My Friend, The Starter
My sourdough starter lives in a blue bowl. I call him Sourdough Sam. He is a bubbly, happy little thing. Feeding him feels like talking to a friend. I give him flour and water. He gives me life for our bread. It is a good trade.
An active starter is the heart of your loaf. It is what makes the bread rise and gives it that special taste. Without it, you just have a lump of dough. I remember forgetting to feed Sam once. He looked so sad and flat. I felt so guilty. Do you have a name for your starter?
The Magic of Waiting
Mix everything in a big bowl. Then, you just let it sit. This is called the autolyse. It sounds fancy, but it is simple. The flour drinks up the water. It makes the dough strong and willing. I use this time to wash my favorite mixing spoon.
Patience is the secret ingredient in all good bread. Rushing just makes a tough loaf. This waiting time matters. It builds the structure for a beautiful, airy crumb. I think the dough is getting to know itself. Just like we all need quiet time sometimes.
A Good Stretch
Now for the stretch and folds. You do not need to knead. Just wet your hand, grab an edge, and pull it up. Then fold it over the dough. Turn the bowl and do it again. It feels like tucking a child into bed.
This gentle handling builds strength. It creates layers inside the dough. Those layers will trap air from the starter. That air makes the big holes you see in artisan bread. Fun fact: The stretch and fold method is much older than using a mixer. Our great-grandmothers did it this way.
A Long Winter’s Nap
Next, the dough takes a long rest in the fridge. This is the cold proof. It can sleep for 12 hours or more. This slow, cold sleep is where the flavor grows. It becomes complex and a little tangy. Doesn’t that sound wonderful?
This slow fermentation matters because it develops the best taste. I always put my dough to bed at night. Then I wake up to a loaf ready for the oven. It feels like a little miracle every single time. What is the longest you have ever waited for a treat to be ready?
The Big Bake
Time to bake. Heat your dutch oven very hot. The dough goes from the cold fridge right into the blazing heat. That shock is what gives you a great rise. Then you score the top with a razor. This is your signature. I still laugh at my first loaf. My score looked like a confused worm.
Scoring is not just for looks. It lets the steam escape so the bread can expand properly. If you do not score it, the loaf might burst in a strange spot. Baking it with the lid on traps the steam. This makes a wonderful, crispy crust. What pattern will you try on your loaf?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 1 1/4 cups (295 grams) | |
| Sourdough Starter | 1 cup (227 grams) | Active and bubbly |
| Rye Flour | 1 cup (120 grams) | |
| Bread Flour | 2 1/2 cups (350 grams) | |
| Whole Wheat Flour | 1/2 cup (75 grams) | |
| Salt | 1 1/2 teaspoons (8 grams) | |
| Molasses | 1 tablespoon (17 grams) | |
| Caraway | 2 teaspoons |
My Cozy Rye Sourdough
Hello, my dear! Come sit with me. Today we are making my favorite rye sourdough. It fills the whole house with a warm, earthy smell. I love that smell more than any perfume. This loaf is a little project, but a fun one. It’s like a slow, gentle dance with the dough. We are in no rush here.
Let’s begin. First, we need our starter to be awake and bubbly. I call mine Bubbles. I fed him this morning. He was so happy! Now, mix everything in a big bowl. Let it rest for 30 minutes. This lets the flour drink all the water. It makes the dough so much happier later on.
Step 1: After the rest, we start stretching and folding. Wet your hands so the dough doesn’t stick. Gently pull one side up and fold it over. Turn the bowl and do it again. It feels like tucking a child into bed. We do this a few times over the next couple hours. (My hard-learned tip: Set a timer! I once forgot a fold while talking to the neighbor.)
Step 2: Now, let the dough sit until it doubles in size. This can take many hours. I sometimes let it rise overnight on the counter. It’s a test of patience. But watching it grow is magical. It’s alive, you know! What’s your favorite thing to do while waiting for dough to rise? Share below!
Step 3: Gently shape the dough into a ball. We are not squishing it, just guiding it. Let it sit out for 15 minutes. This helps it form a little skin. Then we do the final shaping, folding the sides in. It’s like wrapping a little present. A very tasty present!
Step 4: Place your shaped dough into a floured basket, seam-side up. I use a tea towel in a bowl. Cover it and put it in the fridge. It will sleep there for about 12 hours. This slow sleep gives the bread its wonderful flavor. Tomorrow, we bake!
Step 5: Heat your oven very hot with the dutch oven inside. Take your cold dough from the fridge. Score the top with a sharp blade. This lets the bread breathe and grow in the oven. Bake it with the lid on, then off. The smell is just amazing. Let it cool completely. I know it’s hard to wait!
Cook Time: 40 minutes
Total Time: 18-24 hours
Yield: 1 loaf
Category: Bread
Let’s Get Creative!
This bread is a wonderful friend to other flavors. You can change it up so easily. I love to experiment. It makes baking feel new every time. Here are a few of my favorite twists to try in the dough.
Sunflower Seed Crunch: Add a handful of sunflower seeds. They give a lovely little crunch in every bite.
Sweet Apple & Cinnamon: Mix in some tiny dried apple bits and a sprinkle of cinnamon. Perfect for autumn.
Savory Herb: Stir in some dried rosemary and a little garlic powder. It’s wonderful with soup.
Which one would you try first? Comment below!
How to Enjoy Your Loaf
Oh, the best part! Slicing into a warm, fresh loaf. The crust crackles. I still laugh at that sound. This bread is so good just with butter. But it can be the star of a whole meal. Here is how I like to serve it.
For breakfast, toast a slice and add mashed avocado. For lunch, a thick slice with sharp cheddar cheese and tomato. At dinner, it’s perfect for dipping into a big bowl of potato soup. So cozy.
What to drink? A cold glass of apple cider is lovely. For the grown-ups, a dark brown ale pairs beautifully. It just feels right. Which would you choose tonight?
Keeping Your Sourdough Fresh
Let’s talk about keeping your bread lovely. A baked, cooled loaf freezes beautifully. Just wrap it tight in foil or a bag. It will keep for three months.
Slice it before you freeze it. Then you can pop out one piece for toast. This saves you from wasting a whole loaf. I remember my first loaf going stale. I was so sad. Now I always freeze half.
Batch cooking means future-you has a treat ready. It makes a busy morning feel special. A warm slice with butter is pure joy. Have you ever tried storing it this way? Share below!
Sourdough Troubles and Easy Fixes
Is your dough not rising? Your kitchen might be too cold. Find a warm spot, like on the fridge. A happy dough will slowly grow.
Is the bread too dense? You might have cut it too soon. I remember my impatience. I sliced into a warm loaf. The inside was gummy. Let it cool completely. This matters for the perfect crumb.
Is the crust not crispy enough? Baking in a hot dutch oven helps. It creates steam for a crackly crust. A great crust makes the flavor pop. Which of these problems have you run into before?
Your Sourdough Questions Answered
Q: Can I make this gluten-free?
A: Sourdough needs gluten to trap air. A gluten-free loaf will be very different.
Q: Can I make the dough ahead?
A: Yes. The long fridge proof is perfect for this. Mix the dough tonight, bake tomorrow.
Q: What if I don’t have rye flour?
A: Use all bread flour instead. The flavor will be milder but still delicious.
Q: Can I double the recipe?
A: Absolutely. Just use a very large bowl. The dough grows a lot.
Q: Is the molasses necessary?
A: No, but it adds a lovely color and a hint of sweetness. *Fun fact: Molasses helps feed the yeast!* Which tip will you try first?
Share Your Baking Joy
I hope you love baking this bread. There is nothing like the smell of fresh sourdough. It fills the whole house with warmth.
I would be so pleased to see your creation. Sharing food is how we connect. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Artisan Rye Sourdough Loaf
Description
A classic, crusty sourdough loaf with the distinctive flavor of rye, perfect for sandwiches or toasting.
Ingredients
Instructions
- Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
- Mix all the ingredients together into a large bowl. Allow to rest for 30 minutes covered with a damp towel, lid, or plastic wrap to autolyse. This allows the water to hydrate the flour.
- Stretch and fold – For the first 3 stretch and folds about every 15 minutes. Complete the last 3 stretch and folds about every 30 minutes.
- Cover with a wet towel or plastic wrap and allow the dough to bulk-ferment until doubled – careful not to over-ferment. This can take up to 12 hours depending on the temperature of the home and the maturity of your sourdough starter.
- Shape into a ball by gently spinning it toward you. Develop a skin. Set out 15-20 minutes uncovered.
- Turn over the boule dough and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.
- Transfer to floured banneton or bowl with tea towel, seam side up. Cover with plastic (you can use a shower cap, plastic grocery bag, or plastic wrap) and proof 12-15 hours in refrigerator.
- Preheat dutch oven to 475 degrees for 1 hour.
- Remove dough from the fridge immediately before scoring and baking and place on parchment paper.
- Rub the dough with flour on top to make the scoring pattern stand out more. Totally optional.
- Score with a razor.
- Bake for 20 minutes with the lid on. Remove lid and bake for another 20 minutes or until browned.
- Allow to cool before slicing.
Notes
- For best results, use a digital kitchen scale to measure ingredients by weight for accuracy.