Quick Sourdough Rye Bread Recipe

No Knead Sourdough Rye Bread Grow Forage Cook …

WEBJan 5, 2016 · First stir together the flours, salt, yeast and caraway seeds. Then add the sourdough starter and water and stir together until a …

1. Because the first rise takes 12-18 hours, it’s best to start this the evening before you want fresh bread.
2. First stir together the flours, salt, yeast and caraway seeds.
3. Then add the sourdough starter and water and stir together until a shaggy dough forms. You may need a little more or less water, but 1 ⅓ cups is usually pretty spot on. The dough should be fairly wet, too wet to knead, but not overly so.
4. Cover with plastic wrap, or no-plastic wrap if you have it, and let sit in a warm spot in your kitchen for 12-18 hours. It should get bubbly and have risen noticeably.

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Sourdough Rye Bread Boston Girl Bakes

WEBSep 24, 2020 · Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With …

1. Make The Dough. Whisk the starter, water, and honey together in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
2. Add Caraway. After the 30 minute rest, add the caraway seeds and work in the seeds with your fingers. Then work into a smooth ball.
3. Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 6 to 8 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size. Optional: Stretch and fold the dough. About 30 minutes into the bulk rise, stretch and fold the dough for added structure and height. Begin by pulling up on the edge of the dough as high as you can stretch it without tearing and fold it in the middle of the dough. Continue doing this around the outside of the dough until you have completed one complete circle. Repeat this technique 2 to 3 times, space about 45 minutes apart.
4. Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.

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