How To Make A Light Rye Sourdough delicious homemadebread simple

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Dc_tfE8506o

If you enjoy Rye Bread, you will love this Light Rye Sourdough recipe! It's simple and easy to make, with minimal ingredients! You have the option of folding the dough during the bulk rise, but it's not necessary. I've tried it both ways, and really don't notice too much difference. If you're a true rye lover, I definitely recommend adding caraway seeds for that extra flavor and aroma. • RECIPE: • Recipe adapted from Artisan Sourdough Made Simple, by Emilie Raffa: • Ingredients: • 50 grams active starter • 365 grams warm water • 20 grams raw honey • 106 grams rye flour • 400 grams bread flour • 9 grams sea salt (I prefer pink himalayan) • 5 grams caraway seed (optional) • Directions: • In a large bowl, whisk together the starter, water and honey. (I like to use a Danish dough whisk.) Add the flours and salt until well combined. Finish by hand to make sure the ingredients are fully mixed. The dough will be quite sticky. Cover with a damp cloth or plastic wrap and let the dough rest for 30 minutes. • After the dough has rested, add the caraway seeds and gently fold into the dough. Work the dough into a smooth ball, cover, and let rest for the bulk rise. This usually takes 6-8 hours. You can place your dough on the stovetop under the surface light to help speed things up. • Optional: In 45 minute intervals, you can stretch and fold the dough for added structure. Repeat in 2-3 sets. • Once the dough has doubled in size, gently pull the dough out of the bowl and onto a floured surface. Shape the dough into the shape of the proofing basket. Oblong or round. Let it rest for 5-10 minutes before using a bench scraper to gently lift the dough and place it into the floured proofing basket, seam side up. Cover with a cloth and let rest until puffy. About 30 - 45 minutes. Preheat the oven to 450 degrees f (230 c). Make sure to put your baking pan/cloche/stone in the oven while it preheats. • Once the dough has risen a bit and has a nice bounce-back when depressed, it is ready to go into the oven! Remove the baking pan from the oven (use parchment paper if you're using a non-earthenware pot) and flip your dough out of the proofing basket, into the cloche or pan, seam side down. Take a razor or a lame to score the top of the dough. • Bake for 20 minutes covered, followed by 30 minutes uncovered. Remove from the oven and let cool on a wire rack. Enjoy! • LINKS: • Below are links to products that I use and highly recommend. Some of these are Amazon affiliate links. I will earn a commission from Amazon when you click on the link and purchase the product. Please know I would never recommend a product I don’t use and love! Thank you for your support! • Artisan Sourdough Made Simple: https://amzn.to/46Kj3F2 • Bench Scraper: https://amzn.to/44jLQij • Heat Safe Gloves: https://amzn.to/3T5oDM9 • Danish dough whisk: https://amzn.to/3PGCEQw • Lame: https://amzn.to/3PMwjCZ • Oblong baker: https://amzn.to/3PNwOwS or https://breadtopia.com/store/breadtop... • Oblong proofing basket: https://amzn.to/3O6vioo • Scale: https://amzn.to/44A0O3j • Wondermill: https://amzn.to/3D9DYUB • #Ryebread #sourdough #artisanbread #caraway #easybreadrecipe #familyfriendly #bakingathome #bakingwithkids #organic #organicbaking #breadmaking #freshmilledflour #doityourself #homemade #breadbaking #honey #danish #danishtraditions #denmark #cheeseonrye #sourdoughstarter #levain #starter #stencils

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