Rye Sourdough Boule

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


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


  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.