Bobby rye

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- Strong white flour

- Rye Flour

- Sourdough starter

- Salt


This is a 10% rye flour bread recipe, at 85% hydration. For example, 270g of white, 30g of rye, 255g of water and 10g of salt.

Starter about 2 table spoon, or about 20g.


1. Feed the starter, and make sure it looks aerated before adding it to the dough mix.

2. Measure out the flour mix in a large enough mixing bowl, make a big enough well in the centre and put water in it. Then put the starter in the well. it should float in water.

3. Use a spatula or equivalent to slowly mix everything together until it all come together as a sticky lump.

4. Leave it for 30 minutes at room temperature (Autolyse).

5. Add salt into the dough lump. Use either your hand or the spatula to fold the salt in. Kind of stretch the dough back onto itself a few times will do.

6. Repeat the stretch and fold step 3 times at 30 minutes interval, or whatever suits the time. Basically fold several times at regular interval.

7. Then put the dough into a container tub for the first proof. Proof as long as it takes to double the volume. Take pictures to help comparing if necessary. This can take 12 plus hours at room temperature of 18 degrees, for example.

8 Once proofed, the dough should look well aerated and smooth, and smells a little sweet. At this point, tip the dough out onto a floured surface, shape it (quickly with a dough scraper) and transfer it to a proof basket.

9. Cover the proofing basket and leave it at the fridge for the second proof and retarding. This step should be around 6 to 8 hours, depending on your time and the dough activity.

10. Preheat the oven with the dough oven in it. You can take the dough out an hour before baking, or straight from the fridge depending on the dough condition.

11. Bake the dough with the lid on for the first 20 to 25 minutes, then bake it without the lid for 10 minutes for the crust.

12. Let it cool on a rack for 30 minutes before eating.