Rye Sourdough Bread – Basic Recipe

Here's how:

• 1

  Mix together the yeast, sourdough, and water. Then add the flour and oil. Mix into a dough. Wait to add the salt.

• 2

  Knead into a smooth dough, about 10 minutes in a mixer or 20 minutes by hand. Add the salt during the last 2 minutes of kneading. The dough should be loose, but not sticky.
  Shape the dough into a smooth, even ball. Let it rise in an oiled bowl covered with plastic wrap for about 1 hour.

• 3

  Fold the edges of the dough toward the center, turn the dough upside down, and then let it rise for another hour.

• 4

  Turn the dough out onto the table. Divide it into 2–3 pieces for loaves or 4 pieces for baguettes. Gently roll each piece into the desired shape.

• 5

  Sprinkle a little flour over the loaves, place them on a baking sheet, and cover with plastic wrap. Let them rise for about 1 hour.

• 6

  Preheat the oven to 260 °C (convection 250 °C).

• 7

  Slice the bread just before you put it in the oven. Reduce the temperature to 220 °C (convection 220 °C).

• 8

  Bake in the middle of the oven until the bread is nicely browned, 25–30 minutes, and then let it cool on a wire rack.