Johnny Kyunghwo's Rye Sourdough Bread

Ingredients

• 100 g Rye flour (For preferment)
• 100 g Water (For preferment; approximately 100ml)
• 50 g Sourdough starter (Active and bubbly)
• 375 g Strong bread flour (For the main dough)
• 225 ml Water (For the main dough)
• 10 g Salt (Fine sea salt preferred)
• 2 Ice cubes (For creating steam in the pot)

Steps

1. 1

   The night before baking, prepare the preferment by mixing 100g rye flour, 100g water, and 50g of active sourdough starter in a jar or bowl. Cover and leave at room temperature overnight.

2. 2

   The next day, in a large mixing bowl, combine 250g of the prepared preferment, 375g strong bread flour, 225ml water, and 10g salt.

3. 3

   Mix the ingredients together until a shaggy dough forms, then dump it out onto a work surface to perform initial slap and folds to build strength.

4. 4

   Transfer the dough to a clean bowl for bulk fermentation. Perform 3 sets of stretch and folds, spaced 30 minutes apart.

5. 5

   After the final stretch and fold, let the dough rest and proof in the bowl for 1 hour.

6. 6

   Dump the dough onto a lightly floured surface. Stretch it out slightly, fold it into itself, and roll it up tightly. Use the 'clasping' technique to seal the ends.

7. 7

   Transfer the shaped loaf into a floured banneton (proofing basket), pinch the bottom seam to seal it, and let it do its final proof at room temperature for about 1.5 hours.

8. 8

   While the dough proofs, place a heavy oven-safe pot (like a Dutch oven) into the oven and preheat to 230°C (445°F) for at least 30 minutes.

9. 9

   Carefully transfer the dough from the banneton onto parchment paper or directly into the hot pot. Score the top of the loaf with a single long cut using a lame or sharp blade.

10. 10

    Drop two ice cubes into the pot (outside the parchment paper if using) to create steam, then immediately cover with the lid.

11. 11

    Bake with the lid on for 20 minutes at 230°C.

12. 12

    Remove the lid, lower the oven temperature to 200°C (390°F), and bake for another 15-20 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

Notes

The author notes that this 'one day loaf' has a less sour taste and a very even crumb. For a more developed flavor, commenters suggest an overnight cold proof in the fridge after shaping.

Nutrition per serving

• sourdough
• bread
• baking
• rye
• fermentation
• vegetarian