@not.only.bread: Sourdough Bread - Recipe 👇🏻🌾 Rye & Wheat Blend Recipe 👇🏻 This was an improvisation that turned out to be a real discovery for me - it 100% brought me back home 🇺🇦🥹. This is the kind of bread we often bought in stores and called “dark bread.” It’s so delicious: a deep, rich flavor from the rye and whole wheat flours, a light airiness from the bread flour, and an aroma that just makes you grab butter from the fridge and spread it on the still-warm bread 🤤🥹. You absolutely have to try it! Ingredients: 100 g whole wheat flour (I used caputo Integrale) 100 g strong bread flour (i used manitoba from Caputo - Il Mulino di Napoli) 100 g dark rye flour 100 g light rye flour 280 g water 150 g sourdough starter 8–10 g salt Fermentation temperature: 22–23°C (72–73°F) Warm fermentation: 6 hours Cold fermentation in the fridge: 16 hours Process: 1. Mix water + flours + sourdough starter until combined (fermentolyse). Rest 1 hour. 2. Add salt and mix well until fully dissolved. Rest 1 hour. 3. First coil fold. Rest 1 hour. 4. Second coil fold. Rest 1 hour. 5. Third coil fold. Rest 1.5–2 hours. 6. Shape into a boule (round) or batard (oval), place in a floured proofing basket seam side up, and let rest 20–30 min at room temperature. 7. Place in the fridge overnight. Next day: Remove the dough from the fridge, place it seam-side down on parchment paper, and score. Baking (Dutch Oven): Preheat the oven with the Dutch oven inside to 250°C (480°F) Carefully transfer the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes. Remove the lid, lower the temperature to 200°C (400°F), and bake for another 15–20 minutes, until deeply golden and fully baked. Open bake (baking steel/stone): Bake in preheated oven at 250°C (480°F) with steam for 20 min, then carefully open the oven door to release steam and bake at 200°C (400°F) for 15–20 min until golden brown . Let the bread cool completely before slicing 🤍🥖 Notes: 💡For this bread, I recommend using very strong bread flour, because the rye and whole wheat flours don’t have enough gluten to form a strong structure on their own. Even a small amount of strong flour will act as the framework. 💡Working with this flour mix is a completely different experience - rye flour is softer, and the dough feels almost like clay. It’s not very elastic, but don’t be afraid - it’s a very interesting process! 💡If your kitchen is warmer than the recipe indicates, fermentation will take less time; if colder, it will take longer. #artisanbread #sourdoughstarter #sourdoughbread #artisanbread #breadrecipe

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Thursday 30 April 2026 08:54:21 GMT