Rye:
400 G Flour
106G Rye flour
365G warm water
60-80G starter
1 Tsp honey
3 Tbsp caraway seeds
10G salt
Whole Wheat:
130G Wheat Flour
390G Bread Flour
95G Yeast
2 tsp salt
385G water
Feed the sourdough starter. 8-12 hours before you plan to mix
up the dough, feed your starter. (Or feel free to use an unfed starter for a
more “sour taste”, straight from the fridge.)
Mix water with starter.. Mix in the flour and salt Stir with a
spoon until combined for about 1 minute.
Cover and rest for 15 min. with a damp towel.
Stretch and fold, wet hands, up and over. Turn bowl, repeat for about 30
seconds, 4 times. Rest covered 15 to 30 minutes. Repeat one more time.
Proof. Cover, let proof (rise) overnight,8-12 hours at 65-70F on the
kitchen counter in a bowl covered with a damp cloth.
430am-8am or 430p-8pm:
Shape. Flour a surface. flour the top of the dough lightly. Turn it upside down
on the floured surface, folding it in to itself from all corners. Turn it
over away from the flour and 'cup' it 3 or 4 times.
Rest for 15 minutes. Repeat.
Place a piece of parchment in a Pyrex bowl, put the dough in seam-side down. Cover,
put in fridge for 1 hour.
Preheat the oven (heating up your Dutch oven for 1 hour to 475-500F)
Un-bowl the dough, score it,
dust it with flour, place in the Dutch oven with the parchment paper. Tuck 4 ice cubes between the
Dutch
oven and the paper.
bake with the lid on for 30 minutes. Remove lid, lower heat to 450F and
bake 15 to 20 more minutes, until very deeply golden, and internal temp reaches
208F. You will want it darker than you might think.
Let it cool on a rack before cutting.
Cool and enjoy!
https://www.feastingathome.com/sourdough-bread