Sourdough Bread

Sourdough Bread

Rye Sourdough

30g (1.1oz) Rye whole grain flour
40g (1.4oz) Water
5g (0.2oz) Sourdough starter (reserved sourdough from a previous batch or fridge)


300g (10.6oz) Wheat flour „Bread“
200g (7.1oz) Water

Main Dough

Rye sourdough
Autolysis dough
150g (5.3oz) Rye whole grain flour or rye light flour
60g (2.1oz) Water
1.5 Teaspoon Dry yeast
10g (0.4oz) Honey
10g (0.4oz) Salt
5g (0.2oz) Butter (soft)


Sourdough Combine rye sourdough ingredients, incubate 18 hours at room temperature (22-24°C / 71-75°F)
Autolysis Combine autolysis ingredients, incubate 30 minutes
Kneading slow for 8 minutes, fast for 2 minutes (light sticky, medium-strength); for hand kneading 3 times longer
Bulk Fermentation 1 hour (24°C / 75°F)
Shaping Long, oval
Final Fermentation 45min – 1h (24°C / 75°F)
Scoring 2 cuts at an acute angle
Scoring Wheat Sourdough Bread
Baking 45 minutes, 250°C (470°F) degreasing to 220°C (420°F), with steam, seam side down

Preparation and Baking

Combine the sourdough ingredients in a small bowl and mix them with a table spoon. Cover the bowl with cling foil or a plate and incubate the sourdough for 16h at room temperature (22-24°C / 71-75°F).

For the autolysis, mix the wheat flour with the water in a big bowl (kneading machine bowl) and allow it to rest for 30 min (covered). This step is very important, because the development of the gluten skeleton starts.

Add the sourdough and all other ingredients to the autolysis dough and knead the dough for 8 min at the lowest step and 2 min at the second step of your kneading machine. If you are kneading by hand, the time increases around factor 3. The ready dough is light sticky and middle-strength.

Cover the bowl with a plate or cling foil and incubate for 1 hour at 24°C (75°F). (bulk fermentation)

Dough before bulk fermentation Dough after bulk fermentation
Dough before bulk fermentation Dough after bulk fermentation. The dough have risen significantly.

Following bulk fermentation knead the dough short on a floured surface to exhale the fermentation gases. Shape the dough in a ball first and form a long moulding loaf (see video tutorial).
Place the loaf seam side up in a well-floured proofing basket, cover loosely with a tea towel so air does not dry the skin of the dough and let it rest for 45 minutes (24°C / 75°F; final fermentation).

Preheat the oven to 250°C (470°F).
When ready to bake, turn over the loaf to a baking tray covered with parchment paper or on a semolina-dusted baker’s peel if using a baking stone. Now the loaf is right side up and the seams is on the bottom. Score the loaf with a sharp blade like a scalpel or razor blade, slash quickly and confidently (see picture).
Scoring Wheat Sourdough Bread
Slide the baking tray with the loaf in the oven and fill the oven with steam. After 10 minutes lower the oven temperature to 220°C (420°F) and open the oven door for a few seconds to let the steam escape. Bake for another 30 minutes until the crust is nicely brown.

Let the bread cool uncovered on a cooling rack grid.

Time is Taste!