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Ingredients
Dough
Instructions
Mix the ingredients for the rye levain and let ripen overnight. In a cool kitchen, this may take 8-10 hours. In
the summertime, use cool water to prevent the starter from ripening in the middle of the night. 100%
hydration rye starter is fairly stiff so you may see no expansion for the first few hours (likewise with the
dough). Aim for the starter to have at least doubled in size when you use it.
Mix all the ingredients together in a bowl until everything is incorporated. Different yogurt brands have
different hydration, so feel add a smidge more flour or water if needed.
Let the dough rise until it has expanded by about 75% (see photo in the gallery below). In a very cool
kitchen (63-65°F), this took 14 hours. A subsequent dough at 68°F took 10 hours. The beer and yogurt are
cold additions, and the dough is relatively stiff, so it doesn't ferment very quickly.
Sprinkle your work surface with whole rye flour and scrape the dough out of your bowl or bucket.
Using a floured bench knife, fold the dough into a ball. Adding flour as needed, flip over the ball and shape
the dough into a boule with your hands. Oval and oblong shapes are fine too, but not the traditional tourte.
Flour your proofing basket and flip the dough into it, seam side up. You'll flip the dough again into your
baking vessel with the smooth side up, but the crust will still crack nicely.
Cover and let the dough proof for 1-2 hours, depending on your ambient temperature. The dough will
expand a little and look slightly puffier (see photo gallery).
About 30 minutes before the end of the final proof, start preheating your oven and baking vessel to 425F.
When the preheat is complete, flip the rye dough out of the proofing basket and onto a sheet of parchment
paper or the base of your hot baking vessel, cover, and return the vessel to the oven.
Wait 24-48 hours before cutting into this bread so that the crumb can set and isn't gummy. Store cut-side
down on a cutting board and cover with a bowl, towel, or bag.
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