100gsourdough starterfed, bubbly, and doubled in size
300grye flour
300gall-purpose flour
300mlwaterlukewarm
8gsalt
Instructions
Mix the dry ingredients, which include rye flour and all-purpose flour, and add warm water, salt, and sourdough starter to it. Mix these ingredients together in a large bowl with a wooden spoon or stand mixer with a dough hook.
Autolyse for 1-2 hours to fully hydrate the flours and develop gluten.
Perform stretches and folds on the dough every 30 minutes for 2-3 hours.
Cover the bowl with plastic wrap and allow it a bulk fermentation time of 5-8 hours depending on the temperature of your kitchen. Look for the dough to increase in volume by about 30-50%.
Shape the dough into a ball on a clean, flat work surface and place it in a banneton or floured-proofing basket.
Cover with plastic wrap or a plastic bag and proof the dough at room temperature until the dough rises and is slightly puffy. The exact time can vary, but it usually takes 4-6 hours.
Place your dutch oven with a lid on in your oven and then preheat the oven to 500°F.
Carefully remove the dutch oven from the preheated oven with oven mitts.
Turn the dough out onto parchment paper. Score the top with a pattern of your choice and place it in the hot Dutch oven.
Return the Dutch oven back to the oven and bake at 500°F for 20 minutes.
Reduce the temperature to 450°F and bake for 40-50 minutes more or until the bread has a golden or dark-brown crust. You can cook it for less time for a lighter crust. The bread is ready when it reaches an internal temperature of 208°F or more, and it sounds hollow when tapped on the bottom.
Cool the bread completely on a wire rack before slicing.
Notes
German sourdough rye bread can be stored at room temperature for up to 3 days. It can also be placed in a ziplock bag or airtight container and stored in the refrigerator for up to a week or in the freezer for up to 3 months.