Rye Sourdough Boule
- 90 grams starter
- 180 grams water
- 50 grams rye
- 165 gram all purpose flour
- 6 grams sea salt
- Add the starter, water, flours, and salt to a deep bowl. Stir until flour is mixed in, and it forms a wet, sticky dough.
- Generously flour a muslin-lined banneton (bread basket).
- 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.
- 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.
- 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.
- When ready to bake, preheat oven to 500ºF with a bread cloche on the center rack.
- 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.
- Turn oven down to 450º, bake, covered, for 25 minutes. Uncover, bake for 10 to 12 minutes more.