Rate this recipe!
| Servings |
|
Ingredients
- 250 grams Kosher pickle juice -- warm to 95F
- 100 grams 100% sourdough starter
- 8 grams kosher salt
- 1 tablespoon blackstrap molasses
- 136 grams Hodgson Mills whole grain rye flour
- 1 tablespoon caraway seeds -- optional
- 214 grams KA bread flour
Ingredients
|
Rate this recipe!
|
Instructions
- In a large bowl, mix pickle juice, sourdough starter, salt, and molasses. Add rye flour and mix until smooth. Add caraway seeds and bread flour. Mix by hand until all flour is incorporated and dough forms a shaggy ball. Set aside for 20 minutes.
- Stretch and fold dough in bowl by pulling the all four corners of the dough with a wet hand, and dropping it upon itself trapping air. Set aside for 20 minutes.
- Repeat step two, two more times. Then allow to rest for 90 minutes.
- Refrigerate dough for at least 18 hours, but no more than 36.
- Remove dough from refrigerator, shape and place in banneton or baking dish. Allow to rise for about 3-4 hours.
- Preheat oven and baking stone for at least an hour at 500F.
- Bake loaf covered for 30 minutes, then uncover and lower temp to 475F and continue baking until you achieve the color of crust you desire. I also allow to loaf to sit after baking in the oven for about 15 minutes with the oven door partially open.
- Cool for at least two hours before slicing.
Share this Recipe