⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Because there are very few steps in this recipe, there isn’t much that can go wrong. The most important thing is that the sourdough starter is really bubbly and lively when you mix the dough. The warmer the dough is, the faster it ferments, so if it’s very warm indoors, shorten the rising times. You can easily replace some of the wheat flour with another type of flour - up to a third of the flour amount can be substituted without significantly affecting the baking.
Ingredients
Sourdough Starter (Levain)
- 25 g rye sourdough starter (2 tbsp)
- 100 g water (1 dl)
- 55 g rye flour (1 dl)
Dough
- all of the prepared sourdough starter (save 25g for next bake)
- 500 g water (5 dl)
- 750 g wheat flour, plain or bread flour (12.5 dl)
- 15-20 g salt (1 tbsp)
Instructions
Prepare the Levain (6-10 hours before)
- Mix sourdough starter with water and rye flour in a bowl. Cover loosely with a lid and let stand at room temperature until the sourdough has bubbled up, 6-10 hours.
Make the Dough
- Save a dollop (25 g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other dough ingredients - either by hand until the dough just comes together, or with a dough mixer for 5 minutes on low speed. Cover the bowl with a lid or plastic wrap and let ferment at room temperature for 6-8 hours.
Shape
- Scrape the dough onto a floured work surface, divide it into two pieces, and fold each piece into a loaf (gentle stretch and fold). Place the pieces seam-side down on a generously floured tea towel or in floured proofing baskets. Cover with a towel and let proof for 1-2 hours.
Bake
- Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking.
- Turn the dough pieces over onto a baking sheet with parchment paper and place in the center of the oven, or slide them onto a hot baking stone. Lower the temperature to 230°C (445°F) and bake the loaves for about 35 minutes. Let the loaves cool on a rack.
Notes
Lively starter: The most important factor for success is that your sourdough starter is really bubbly and active when you mix the dough. If it’s not, let it ferment longer.
Temperature: Room temperature significantly affects timing. Warmer = faster fermentation. Adjust times accordingly.
Flour substitution: You can replace up to one-third of the wheat flour with another type (rye, spelt, whole wheat) without significantly affecting the baking.
Minimal effort: This is a 2 out of 5 difficulty level - very manageable with few steps.
No kneading: The long fermentation time develops the gluten structure without kneading.
Storage: The bread keeps well for 2-3 days standing on a cutting board with the cut side down. If freezing, it’s good to slice it first.
Proofing baskets: If you don’t have proofing baskets (banneton), use a well-floured tea towel in a bowl.
Baking stone: For best results, use a preheated baking stone. Otherwise, a regular baking sheet works fine.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson