Classic Rye Country Sourdough ❤️ Naturally Leavened Artisan Bread

Take the sourdough starter out of the fridge and feed it for two days until active to build the levain. Let the levain ferment overnight until very bubbly and active before mixing the main dough. Refer to my earlier post for the detailed step-by-step method. After shaping, cold-proof the loaves in the fridge overnight and bake straight from the fridge the next morning without warming up.

The ingredients below make two loaves:

Levain: 75g sourdough starter ➕ 75g whole wheat flour + 75g water

Main dough flour: 500g bread flour + 200g rye flour (700g total)

Salt: 15g

Water: 525g