Comments on: Sourdough 90-Rye Bread Recipe

By: A A

A A — Fri, 27 Jun 2025 10:02:44 +0000

In reply to Iris. Iris, I would do the latter. I just made this for the first time in an oval cast iron cloche and baked it at 450 degrees (F), covered, for 25 minutes. Then uncover, reduce heat to 400 degrees and continue baking for approximately 25 minutes. I checked the internal temperature at that point, and it was done at 208 degrees. Make sure the pan base and lid are preheated before (carefully) placing the dough (on parchment) in the pan before baking. (I plan to make this again soon, because I don’t think this first loaf will last very long here.)

By: A A

A A — Fri, 27 Jun 2025 09:55:40 +0000

https://uploads.disquscdn.com/images/6bf8d126761eb256b243ee2c9f597615fbc4c1cc54715f2da07fef1e69e02c86.jpg https://uploads.disquscdn.com/images/78eabdeef18dc17e162d9fef69fb285d8df2c4e3885bb4978a9ab71fc1dfb9b5.jpg I got my hands on some organic, dark rye flour and made this yesterday. No exaggeration, it is absolutely fantastic. It makes a beautiful loaf, and the flavor and crumb is excellent – not stodgy at all. I can get nice, thin slices, too. The only variation I made in the recipe was to make it an oval loaf and bake it in a coated cast iron cloche. For my oven, that meant placing the loaf on parchment and placing it all in the preheated pan. Cover (with preheated cover) and bake at 450 degrees for 25 minutes. Uncover, reduce heat to 400 degrees, and bake another 25 minutes. I checked my loaf with an instant read thermometer, and it was ready at 208 internal degrees. Remove from pan to a rack to cool. The hardest part is waiting another 20 hours or so to cut it, but please do to get the perfect rye crumb.

By: Iris

Iris — Sun, 01 Jun 2025 11:43:02 +0000

If I use dutch oven :
Should I bake 30 minutes WITHOUT the lid at 450ºF then another 30 min WITHOUT the lid at 400ºF or bake 20 min WITH the lid at 450ºF then another 30 minutes WITHOUT the lid at 400ºF?

By: Patricia

Patricia — Sat, 10 May 2025 11:03:08 +0000

I made this exactly using home milled rye. I did however make it pans. I made 3 mini loaf pans for ‘cocktail rye’ size. In one loaf I incorporated some candied ginger bits and walnuts for a stand alone snacking loaf. This is an excellent recipe. It could not be easier. I got a nice rise, too.

By: Marius Flataas

Marius Flataas — Sat, 10 May 2025 03:32:40 +0000

In reply to Kelly. Hi Kelly, I have lived in germany and have a love for Bauernbrot. Made rustico from Maurizios book yesterday and gave me memories of this bread. Care to share how you tinkered with rustico to make it even more like bauernbrot?

By: Anna

Anna — Fri, 09 May 2025 13:29:09 +0000

This recipe looks so great! I have 2 questions: 1. I know you mentioned in this page that this bread could be baked in a Dutch oven. Could you kindly please write the specific instructions for baking this bread in a Dutch oven? I want to make sure I am going to use the right temperature / timing. 2. The recipe mentions to use part bread flour. Can this bread flour be “whole wheat” or it has to be regular “wheat” bread flour? It is possible to use whole wheat bread flour and would it require any changes if using it? Thank you so much in advance

By: rachel

rachel — Mon, 28 Apr 2025 20:47:17 +0000

Hi, I have searched the site but can find no clarification about oven settings. My home oven has a fan bake option, bottom element only or top and bottom elements. There's a 15-20deg C adjustment to be made depending on whether I'm using the fan or not. This recipe only notes 230C. I don't know if I should be reducing that to 215C if using fan bake. I baked this loaf at 230C fan and it cooked way faster than the recipe stated. Clarification would be greatly appreciated. (American recipes often don't specify whether the temp is for fan bake or conventional bake – is fan bake not a standard setting in American home ovens?)

By: Cristy

Cristy — Mon, 24 Mar 2025 15:14:32 +0000

In reply to Mpishi.

I used 4 grams of caraway seeds and 4 grams of coriander seeds.

To bake in a pan, after the first, 20-minute rise, scrape the dough into the loaf pan and smooth it into shape with wet hands.

No need to steam the oven while baking.

I like a narrower pan for this amount of dough. I use a Pullman pan.

By: Juan Carlos

Juan Carlos — Sun, 23 Mar 2025 17:18:58 +0000

Your My Best Sourdough Recipe has worked incredibly well for me, but this one beat me. I tried to shape it and the dough stuck to everything even though I heavily floured my hands and surface. Ended up throwing away the dough. Not sure what I did wrong. Maybe should have used less water?

By: Mpishi

Mpishi — Mon, 17 Mar 2025 00:41:27 +0000

I see that a few people have commented about using a loaf pan for this, but are there any particular details necessary to do so?
Since it will be baked in a loaf pan, should I still use a proofing basket or switch to a bowl?
Should I use the old standard 9×5" load pan or the 8.5×4.5" that seems more common nowadays?
Should the temperature be the same?
Since the loaf will not be as fully exposed to the air, is steaming the oven still necessary?
If I wish to add caraway seeds to this, what would be a good amount without affecting any of the other percentages?
Some of these questions are addressed, in part, by some of the comments, but I'd like to know as much as possible before getting started so that there will be fewer adjustments the next time, if any are needed at all.
Thank you!