If you’re ready to elevate your sourdough game, this Rye Swirl Sourdough recipe is just the ticket. Combining the earthy richness of dark rye with the lightness of white bread flour, this loaf offers a tantalizing twist on traditional sourdough. Let’s dive into the details.
Ingredients:
Light Rye Dough:
- 100g active sourdough starter
- 1 egg (60g)
- 140g heavy cream
- 150g water (room temperature)
- 100g dark rye flour
- 400g white bread flour
- 9g salt
- 30g sugar
- 30g butter (room temperature)
Dark Rye Dough:
- 100g active sourdough starter
- 1 egg (60g)
- 140g heavy cream
- 170g water (room temperature)
- 100g dark rye flour
- 400g white bread flour
- 9g salt
- 30g cocoa powder
- 30g molasses
- 30g butter (room temperature)
Instructions:
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Prepare the Starter: Ensure your sourdough starter is active and ready to go.
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Mix the Doughs: In two separate bowls, mix the light rye ingredients in one and the dark rye ingredients in the other, following Elaine’s Master Recipe.
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Kneading and Folding: Due to the low hydration of the dough, kneading and folding might be a bit challenging. If needed, transfer the dough onto a floured surface and knead gently until smooth.
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Divide and Roll: Once fully proofed, divide each dough in half. Roll out each half into rectangles on a floured surface. If the dough resists rolling, allow it to rest periodically to relax the gluten.
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Create the Swirl: Follow the folding process demonstrated in the video to combine one light and one dark rectangle, creating a swirl effect. Use a spray bottle with water to moisten the dough where sections overlap, ensuring a secure seal with minimal air bubbles.
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Shape the Loaf: Carefully roll the dough into a log shape and place it into a buttered pullman pan or loaf pan. Score the loaf with a lame and cover for the final proofing.
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Final Proofing: Let the shaped loaf prove for another 2-3 hours, covered, until it visibly rises and feels airy to the touch.
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Baking: Preheat your oven to 400°F (200°C). Bake the loaf in a covered pullman pan or a loaf pan in a covered roaster for 55 minutes.
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Cooling and Enjoying: Once baked, allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and savor the delightful swirls of flavor in each bite.
With its distinctive appearance and rich flavor profile, this Rye Swirl Sourdough is sure to impress both novice bakers and seasoned sourdough enthusiasts alike. Enjoy the process of creating this artisanal loaf, and don’t forget to share the love (and perhaps a slice or two) with friends and family. Happy baking! 🍞✨