Pas de jaloux: if we feed one starter, we must feed the other one. Last week we baked wholemeal bread with our wholemeal sourdough starter – a.k.a. Lola – so, today, we’re sharing Flubber’s recipe for Rye bread, sour dream of crispiness.
This is a pure rye recipe, so we recommend using a pure rye starter only.
On the night before baking, we put 20 g of pure rye sourdough starter in a large bowl, add 75 g of rye flour, 120 ml of lukewarm water and stir gently with a wooden spoon. The aim is to revivify your starter before making bread the next day. Cover the bowl with plastic wrap and leave it on the counter overnight.
Before bed: don’t forget to feed your mother starter a little rye lovin’ and to return it to the fridge.
Morning has broken, and on to baking one loaf of rye bread.
225 g rye flour
140 ml water
5 g salt
Oats to cover
- Uncover the refreshed sourdough starter and add all the ingredients, except the oats. Mix well with a wooden spoon. You don’t need to knead: let the rye and sourdough do the work.
- Shape the dough into the loaf of your choice. We recommend you wet your hands before doing this step to prevent the dough from sticking too much.
- Pour the oats onto a working surface and carefully roll the loaf in them to coat it.
- Flour thoroughly a proving basket or any recipients you might be using (we’re still using a pan, but smaller this time!). Place the loaf and cover with oiled plastic wrap. Prove at room temperature for 4 hours.
- Preheat the oven to 220C.
- Slowly roll the loaf onto a floured baking sheet. Bake for 20-25 minutes. You can lower the heat to 200C if and when the crust appears to bake too fast.
- Let the loaf cool down on a wire-rack.
We highly recommend serving with a slice of smoked salmon, a drizzle of herbes de Provence and a squeeze of lemon.
Bon appétit !
Irene & Margaux