Sourdough bread: bread and rye flours

This recipe is going to become your new favorite bread recipe! I love this mix with a bit of rye to get a bread that is crispy on the outside and soft on the inside.

Temps de préparation 3

Temps de cuisson 30

Pour 1 loaf of bread

Ingrédients

Preparation of a rye daughter starter (total: 100 g)

10 g of mother starter
40 g of bread flour
10 g of rye flour
40 ml of mineral or filtered water

Bread preparation

100 g of rye flour
400 g of bread flour
310 ml of water
100 g of sourdough starter active
10 g of salt

Instructions

Preparation of the daughter starter (100 g)

In a glass jar: add the mother starter, bread flour, rye flour, and water. Mix. Then let it rise at room temperature.
10 g of mother starter, 40 g of bread flour, 10 g of rye flour, 40 ml of mineral or filtered water
The time this will take depends on the warmth of your kitchen, the activity of the mother starter, etc. Allow several hours of waiting.

Bread Preparation

Autolyse: mix the water and the flours. Cover and wait 20 minutes at room temperature.
100 g of rye flour, 400 g of bread flour, 310 ml of water
Add the sourdough starter and the salt, then knead to incorporate well. Cover and let rest for 20 minutes at room temperature.
100 g of sourdough starter, 10 g of salt
Over 2 hours, perform 4 kneadings using the "stretch and fold" method with 30 minutes of rest between each kneading.
Cover and then let rest at room temperature until the dough doubles in volume.
Pre-shape: gently spread the dough with your fingers to form a square. Pull the top third of the dough and fold it over the middle third. Then pull the bottom third and fold it over the middle. Then flip the dough so that the fold is underneath (in contact with the work surface) and the smooth side is on top (facing you). Cover with a towel and let rest for 20-30 minutes.
Shape: create the final tension on the dough. Stretch the dough into a square and then fold the four corners to the center. Turn the fold onto the work surface and then push and turn the dough with both hands to create a round shape and tension in the dough. Stop before the dough breaks; we want a smooth surface but not apply so much pressure that the dough cracks.
Note: to form a bâtard rather than a boule, fold the square into a rectangle by bringing two sides to the center, then roll the rectangle into a log.
Flour the wicker banneton (with or without the cloth, depending on whether you want to see the banneton’s marks on the dough or not).
Place the dough ball in the banneton, smooth side down. You can pinch the dough if necessary to properly seal the fold (on the side facing you, not smooth). Then cover and place the banneton in the refrigerator overnight (12 to 15 hours).
Preheat the oven to 450°F or 230°C for 30-45 minutes.
Score the bread: flour the top of the dough and make a 45° deep slash with a razor blade. You can put the bread in a wicker banneton in the freezer for a few minutes to make scoring with the razor easier.
Bake: 20 minutes with the cloche on, then 10-15 minutes without the lid, until the bread is golden.
Let cool completely before slicing.

For informational purposes (approximation for a whole loaf): Calories: ~1,520 kcal, Total fat: ~5 g (Saturated fat: ~0.6 g, Polyunsaturated fat: ~1.3 g, Monounsaturated fat: ~1.1 g, Trans fat: 0 g), Cholesterol: 0 mg, Sodium: ~1,960 mg, Potassium: ~480 mg, Total carbohydrates: ~310 g (Fiber: ~16 g, Sugars: ~4 g), Protein: ~45 g, Vitamin A: 0 IU, Vitamin C: 0 mg, Calcium: ~70 mg, Iron: ~7 mg.