To make whole wheat or rye bread using only a sourdough starter without commercial yeast or other ingredients, you can follow a sourdough bread recipe specifically designed for these types of bread. Here's a general outline of the process:
Ingredients:
- Whole wheat or rye flour
- Water
- Sourdough starter
- Salt (optional)
Refresh your sourdough starter: Ensure that your sourdough starter is active and vigorous. If it has been stored in the refrigerator, refresh it by feeding it with equal parts of flour and water and letting it ferment at room temperature until it becomes active and doubles in size.
Create the dough: In a mixing bowl, combine whole wheat or rye flour with water. The exact proportions can vary depending on the recipe, but a common starting point is to use around 500 grams of flour and 350-400 milliliters of water. Mix the flour and water together until a shaggy dough forms.
Autolyse: Let the dough rest for about 30 minutes to an hour. This autolyse period allows the flour to absorb the water and begin gluten development.
Incorporate the sourdough starter: Add your active sourdough starter to the dough. The amount of starter can vary, but a typical recommendation is to use around 20-30% of the total flour weight. For example, if you have 500 grams of flour, use approximately 100-150 grams of sourdough starter. Mix the starter into the dough until it is well incorporated.
Knead and develop gluten: Begin kneading the dough either by hand or using a stand mixer with a dough hook attachment. Knead for about 10-15 minutes until the dough becomes smooth and elastic. This process helps develop gluten, which gives structure to the bread.
Bulk fermentation: Place the dough in a clean bowl, cover it with a damp cloth or plastic wrap, and let it ferment at room temperature. The duration of the bulk fermentation can vary, but it typically lasts around 4-6 hours or until the dough has visibly risen, is puffy, and has developed a sour aroma.
Shape the dough: After the bulk fermentation, gently remove the dough from the bowl onto a lightly floured surface. Shape it into a loaf by folding and tucking the edges underneath to create surface tension.
Final proofing: Place the shaped dough into a proofing basket or a well-floured bowl, seam side up. Cover it with a cloth and let it proof at room temperature for another 1-2 hours, or until the dough has visibly risen and is puffy.
Preheat the oven: While the dough is proofing, preheat your oven to a high temperature, typically around 450-500°F (230-260°C). If you have a baking stone or cast-iron Dutch oven, place it in the oven during the preheating phase.
Score the dough and bake: Carefully transfer the proofed dough onto a baking sheet or, if using a baking stone or Dutch oven, onto a piece of parchment paper. Score the top of the dough with a sharp knife or a bread lame to allow for controlled expansion during baking. If using a Dutch oven, carefully transfer the dough with the parchment paper into the preheated pot. Bake the bread covered for the first 20 minutes, then remove the lid or parchment paper and continue baking for an additional 20-30 minutes, or until the bread has a golden crust and sounds hollow when tapped on the bottom.
Cool and enjoy: Once the bread is baked, remove it from the oven and let it cool completely on a wire rack before slicing. This allows the moisture to distribute evenly and results in better texture.
The process of making sourdough bread requires practice and adjustments to suit your specific sourdough starter and environmental conditions. It's recommended to follow a detailed recipe that provides specific instructions for the best results.