Rye Sourdough Bread

Rye Sponge Starter ½ cup / 80 g coarse rye flour 1 Tablespoon / 4 g wheat bran ½ cup / 120 g starter ½ cup / 125 g water (65-70F or 18-21C) Firm Stater 1 cup / 140 g unbleached bread flour 1 ¼ cup or use all rye sponge starter Dough All firm starter from above about 390 g 4 cup / 500-570 g unbleached bread flour 1 ¼ cups / 190 g coarse rye flour 2 ½ teaspoons / 8 g salt 1-3 Tablespoons / 6-18 g caramel coloring, cocoa powder, or instant coffee 1-2 Tablespoons / 8-16 g caraway or black onion seed (optional) 2 cups / 500 g cool water (65-70F) (18-21C) Direction: 1. Stir or whisk together all the rye sponge starter ingredients in a mixing bowl till the flour is absorbed. Cover the bowl with plastic wrap and allow the sponge to ferment for 4-5 hours. It should be very bubbly. Proceed to the firm starter or refrigerate overnight. 2. If sponge is refrigerated, remove it from the refrigerator at least 1 hours before proceeding, to take off the chill. Stir together the firm starter ingredients in a mixing bowl till they form a ball. On a slightly floured surface, knead the starter till all the flour is absorbed. Place this firm starter in a clean bowl, cover the bowl with plastic wrap, and allow the starter to ferment for 3 to 4 hours until it have to double. Refrigerate it overnight. 3. Remove the firm starter from the refrigerator 1 hour before making the dough, to take off the chill. Break it into small pieces. 4. Stir the ingredients until they form a ball, and then knead on a lightly floured surface for about 10 minutes. The dough should be smooth, stretchy, and neutral to the touch and should pass the windowpane test. 5. Place the dough in bowl, cover the bowl with plastic wrap, and allow the dough to rise at room temperature for 3 hours, until it just begins to swell. 6. Divide the dough into 2 or 4 equal pieces and round the dough into balls. Cover and allow the doughs to rest for 5 minutes, then shape into round or any shape you like and place it in banneton or bead sheet pan that lined with parchment paper. If placed in sheet pan, lightly mist with cooking spray. Enclose each pan or basket with plastic wrap and let the dough rise at room temperature for 3 to 4 hours, or until it is 1 ½ times its original size. Refrigerate overnight. 7. Remove the dough from the refrigerator 1 hour before baking, to take off the chill. Preheat to 450F/232С. 8. Generously dust a baking peel with semolina, cornmeal or polenta and transfer the dough, 1 loaf at a time to eh peel. Score the dough and slide it onto the baking stone. Pour 1 cup of hot water into the steam pan. Cover the dough with cast iron pan or roast pan. Bake for 20 minutes and take the pan off and bake 10-15 more minutes. Total bake time is 30-35 minutes. 9. If you do not have cast iron or roast pan, spritz the loaf and over door with water and pour 1 cup of water into the steam pan. Close the over door, after 2 minutes spritz the oven again. 10. The bread should bake in 30 to 35 minutes, depending on size and shape. When the crust is hard and well caramelized and the loaf makes a hollow sound when thwacked, turn off the oven. Leave the bread in for 5 to 10 additional minutes. Transfer the bread to a cooling rack and let it cool for at least 45 minutes before eating. Enjoy your bread. The items I used: Liquid measuring cup: https://amzn.to/42wOZfS Silicone spatula OXO: https://amzn.to/4h965X1 Oval Banneton: https://amzn.to/4o8qMEW Round Banneton: https://amzn.to/43bVR2n Please note these links are affiliate links, which means I may earn a commission.