Does someone has an easy to understand recipe for a classic 3-stage rye sourdough bread? I have got a starter already. I did one recipe but it is not a 3 stage one and I believe that the 3 stage one does probably something to the antinutrients in the grain. I simply like rye bread!
I haven't done sourdough for a few years, and I am not a recipe person, but I looked up recipes to see what exactly they were calling 3 stage and if I had to pick a recipe that I saw to try, it would be this one: 3 stage rye Plus I learned why my rye sourdough never stayed together, I'd just bake it into tortilla/cracker things, since it never had any cohesion.
I look forward to seeing if others come up with neat ideas!
James Beard's recipe might be what you are looking for:
James Beard's Sourdough Rye Bread
Cover the sourdough loaves with kitchen towels to prevent the crust from hardening.
1 package active dry yeast
2 cups lukewarm water 2 cups all-purpose flour
2 cups rye flour
1 cup lukewarm water
1 package active dry yeast
2 ¼ cups lukewarm water
2 teaspoons salt
1 tablespoon caraway seeds
1 1/2 teaspoon poppy seeds
2 tablespoons melted butter
3 tablespoons granulated sugar
6 cups all-purpose flour
Butter and cornmeal, for the baking sheets
1 egg lightly beaten with 1 tablespoon water, for egg wash
Three days in advance: In a bowl, combine the yeast with the lukewarm water. Add the 2 cups flour and blend. Pour the starter into a container and seal tightly. Allow starter to sit at room temperature for 2 days. Then place in the refrigerator for 1 day.
One day in advance: Place 1 cup of the “starter” in a bowl. Measure in the rye flour and lukewarm water. Mix together and cover with plastic wrap. Let stand overnight at room temperature.
The bread: Dissolve the yeast with ¼ cup of the lukewarm water. Stir down the dough that has been standing overnight. Add the dissolved yeast, salt, caraway seeds, poppy seeds, melted butter, and sugar. One cup at a time, add 4 cups of the flour, stirring to make a stiff dough. Turn the dough out onto a clean surface and knead for 10 to 12 minutes. Shape the dough into a ball and place in a buttered bowl. Turn the dough over to coat it with butter. Cover and place in a warm draft-free place to rise until doubled in bulk, about 2 hours.
Meanwhile, butter 2 baking sheets and generously sprinkle with cornmeal.
Punch down the dough and divide it in half. Shape each piece of dough into a free-form loaf and place it on the prepared baking sheets. Cover and let it rise for 1 hour.
Preheat the oven to 375°. Brush the loaves with the egg wash and bake for 30 minutes, or until the bread is golden and sounds hollow when the bottom is tapped.
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