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√ 100 Rye sourdough Bread Recipe

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  1. 325 g flour (half whole-wheat, half rye or spelt flour)
  2. 200 g sourdough starter
  3. 1 tsp salt
  4. 250 ml water


10-14 h (< 30 m

  1. Mix all the ingredients in a bowl until just incorporated, cover and leave overnight (8 – 12 hours).  
  2. Feed the remaining sourdough starter with 100 g whole-wheat flour and 100 ml water. Stir, cover and leave in the fridge.  
  3. Next day, place a cast-iron pot with lid in the oven, and crank it up to 260°C.  
  4. Dust your work surface with a generous amount of white flour, and scoop the dough out of the bowl onto it.  
  5. Sprinkle the dough with another generous amount of flour on top, and start folding it.  
  6. Fold the dough into itself from all sides. Do this repeatedly until you’ve done at least two full circles.  
  7. Dust a kitchen cloth with white flour and flip the dough upside-down onto it, so the smooth surface is facing upwards.  
  8. Sprinkle with a bit more flower and cover with the cloth. Let it rest for 30 minutes, while the oven is preheating.  
  9. Take the pot out of the oven, uncover, sprinkle with some white flour, and flip the dough upside-down, so that the smooth surface is facing downwards.  
  10. Shake the pot a bit if the dough is not in the middle, to make a nice round loaf.  
  11. Cover the pot and stick it in the oven for 30 minutes. Then uncover it, turn the oven off, and leave it in for another 10 minutes.  
  12. Take the bread out of the pot, and place it on a grill for at least 30 minutes to cool down.

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