Ok, I'm not one for long-winded intros, so this is what's up. I've been working on finding a good balance between regular bread flour and 100% rye flour in my sourdough recipe. I want to use the properties inherent to the rye to create a tangier, earthier flavor in my sourdough bread. So far, this recipe has been a big hit!

It doesn't have the big airy crumb of a Tartine-style loaf, but it's got excellent flavor and a fun method, so I thought I'd share. As always, feel free to make it your own!

Ingredients

• 350g Bread Flour (I use King Arthur Flour)
• 75g Whole Dark Rye Flour
• 285g Water at about 90 degrees
• 150g Ripe starter at 100% hydration (I like to use the starter after it's risen to it's fullest height and just started to collapse)
• 11g salt

Method

1. Combine flours & water, let sit for at least 60 minutes. I like to let it sit for up to 2 hours.
2. Knead in starter and salt and combine thoroughly
3. Let sit for 3-5 hours, stretching and folding the dough gently every 30-45 minutes. This will strengthen the dough as well as help you monitor its progress. Here’s a good resource if the stretch and fold method is new to you
4. Pre-shape your loaf, rest it for 10 minutes, and perform the final shaping (however you prefer) and place in a banneton or cloth-lined bowl. Remember to be gentle and precise! Each step you take will affect the final loaf out of the oven.
5. Allow to rise at room temperature for about 45 minutes, then place in the refrigerator for at least 12 hours, and up to 24. I let this recipe proof for 48 hours one time as an experiment, and the dough over proofed and collapsed on itself. You will generally get great flavor after 18 hours.
6. Once proofed, pre-heat oven and cast-iron baking vessel to 500F. Bake covered for 20 minutes, and uncovered until crust is deep golden-brown, about 15-20 minutes. I recommend adding steam to the covered portion of the bake, whether you spray down the loaf before covering, place an ice cube in a tray inside the vessel, or whatever method you use, steam will contribute to a great crust.
7. Cool fully, cut, and enjoy!