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Rye, Molasses and Orange SourdoughNina Baker (IG: @ninabakingshenanigans) / Home baker, Pleasanton, CA; Adapted from myloveofbaking.com's original recipe |
| • | 1 tbsp. The Perfect Purée Orange Zest, thawed |
| • | 250 g strong bread flour (minimum 12% gluten) |
| • | 100 g rye flour (whole grain Gazelle) |
| • | 60 g active mature starter (100% hydrated) |
| • | 245 g water |
| • | 20 g molasses (increase molasses for a darker shade, not more than 40 g) |
| • | 6 g salt |
| Method: | |
| 1. | Make the starter ahead of time. |
| 2. | Place flours in a big bowl. |
| 3. | Mix water with Orange Zest, then combine with starter and molasses and give a quick mix. |
| 4. | Add the water mixture to the flour and mix using a spatula until well incorporated. |
| 5. | Cover and set aside for an hour. |
| 6. | Add the salt and mix to incorporate. Do not over mix. Knead for about a minute until dough is smoother. |
| 7. | Let this rest for 45 minutes, covered. |
| 8. | Give a fold after 45 minute rest. |
| 9. | Repeat this twice more (3 folds in total at 45 minute intervals). |
| 10. | After the final fold let the dough rest for 1 hour (or longer if your room temperature is below 25 °C / 72 °F). |
| 11. | After the bulk proof, pre-shape the dough and let it rest for 30 minutes. |
| 12. | Then shape the loaf and place in the proofing basket. |
| 13. | Cover with a plastic bag and refrigerate for 18 – 24 hours. |
| 14. | When ready to bake, pre-heat the oven (for 1 hour) with dutch oven (if using), to 500 °F. |
| 15. | Take the bread from fridge (if it hasn’t proofed, you can leave it out for about 30 minutes and place back in fridge). |
| 16. | Place the loaf on a parchment, score/slash and transfer to the dutch oven or directly in the oven/pizza stone. Bake it whichever way you usually bake bread. |
| 17. | Bake lid closed (if using a dutch oven) for 20 minutes and then reduce temperature to 450 °F and bake a further 20 – 25 minutes with lid off (if using dutch oven). |
| 18. | Let the baked bread cool on a wire rack. |
| 19. | Slice and enjoy. |
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