Rye Sourdough Boule

Rye Sourdough Boule | In Jennie's Kitchen

It’s almost a year since sourdough starter entered my life, and what a year it’s been. Yeast never scared me, yet for years sourdough starter remained elusive. The mysterious nature of it held me back from taking the next logical leap in bread baking. Once you realize it’s not as fragile or difficult as you thought, the world of homemade breads opens wider. The mysticism and magical feeling, though, continues to surprise me. As the saying goes, I suppose better late than never.

I’ve since made pizza dough, these breads, crackers, English muffins, and waffles using my sourdough starter. I think I’ve even settled on a baguette recipe and baking method after playing and tweaking for months. Boules tend to be the loaves I gravitate towards more often, though, since they’re more forgiving a day or two later when wrapped in parchment paper. They’re also convenient for making sandwiches during the school week. And yet, I don’t always follow the same recipe, preferring to pull a dough together more casually at the end of the day so it can rest while we sleep.

The mix of flours is more dependent on my mood, although for most of this last year I’ve followed the 1:2:3 ratio (starter:water:flour). Recently, I decided to stray from my comfort zone, and work with a higher hydration, adding less flour, while still using a 2:1 ratio of water to starter.

Wet doughs can be very intimidating. They’re creatures unto themselves, and challenge the traditional idea of how to knead dough. I also love kneading, and while I understand many people use machines (both mixers and food processors) because kneading is a physical challenge we’re not all able to muster, nothing will ever compare to feeling my hands in dough, becoming one with it.

Rye Sourdough Boule | In Jennie's Kitchen

There’s two ways to knead wetter doughs.

The very traditional way is to “slap & fold”, as shown in this video, and that is exactly why I tended to shy away from higher hydration doughs for so long (even when working with yeast). I’m still not that great at that method. Most likely, it’s because I set out to make my bread dough at night, somewhere between finishing the dinner dishes and getting ready for bed. I’m so tired at that point; all I can focus on is my memory foam pillow. I’ll give it more time, and practice during the day.

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More recently, I came across a different technique that tamed the sticky mess more to my liking. It involved using a bench scraper to fold the dough into itself, a more gentle, and neater, kneading process for higher hydration doughs.

Rye Sourdough Boule | In Jennie's Kitchen

Once the dough is kneaded and shaped, it looks a little frazzled in the banneton. Scraggly at best, unlike sturdier dough with higher flour content. Don’t fret. Once it bakes, you’ll never know it was once a limp, wiggly ball of dough.

I know what at least one of you is going to say—“Jennie, what about no-knead dough?” I’m firmly in the no thanks camp when it comes to no-knead dough for making bread. I’ve made more loaves than you can imagine, and have never been thrilled with the rise, and there’s really no convincing me at this stage of the game (but do what you love if it works for you!).

My pizza dough is another story.

This sourdough pizza crust does actually call for kneading the dough, but I’ll let you in on a secret: you can just mix it, and store it in a container in the fridge for up to 4 days (I think it’s perfect at day three). No kneading necessary! When I’m making dough to freeze, however, I find a kneaded, firmer dough holds up, and thaws out better.

Rye Sourdough Boule | In Jennie's Kitchen

But let’s get back on track with this Rye Sourdough Boule.

On one particular occasion, my haphazard approach to how much and what kind of flour I use resulted in one of the most amazing loaves I’ve made since my sourdough journey began. Thankfully, I’ve a good memory for these things, and immediately wrote down what I did. I then proceeded to bake the loaf again, identically following the directions and measurements, three days in a row. Each loaf was a stunning replica of its predecessor. And now you can make one in your own kitchen, too.

On that note, here’s the recipe for my absolute favorite new Rye Sourdough Boule. It’s a swoon-worthy loaf. I hope you enjoy it as much as the girls and I do.

p.s. A proper bread lame is such a worthwhile investment if you bake bread often. The sharp edge of the razor blade allows for swift, deep cuts that produce the thick, crusty caps you see so often, or to create intricate scoring designs. This one is my favorite. (no commission made from this link; I just really love this lame!)

Rye Sourdough Boule | In Jennie's Kitchen

Rye Sourdough Boule

Prep time:
Cook time:
Total time:
Serves: Makes one 600 gram loaf

Ingredients

  • 90 grams starter
  • 180 grams water
  • 50 grams rye
  • 165 gram all purpose flour
  • 6 grams sea salt

Instructions

  1. Add the starter, water, flours, and salt to a deep bowl. Stir until flour is mixed in, and it forms a wet, sticky dough.
  2. Generously flour a muslin-lined banneton (bread basket).
  3. Lightly flour a counter. Scrape the dough onto it, and using a bench scraper, “knead” the dough by sliding the scraper underneath, and flipping the dough over (this video shows the technique). You can also use this method to knead it.
  4. Kneading wet dough (high hydration dough) is very different than lower hydration doughs. It won’t hold its shape, and become smooth, but the glutens will still get a little workout.
  5. Shape the dough into a round or oval, depending on the type of basket you’re using. Place the dough into the basket seam-side up. Cover (a disposable shower cap works great here!), and place in the fridge for at least 8 hours, and up to 48 hours.
  6. When ready to bake, preheat oven to 500ºF with a bread cloche on the center rack.
  7. Place a sheet of parchment over the basket (remove the plastic, first). Place a flat pan on top of the parchment. Gently flip the dough out onto the parchment (you can watch a video of me doing this in my IG Stories). Score the bread, and slide the parchment onto the bread cloche.
  8. Turn oven down to 450º, bake, covered, for 25 minutes. Uncover, bake for 10 to 12 minutes more.
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4 Comments

  • Betsy

    I make no-knead sourdough rye regularly but the rise is usually disappointing. I’m going to try out your recipe for this week’s loaf. It seems you might have solved my problem!

  • Nancy schuetze

    Jennie…My question is how do I keep my fresh baked loaf “fresh” for more than 1, maybe 2, days? I enjoy baking bread and basically just use the “Bread flour” recipe on the King Arthur bread flour bag…..My bread turns out so great the day I bake it…I live by myself and can’t eat a whole loaf in a day 🙂 How can I keep this lovely bread “fresh” for mare than 1 day?

  • Jennie

    Hi Nancy. Since fresh bread doesn’t have preservatives, it’s really meant to eaten (or shared) within a day or two. Any bread I don’t get to, I slice, and store in ziptop bags in the fridge. Slices thaw pretty quicky, and can be refreshed in an oven or toaster. Hope that helps. -Jennie

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