Simple Sourdough Rye

This is a very simple sourdough rye that can be easily modified based on intuition if you're used to baking bread. You can use rye flour or whole wheat, or even different grades of rye flour. You can modify the amount of water used, which affects the porousness of the crumb. You can also try letting the bread take a long rise in the fridge overnight instead of 75 minutes at room temperature.

This is a very good simple bread. It's fluffy, has lots of rye and sourdough flavour without being overwhelming, and is easy to make. It has a nice crust and looks attractive, especially if you raise in in a Garkorb (hence the little lines on the surface).

I cut this while it was still a bit warm (which you shouldn't do with rye bread!) which is why it looks kind of squished, but you can definitely see that the bread has a nice crumb. Perfect for eating with stew or for making sandwiches.

Sourdough Rye
Adapted from Kochtopf

For the sourdough:
100 g. Sourdough starter, wheat
115 g. Dark rye flour
50 g. Water

Mix all and leave overnight at room temperature.

For the dough:
350 g. Bread flour
100 g. Rye flour, dark or medium to taste
50 g. Whole wheat flour
400 g. Water
5 g. Fresh yeast, or 2 g. active dry yeast
13 g. Salt

Knead with the sourdough until smooth and elastic, salt last.

Let rest 1 1/2 hours, stretching and folding at the 1/2 and 1 hour marks. Form a loaf and let rest another 75 minutes in a bowl or Garkorb sprinkled with flour.

Preheat to 250℃. Bake on a preheated baking sheet 20 minutes at 240℃, then 15 minutes at 220℃.