25% dark rye sourdough loaf, 80% hydration

I bake a lot of different breads for my family. However, our weekly staple is this - 25% dark rye sourdough bread. Why is it our staple? It’s easy - the flavour is amazing! Also this loaf has a nice crust and a soft crumb that stays soft for days.

Adding rye does make the dough a little trickier to handle but at 25% it’s still very manageable. I don’t really add times to my process because it varies a fair bit depending on temperature and humidity. Recently, it’s been a lot hotter here and sometimes I feel like I’m rushing against time to get the dough ready structure wise! Typically what I do then is to reduce my levain or reduce my room temperature (yes I turn on the AC).

Here’s the list of ingredients!

180g bread flour
75g rye flour
45g wholewheat flour
230ml + 5ml (for salt) water
60g levain, 100% hydration
6g salt

Hope you enjoy the video and trying out this bake!