Sourdough Caraway Bread by @lojdovale

2h14

1 serving

🍞

30 g

Active sourdough starter

💧

410 ml

Water

🌾

60 g

Whole rye flour

🍞

500 g

Bread flour

🧂

16 g

Salt

🫙

4 g

Caraway

  1. Combine
    • Active sourdough starter
    • Water
    • Whole rye flour

    Make a levain by combining active sourdough starter, water, and whole rye flour.

  2. Mix
    • Bread flour
    • Water

    Mix bread flour and water for the autolyse.

  3. Cover

    Cover the bowl and leave it for about 1 hour.

  4. Mix
    • Active sourdough starter
    • Bread flour

    Mix the levain into the autolysed dough.

  5. Add
    • Water
    • Salt

    Add water, salt, and crushed caraway, then incorporate them into the dough for about 4 minutes.

  6. Rise

    Leave the dough to rise.

  7. Fold

    After about 30 minutes, fold the dough; repeat the folds 4 times.

  8. Shape

    Let the dough finish proofing, shape it into a banneton, and refrigerate it overnight.

  9. Preheat

    Preheat the oven and covered cast-iron pot to 250°C.

  10. Transfer

    Transfer the dough onto parchment paper, score it, then transfer it to the hot pot, cover, and bake for 20 minutes at 250°C.

  11. Bake

    Remove the lid, lower the oven to 220°C, and bake for about 20 more minutes.

  12. Cool

    Cool the baked bread on a wire rack for at least 40 minutes.

Sourdough Caraway Bread by @lojdovale

2h14

1 serving

🍞

30 g

Active sourdough starter

💧

410 ml

Water

🌾

60 g

Whole rye flour

🍞

500 g

Bread flour

🧂

16 g

Salt

🫙

4 g

Caraway

Preparation Steps

  1. Step 1/12

    Make a levain by combining active sourdough starter, water, and whole rye flour.

    🍞Active sourdough starter
    💧Water
    🌾Whole rye flour
    🥣Mixing bowl

  2. Step 2/12

    Mix bread flour and water for the autolyse.

    🍞Bread flour
    💧Water
    🥣Mixing bowl

  3. Step 3/12

    Cover the bowl and leave it for about 1 hour.

    🥣Mixing bowl

  4. Step 4/12

    Mix the levain into the autolysed dough.

    🍞Active sourdough starter
    🍞Bread flour
    🥣Mixing bowl

  5. Step 5/12

    Add water, salt, and crushed caraway, then incorporate them into the dough for about 4 minutes.

    💧Water
    🧂Salt
    🫙Crushed caraway
    🥣Mixing bowl

  6. Step 6/12

    Leave the dough to rise.

    🥣Mixing bowl

  7. Step 7/12

    After about 30 minutes, fold the dough; repeat the folds 4 times.

    🥣Mixing bowl

  8. Step 8/12

    Let the dough finish proofing, shape it into a banneton, and refrigerate it overnight.

    🧺Banneton

  9. Step 9/12

    Preheat the oven and covered cast-iron pot to 250°C.

    🍲Covered cast-iron pot

  10. Step 10/12

    Transfer the dough onto parchment paper, score it, then transfer it to the hot pot, cover, and bake for 20 minutes at 250°C.

    📜Parchment paper
    Scoring blade
    🍲Covered cast-iron pot

  11. Step 11/12

    Remove the lid, lower the oven to 220°C, and bake for about 20 more minutes.

    🍲Covered cast-iron pot

  12. Step 12/12

    Cool the baked bread on a wire rack for at least 40 minutes.

    ✨Wire rack

Composition

Ingredients

Types

Grain, Fermented, Liquid, Grains, Spices

Ingredients

Active sourdough starter, Water, Whole rye flour, Bread flour, Salt, Caraway

Notes

Active sourdough starter (for the levain), Water (for the levain, for the autolyse, added after the levain), Whole rye flour (for the levain), Caraway (approximately, crushed)

Allergens

Gluten

Dietetics

Dietary regimen

Low-Fat, Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

155 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 29g, Fat: 1g, Fiber: 2g, Sugars: 0.3g

Nutritional Information

Minerals

Sodium: 390mg, Iron: 1.2mg, Potassium: 90mg, Magnesium: 20mg

Vitamins

Vitamin B1 (Thiamine): 0.15mg, Vitamin B3 (Niacin): 1.3mg, Folate: 20µg

Preparation

Time Information

Preparation

1 hour 34 minutes

Cooking

40 minutes

Overall

2 hours 14 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Banneton, Parchment paper, Scoring blade, Wire rack, Covered cast-iron pot

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Bread

Occasions

Everyday Baking

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech, European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Crispy Crust, Soft Crumb, Chewy

Flavors

Savory, Earthy, Slightly Sour, Caraway

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2-3 days (Store in a bread bag or wrapped in a cloth, cut-side down,Keep in a cool, dry place away from direct sunlight), freezer : up to 3 months (Slice before freezing,Wrap tightly in plastic wrap and place in a freezer bag,Thaw at room temperature or toast directly from frozen)