After two long weeks of daily feedings, my rye sourdough is finally strong enough to use! It bubbled out of its jar (how could it not with the showoff potato flour sourdough showing it what it was supposed to do!) yesterday. As I was cleaning it up and preparing to throw some out so it wouldn't bubble out of it's jar again, I stopped myself and scooped out a portion to use instead! I wish I would have had time to let the bread cool thoroughly before cutting (that is always the best way), but it still made a mighty tasty accompaniment to lunch. If you're new to sourdough, here is how you can make your own.
Light Rye Bread by Joie de vivre
1 oz. rye sourdough starter
8 oz. rye flour
8 oz. warmish water
1. This is a two day process. Start this bread in the morning to eat it the evening of the next day. I'll give a sample timeline with the directions. At 7 am, mix together levain ingredients in a large bowl. Cover with Saran Wrap and leave 10-12 hours.
All of levain
8 1/2 oz. bread flour
1 1/4 tsp. salt
4 oz. warmish water
1. Around 6pm, mix together all of the dough ingredients in a large bowl. Cover with Saran Wrap. Leave to rise approximately 2-3 hours. Around 9pm, fold gently, re-cover and leave to rise overnight.
2. Around 7am the next morning, place a large square of parchment paper on your pizza peel. Sprinkle the parchment heavily with flour, sprinkle the top of the dough with flour and turn the dough out onto the parchment paper. Try your best to shape it into a circular loaf. Cover the loaf with the large bowl and let rest.
3. Around 11 am, pre-heat your oven with a pizza stone inside to 450 degrees F. Slash the top of your dough to allow for better rising. When the oven is preheated, slide the dough, parchment and all, onto the pizza stone. Spray the dough and the inside walls of the oven with water, every 2 minutes, for the first 10 minutes of baking, to create steam.
4. Bake for an additional 40 minutes. Let the bread cool completely before cutting for dinner!
I am submitting my humble rye loaf to Susan over at WildYeast for her YeastSpotting event!