Rye behaves differently from wheat: pentosans, not gluten strength, control much of the structure. Handle it with wet hands, respect its long cooling time, and let flavor lead.
Yield1 round loaf
GrainFresh-milled Rye
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 300 g fresh-milled rye flour
- 200 g fresh-milled hard white wheat flour
- 390 g water
- 100 g active 100%-hydration starter
- 10 g salt
- 10 g molasses, optional
Method
- Mix all ingredients until no dry flour remains; no intensive kneading is needed.
- Bulk ferment 3–5 hours, until expanded about 50% and small bubbles appear.
- Shape with wet hands and place seam-side up in a well-floured banneton.
- Proof 45–75 minutes or refrigerate 8–12 hours.
- Bake in a Dutch oven at 450°F for 25 minutes covered, then 25–30 minutes at 425°F uncovered.
- Cool 12 hours before slicing.
Grain-specific notes
Rye sourdough needs acidity for structure and keeping quality.
A long cool is not optional; the crumb continues setting for hours.
Rye: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
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Learn the grain
Read the Rye grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.