Quick Rye Sourdough

There was a lot going on last weekend and I didn't have enough time for a more involved process so I made this very quick and easy rye sourdough bread. There are not many steps to it and the resting times are relatively short. If you use store-bought sourdough you can even get this done in only a few hours. But then where is the fun in that. ;-)

Sourdough

• 70g (2 1/2oz) whole grain rye flour
• 70ml (2 3/8oz) water
• 7g (1/4oz) rye sourdough starter

Combine all ingredients in a mixing bowl, stir until smooth, cover with lid or plastic wrap and let proof at room temperature for 14-18 hours.

Main Dough

• Sourdough
• 350g (12 1/4oz) light rye flour
• 150g (5 1/4oz) all purpose wheat flour
• 200ml (6 3/4oz) water
• 20g (3/4oz) fresh yeast - or 3 tsp Active Dry Yeast, 1 1/2 tsp of sugar and 75ml (2 1/2oz) of water, mixed and let stand for about 10 minutes
• 1 tsp barley malt powder (optional, helps the yeast rise)
• 1 tsp rye malt powder (optional, for coloring)

If using fresh yeast, dissolve yeast and the malt powders in the water. Then combine all ingredients in a mixing bowl and knead with a dough hook for 3 minutes on low speed (kitchen aid mixer level 1) and another 4 minutes on medium speed (kitchen aid mixer level 2).

Put dough on a floured surface and cover with linen cloth. Let rest for 30-40 minutes. During that time fold the dough 2-3 times from the edges into the center going around the dough until it gets to a round shape again.

Form into round shape and transfer dough into well floured banneton, cover with plastic wrap and let proof at 90°F (32°C) for 30 minutes. You get get to that temperature by putting the banneton into the oven with just the light on.

Preheat oven to 465°F (240°C).

Place parchement paper on a baking sheet and turn over dough. With a sharp knife cut a big square with slightly open corners (1/4 inch deep) into the surface. If you like, cut a little cross into the middle.

Spray water into the oven and place baking sheet on middle rack. Backe for 10 minutes, then let out the steam and reduce temperature to 430°F (220°C). With falling temperature bake for another 35 minutes.

Let cool on a cooling rack.

Based on recipe by Bernd Armbrust, published by GU in the book "Brot".