Hearty Coriander Sourdough Rye

Hearty Coriander Sourdough Rye

360 grams bread flour (2 3/4 cups)

170 grams rye whole grain flour (1 1/4 cups)

395 grams water (1 2/3 cups)

100 grams ripe sourdough starter of any flour (1/3 cup)

21 grams barley malt syrup or honey (1 Tbsp)

11 grams salt (2 tsp)

7g coriander

1. Mix & Autolyse

In a large bowl, whisk together your 360g bread flour, 170g rye flour, and 7g crushed coriander. Add 395g water, 100g starter, and 21g barley malt syrup. Mix until no dry flour remains. Cover and let rest for 30 minutes.

2. Salt & Bulk Fermentation

Add 11g salt and dimple it into the dough with wet hands.

Perform 3-4 sets of «stretch and folds» every 30 minutes.

Let the dough bulk ferment at room temperature until it has grown by about 50% and feels aerated (usually 4-6 hours total).

3. Shape & Cold Proof

Gently shape the dough into a round (boule) or oval (batard). Place it upside down in a floured banneton.

Cover and refrigerate for 12-15 hours. This cold proof develops the flavor and makes the dough easier to score.

4. Scoring & Baking

Preheat your Dutch oven to 250°C (480°F).

• Turn the cold dough out onto parchment paper.

• The Score: Use a sharp lame to make one deep

«expansion» cut (1cm deep) to allow the bread to grow, followed by shallow decorative patterns if desired.

• Bake covered for 20 minutes.

• Remove the lid, lower the heat to 230°C (450°F), and bake for another 20-25 minutes until the crust is a deep mahogany.