Semi-Rye Sandwich Sourdough
This high-hydration Semi-Rye Sandwich Sourdough loaf is the perfect sliced bread. It has all the flavor and texture of a high-hydration boule but in a loaf! And square loaves are so much fun. Plus, this loaf is only 5 ingredients! Sourdough magic.
Equipment
- 13" Pullman pan or 2 9"or 8" loaf pans
Ingredients
levain
- 120g water
- 100g sourdough starter
- 100g bread flour
- 50g rye flour
dough
- 350g water
- all the levain
- 150g rye flour
- 330g bread flour
- 8g salt
Instructions
- 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!
Notes
The time the dough takes to ferment depends on the environment's temperature. I try to keep my dough environment temperature between 75-80F. At that temperature, the dough will typically take the least amount of time to ferment. If your kitchen is colder, be patient and let the dough do its thing!