This is my all-time favorite bread – since I’ve been baking it, I am totally spoiled. 🙂
It’s an acne-safe recipe, as long as you make it with fluoride-free water (very important!).
This assumes you already have a sourdough starter – if you don’t, just google “how to to start your own sourdough starter” – it’s pretty straightforward.
So here we go!
In the morning, pull your starter out of the fridge, and add some flour and water to make a decently soupy consistency – like a lentil stew, maybe. I add enough flour and water to fill up my pint starter jar about halfway full, which will allow room for the starter to grow as it wakes up. Put a lid on, and then put the starter in a warmish (or room temp) place until evening. By that time, your starter should be bubbly and nearly double the size! (You can also shift the schedule here so you pull out the starter in the evening, mix the dough the next morning, and bake the following night.)
The following amounts are for a 9″ Pullman loaf pan with lid. For a 13″ pan, multiply all ingredients by 1.5.
Mix the following wet ingredients in a big glass, ceramic, wood, or stainless bowl:
- 100g active sourdough starter (rye or einkorn based) (~½ cup)
- 400mL water (spring water, well water, or other fluoride-free, chlorine-free water)
- 250g whole rye flour (~2 cups bagged flour, a bit more if you’re fresh-grinding)
- 250g whole einkorn flour (~2 cups bagged flour, a bit more if you’re fresh-grinding)
- 9g salt (~2 teaspoons)
In a separate bowl, combine dry ingredients:
Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated.
Butter or oil the inside of a loaf pan to prevent the bread from sticking (I use a Pullman 9″ loaf pan).
Scoop the dough into the loaf pan and put the lid on.
Add a little flour to the starter (to make it a bit drier, to slow down fermentation) and then stick it in the fridge with the lid on.
For proofing, place the loaf pan in a warm part of your kitchen for 8-16 hours (oven with the light or pilot on, or use a seedling heating mat, or a 70ºF ish kitchen should be fine too). The duration here depends on how vigorous the starter is, how warm your kitchen is, etc. 60ºF will work too, it just will take a bit longer. Basically, you want to catch the dough as it “peaks” during the rise – where it hits maximum expansion, when the bacteria and fungi have eaten most of what they can get from the flour, but before it starts decreasing in size (falling). In the Pullman loaf pan I use, the dough typically gets to around 1″ from the top of the pan at mamixal rise.
Preheat your oven to 450ºF.
Put the loaf pan (with lid on) into the oven, and bake for 20 minutes.
After 20 minutes, remove the lid on the loaf pan, and bake for another 15 minutes (or until internal temperature of the bread reaches ~190-200ºF). We remove the lid here to develop a good crust.
Pull the bread out, dump onto a wire cooling rack, and let cool as long as you can stand it before cutting into it! 🙂
Store on the counter, covered or uncovered as desired. I usually prop the bread upright with the cut end on a small plate or right on the butcher block to keep it from drying out and oxidizing, and leave it uncovered.
After it’s been sitting out for a few days, you can rehydrate the bread by cutting a slice, brushing some water on the crust and a little on both sides, and then toasting it!