More sourdough bread recipes! This loaf is the perfect sandwich bread and it is what I used this year for our Thanksgiving leftover Turkey Reuben’s. This is the same process and almost the same recipe as my original sourdough recipe but with the addition of rye flour and molasses!

Here are some important notes about baking sourdough/alternatives for the necessary tools:

Dutch oven alternative:

1. Use a large oven safe stock pot with a lid! It works the same exact way. Or…
2. When you preheat your oven, put a cookie sheet on the bottom shelf. Bake your bread in some kind of pot/pan that helps it hold its shape. When you put the bread into the oven, put water or ice cubes on the pan on the bottom shelf. Close the oven up quick, and you have a steamy oven!

Banneton alternative:

1. Put a non-shedding towel in a colander and dust it with (a decent amount) of flour. Then put your dough in that for its final rise. Or…
2. Just dust any bowl with flour!

Now, time to bake!

Ingredients

This recipe will take about 8-12 hours to complete, but don’t worry, it is probably less than 30 minutes of active participation.

I work in grams when I baking, using the cheapest scale amazon had to offer.

• 400g of Stiff Sourdough Starter
• 400g of Luke-warm Water
• 300g of Bread Flour
• 200g of Rye Flour
• 12g of Salt
• 25g of Molasses

Added in a later step:

• Optional: 15g Caraway seeds

Mix the water, sourdough starter, and molasses together in a bowl with your hands or a spatula. Once thoroughly mixed, add in the rest of the ingredients above (minus the caraway seeds).

Kneading the Dough

Once the dough is mixed, let it sit in the bowl, covered, for 30 minutes (ish).

Next, you will start the folding process. I fold my dough (see video below for an example of dough folding) every 30-45 minutes for the first 3 hours after I mix it (4-6 times)

The caraway seeds (optional) will get added into the dough during the 3rd fold. This way the bread has formed enough of a gluten structure and you will continue folding the seeds into the dough with the next folds.

The initial mixture is a very hydrated dough. It is very hard to knead, but that hydration gives the big holes that everyone loves in the sourdough. Folding the dough creates the gluten structure that holds the dough together while it rises. You will end up with a less dense roll the more you fold it.

My kneading steps

1. Mix the ingredients, let sit for 30 minutes
2. Fold the dough, re-cover, and let sit for 30-45 minutes
3. On the 3rd fold, add in the caraway seeds (optional)
4. Repeat step two 3-5 more times

That is it!

Letting the Dough Rise

After you are done kneading the dough, let it rise in your bowl, covered, for 3-5 more hours. You do not need to touch it, just put it on top of your fridge and set a timer.

After the first rise is done, you will transfer your dough into your floured banneton (or banneton substitute) and cover it again. Before I cover it, I generally apply some olive oil spray on top just so it doesn’t stick to anything.

Then. let it rise on the fridge again for 2-4 more hours! I usually just base it on what time I need to go to bed/how it has rose until that point.

This is a larger loaf of sourdough! I purposefully made this a larger loaf, for easier sandwich making; however, I don’t have a banneton that large – so I used a colander and a floured cheese cloth as my banneton and it worked beautifully. Look how rotund it is after it’s final rise.

Baking the Dough

Preheat your oven to 450°. It is nice to preheat your oven for 30 minutes – 1 hour before baking, but you can just preheat it normally too.

This is where the dutch oven, or dutch oven alternatives, come in. I usually bake my loaf on a piece of parchment paper too, because I don’t love the mega crisp on the bottom of my loaf.

Baking steps

1. Transfer your dough from the banneton into your dutch oven. This is where you score the top of it. This is just cutting the top of it allowing the dough to rise. Put the lid on if applicable.
2. Bake at 450° for 25 minutes.
3. Reset the oven temp to 425°
4. Take the lid off (or remove the steam tray from the oven), and continue baking the loaf for 30 minutes (you do not need to wait for it to get to 425°).
5. Voila! You are done

Let your loaf cool for an hour at least before cutting into it.

Let us know how you like the rye sourdough loaf you created!

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