Aaron's Sourdough Rye

490 Grams Flour

13 Grams Salt

262 Grams starter

290 Grams Warm Water

1.       Combine/mix.  Cover with plastic wrap (coated with spray oil). Let rest 10 MINUTES.

2.      

Knead for 6-7 minutes, working in a little more Bread Flour or White Flour as necessary to keep your hands from sticking.  Form in to a ball. Place in to a resting pan (such as a pie plate) coated with spray oil. Cover with plastic wrap (coated with spray oil). Let rest 2 TO 6 HOURS.  It will spread and rise, but probably not double in size.

3.       Deflate back in to a ball (pack down) without tearing or kneading. Place on the baking stone or in stoneware that has been dusted with corn meal or lined with parchment paper. Let rest 1 TO 3 HOURS.

4.       Make 3-4 slits in the top of the loaf with a wet knife.  Heat oven to 500 degrees. Bake 45 MINUTES.

5.       Feed starter with 131 Grams of water and 131 Grams of flour.

I use about 80% Bread Flour and 20% Rye.  Wheat flour could also be added to the mix.

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