100% Rye Loaf
inspired by the viral $60 rye loaf
Ingredients
- 500 g whole rye flour
- 440 g water
- 20 g rye sourdough starter
- 10 g salt
Method
- Rye sour: Use an active starter maintained entirely on rye flour and equal-weight water. Mix the starter with the sour's flour and water. Cover and ferment at 70–75°F / 21–24°C for 10–14 h, until well expanded, bubbly, and distinctly sour. If sluggish, refresh the starter before proceeding.
- Dough: Mix all the ripe sour with the Final Dough flour, water, and salt for 4–5 min. Expect a sticky paste; do not knead or add flour to make it elastic. Cover at 73–77°F / 23–25°C for ~1–2 h, until aerated and visibly expanded.
- Shape: With floured hands and a scraper, gently round the dough. Place seam-side up in a well-floured, cloth-lined round basket sized for a 1 kg loaf. Proof ~20–40 min, until slightly swollen; do not wait for doubling. Preheat a baking stone to 480°F / 250°C for 45 min during fermentation.
- Crackle: Turn onto a floured peel or parchment rated for the oven temperature. Dust the exposed surface evenly with extra rye flour. Leave uncovered for 10–20 min, just until fine fissures appear; bake sooner if spreading. Do not score, mist, or smooth the top.
- Bake: Transfer to the stone. Bake uncovered for 10 min, then reduce to 410°F / 210°C for 50–65 min, until browned and the center reaches 207–210°F / 97–99°C. Keep scaled batches near this loaf size.
- Rest: Cool on a rack, then wrap in a clean towel. Wait at least 24 h after baking before slicing; the rye crumb needs time to set. Slice thinly and freeze any surplus.
Notes
Inspired by the shape and crust of RYE by Martin Auer. This is a home adaptation, not the bakery's formula. Requires an established rye starter. Allow roughly two days, including the rest after baking.
Source and attribution
Adapted from Stanley Ginsberg, The Rye Baker; crackled-crust method from Natasha's Baking; inspired by RYE by Martin Auer