50/50 Wheat and Rye Sourdough Bread
A wheat and rye flour blend. Perfect for pastrami deli sandwiches.
Ingredients
Levain
- 2 Grams Sourdough Starter (1/2 Teaspoon)
- 18 Grams Whole Wheat Flour (1 Tablespoon and 1 Teaspoon)
- 20 Grams Water (1 Tablespoon and 1 Teaspoon)
Dough
- 250 Grams Whole Wheat Bread Flour (2 Cups and 1 Tablespoon and 3/4 Teaspoon)
- 250 Grams Rye Bread Flour (2 1/4 Cups and 3 Tablespoons)
- 450 Grams Water, Divided (1 3/4 Cup and 2 Tablespoons)
- 14 Grams Fine Sea Salt (2 Teaspoons)
- 7 Grams Caraway Seed (1 Tablespoon)
Instructions
Day 1
- 10:30 AM – Feed your starter 40 grams whole wheat flour and 40 grams water.
- 10:30 PM – Make your levain and autolyse your wheat flour with half the water.
Day 2
- 10:30 AM – Combine your levain, your rye flour, and remaining water. Let rest for 30 minutes.
- 11:00 AM – Add salt and caraway seed and mix well. Let rest for 30 minutes.
- 11:30 AM – 1 PM – Stretch and Fold dough 4 times with 30 minute breaks between each session.
- 1 PM – 6:45 PM – Bulk fermentation.
- 6:45 PM – Pre-shape dough. Let rest for 15 to 20 minutes.
- 7:00 PM – Shape dough. Transfer to banneton basket. Cover and retard in the fridge.
Day 3
- 1:00 PM – Preheat Dutch oven inside the oven at 450° Fahrenheit (232° Celsius) for 45 minutes to an hour.
- 1:55 PM – Turn dough out onto parchment paper and score.
- 2:00 PM – Bake bread for 25 minutes with Dutch oven lid on.
- 2:25 PM – Remove lid and bake for 20 minutes.
- 2:45 PM – Turn bread out onto a wire cooling rack and allow to cool completely.
Day 4
- Slice and enjoy your bread!
Notes
Keep in mind that my kitchen was about 68 to 70 degrees Fahrenheit (20 to 21 degrees Celsius) and my refrigerator stays at 40 degrees Fahrenheit (4 degrees Celsius). You may need to shorten or lengthen your rise times to accommodate the temperatures in your kitchen.