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image of sliced semi-rye sandwich sourdough recipe

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.
5 from 1 vote
Prep Time 23 hrs
Cook Time 50 mins
Total Time 23 hrs 50 mins
Course Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine American, Healthy
Servings 1 13" loaf or 2 standard loaves
Calories 141 kcal

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!