Comments on: Sourdough 90-Rye Bread Recipe

By: vardit

vardit — Sat, 16 Mar 2024 05:55:58 +0000

I was thrilled to find this recipe on your site. I have been making almost the identical bread for years and we love it at our home. My levaine has a higher hydration, but I use more flour in the final mixture, so it ends up being about a 50/50 rye to water ratio. Instead of white flour i use whole spelt and I bake it in a loaf pan simply because it makes it easier to slice. I slice the loaf placing parchment paper between each slice (so they don’t stick together) and freeze. We love it toasted to different intensities.
What I especially love about this rye bread is that it is very forgiving. It was the first bread I ever baked when I began my sourdough bread journey about 8 years ago. At first it turned out pretty flat and dense . But as my starter improved and I experimented with hydration levels and different rye flours, it became taller and lighter. But from the beginning it was delicious. I have also discovered that not everyone appreciates the special flavor of rye.
Sorry for getting carried away. Just love that rye!
Thank you for all your great recipes. I have learned so much from you!

By: Maurizio Leo

Maurizio Leo — Thu, 14 Mar 2024 14:58:44 +0000

In reply to Stephanie L. Amazing, so glad this worked out well for ya, Stephanie! It's a sticky dough indeed. Part of the fun :)

By: Maurizio Leo

Maurizio Leo — Thu, 14 Mar 2024 14:58:20 +0000

In reply to Diana. Hey there! Sorry for the delay. I'd set it to 78F, this dough needs to be quite warm. Be sure to warm the mixing water to hit the final dough temp listed above in the recipe, too.

By: Maurizio Leo

Maurizio Leo — Thu, 14 Mar 2024 13:45:34 +0000

In reply to Rob Junkermeier. That'll work, too. Baking time should be very similar!

By: Rob Junkermeier

Rob Junkermeier — Mon, 11 Mar 2024 16:34:22 +0000

Making this loaf this weekend for St. Patrick’s Day to make reubens with. I have a baking stone and the equipment needed to steam my oven, but was wondering if using a Dutch oven would also work and if I should change the baking time?

By: nancy trobaugh

nancy trobaugh — Fri, 08 Mar 2024 10:39:03 +0000

In reply to Maurizio Leo. I tried it again following timeline and recipe much more closely. Excellent rye success!

By: Jeanie

Jeanie — Thu, 07 Mar 2024 22:16:41 +0000

In reply to Ashley Engle. I also live upstate. (Hello, neighbor!) I love Maurizio’s recipes; most of the bread I bake is taken directly or, at minimum, inspired by what I’ve learned here. You asked about hydration so thought I might mention that I am never able to add the suggested extra water, and often reduce the water from the “Mix” portion of the recipe by 20 -30 g, holding it off to the side until I see if it’s needed. I rarely need to add it.

By: Diana

Diana — Thu, 07 Mar 2024 08:19:56 +0000

Hello Maurizio, I’ll be making this tomorrow, so, my question to you is, what temp should I set my Brod and Taylor, to proof the dough? Just purchased it and not quite there in using it? I rely on your site heavily for my sourdough baking journey, and am constantly reading your recipes, directions etc! Thank you so much for a very well informed, detailed site.

By: Stephanie L

Stephanie L — Wed, 06 Mar 2024 16:56:04 +0000

Awesome recipe! Turned out fantastic and sooo delicious! I didn’t quite follow your baking schedule and had to put my leavain in the fridge overnight because it was ready for mixing the dough, but too late in the day. The next day, I brought it back to room temperature and continued with your baking schedule. I used my Emile Henry bread baker with lid on for 30 min at 450 and then lid off at 400 for 30min. When it was done I took it out of the oven and put the lid back on and left it on for 12 hours. I have to say … I was too impatient to wait 24 hours so I cut into it at the 12th hour mark and I am happy to report that my loaf is perfectly baked without any gumminess! Thanks for sharing! I will definitely make this one again, even though it’s a sticky mess!

By: Faw

Faw — Mon, 04 Mar 2024 19:48:13 +0000

In reply to Maurizio Leo. It turned out well and the flavor was outstanding. I did wait 24 hours before slicing and ended up quickly eating four slices because it was so delicious! One thin slice plain, another with some decent French butter, one slice toasted with harissa and Comté and a final toasted with habanero jelly and Comté. Ha, ha, the memory stuck. The crumb was good but I think it could have used a little more time on the final proof. I will be making this again.