This Semi-Rye Sandwich Sourdough is squishy. I don’t know if that’s the perfect word for it. But when you press on the loaf, it squishes down and puffs back up. The crumb is like a soft, tender sponge. But it’s not dry like a sponge at all. It’s actually very hydrated. It’s such a good texture – I highly, highly recommend tasting it yourself. Because clearly, I’m describing it very awkwardly.
This loaf is only made with five ingredients: bread flour, rye flour, sourdough starter, water, and salt. Actually…technically, that’s only four since starter is flour and water. Honestly, I don’t think I’ve ever loved a sandwich bread more. Make an egg in a hole with this bread. Make French toast, or a sandwich. Just toast the bread and consume it alone. It’s SO GOOD.
And the coolest thing about this bread is the color. When you bake this, take a slice into the light. (Or just take a closer look at my photos.) Look at the color of the crust…spoiler alert: it’s a very light golden brown. Then, look at the interior. Major spoiler alert: it’s a cool color. It’s almost a subtle gray. Such a nice warm and cool contrast! The cool tone is from the rye. Flours are so intriguing, right?
Semi-Rye Sandwich Sourdough: Timing
This loaf is so easy. Here’s how it goes:
9pm the night before:
- Make the levain
In the morning (you can push this part to start any time before 1pm):
- 9am: Make the dough
- 10am: Add the salt
- 11am: Stretch + fold
- 12pm: Stretch + fold
- 3pm: Move the dough into the pan
- 5pm: Bake!
A much simpler sourdough recipe than most. Enjoy!! If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Semi-Rye Sandwich Sourdough
- 13" Pullman pan or 2 9"or 8" loaf pans
- 120g water
- 100g sourdough starter
- 100g bread flour
- 50g rye flour
- 350g water
- all the levain
- 150g rye flour
- 330g bread flour
- 8g salt
- Make the levain, cover and let sit overnight (12-16 hours).
- In the morning, combine the dough ingredients, minus the salt, thoroughly. Cover and let sit for an hour.
- Add the salt and with wet hands, stretch and fold the dough until the salt is mixed in completely. Cover and let sit for an hour.
- Stretch and fold the dough. Cover and let sit for an hour.
- Stretch and fold the dough again. Cover and let sit for 3-5 hours (time is dependent on temperature), until puffy and risen.
- Place the dough into a 13” Pullman pan or 2 oiled standard loaf pans. Cover and let rise until the dough reaches an inch below the top of the pan (2-3 hours). Preheat the oven to 425F.
- When the oven is preheated, place the covered pan (or milk wash the tops of the 2 loaf pans) in the oven and turn the temperature down to 400F. Remove the cover after 30 minutes and continue to bake for 20 more minutes.
- Remove from the oven and the pan(s). Let cool on a cooling rack for 2 hours. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Let me know what you think of my recipe in the comments below! If you want another sourdough loaf recipe, check out my Honey Roasted Garlic Sourdough!