What you will need
Kitchen Aid mixer
Dough whisk (if you are not using a mixer)
Yields: 2 Loaves
1 cup active sourdough starter
4 1/2 cups bread flour
1 1/2 cups of rye flour
3 cups of water
2 TBS of honey (I use raw honey)
1 TBS of salt
- In a large mixing bowl, combine 1 cup of active sourdough starter and honey with 2 cups of water, mixing until well combined
- Add both the bread flour and the rye flour to the bowl and mix until the flour is fully incorporated. Add an additional 1/2-1 cup of water as needed to create a shaggy, moist dough.
- Cover the bowl with a towel and let it rest for 1 hour.
- After the first hour, add 1 tablespoon of salt into the dough and mix it thoroughly. Cover the bowl again and let it rest for another hour
- Every 45 minutes, fold the dough together. You will do this about three times until the dough is not sticky anymore.
- Cover the dough again, and let it sit for a couple of hours before placing it into the fridge for a bulk overnight rise
- The next day, remove the dough from the fridge and let it sit at room temperature for 1-2 hours
- Preheat your oven to 425 F with your Dutch Oven inside. Your dutch oven will need to be hot before placing your dough into it.
- Using a dough scraper, cut the dough in half.
- Shape the dough into a loaf and score the top of the loaf with a sharp knife or razor blade. Place the dough into the dutch oven, cover it, and put it into the oven.
- Bake the bread for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes until the bread is golden brown and has a hollow sound when tapped at the bottom
- Remove the bread from the oven and let it cool completely before slicing and serving.