time; if colder, it will take longer.

#artisanbread #sourdoughstarter #sourdoughbread #artisanbread #breadrecipe #bakingmasterclass