Sourdough Rye Steakhouse Bread

[58limited]

This is a recipe that I've been tinkering with for several months. This is the final version. I started with this recipe: https://www.farmhouseonboone.com/sou...-bread-recipe/

I wanted to use rye flour so I immediately tweaked the flour bill of the recipe to include it: 300g KA bread flour, 250g rye flour, and 100g KA whole wheat. This is really good and is what I have been posting pictures of for the past few months.




Yesterday I modified it again by using fresh ground Kamut wheat instead of the King Arthur whole wheat and I think this will be my final version of this recipe. This time I made smaller loaves similar in size to the ones served at steakhouses. Look at the oven spring on these 320g loaves!



The sourdough starter that I'm using is one adapted to rye. If you can believe the marketing, it supposedly traces back to 1633 Bavaria, Germany and is sold as the Black Death starter because of an outbreak of the Plague that year. This is a very vigorous starter that loves rye flour: https://www.amazon.com/Nottingham-Fa.../dp/B0DGJZXWGV

Sourdough Rye Steakhouse Bread


115g active sourdough starter
250g KA bread flour
250g dark rye flour
150g fresh ground Kamut flour (or KA whole wheat flour)
26g brown sugar
68g molasses, not black strap
16g cocoa powder
84g honey
57g soft unsalted butter
8g salt
413g water

Rolled outs for topping

• 1. Add all ingredients (except for rolled oats) to a stand mixer and mix with dough hook for 2-3 minutes on low until everything comes together and the dough forms. Then increase the speed and work for another 4-5 minutes until the gluten is developed and passes the windowpane test.
• 2. Bulk ferment: Allow to ferment at room temperature until doubled. In the winter this could take 12 hours or more but only 4 in the summer. Aim for about 8.
• 3. After the bulk ferment, divide the dough into two or more equal parts.
• 4. Pre-shape by providing slight tension and creating a ball with each piece of dough and allow to bench rest for about 20 minutes on the counter, covered with a damp tea towel do the dough doesn’t dry out.
• 5. Shape each piece of dough by gently stretching the dough out into a rectangle.
• 6. Fold one long side into the middle and press your fingers into the seam all the way down it to seal it. Repeat with the other long edge, so that there is one seam in the middle where the two sides meet.
• 7. Roll the dough from the end along the seam, seal the edges and the ends.
• 8. Repeat for the other piece of dough.
• 9. Place in loaves into bannetons seam side up and cover with a damp tea towel or oiled plastic wrap (so it doesn’t stick to the dough) and let rise about 1 hour. Place in refrigerator overnight.
• 10. One hour before baking preheat a cast iron Dutch oven (or better yet, a Challenger bread pan) in the oven at 375^o.
• 11. Bake one at a time for large loaves or two at a time for small loaves (300g-400g): Take one loaf from the fridge, score each loaf a few times with horizontal slashes across the top of the dough or one long score end to end.
• 12. Brush the tops of the loaves with water and sprinkle with oats.
• 13. Bake 20 minutes covered, remove lid, reduce temperature to 350^o, and bake another 20 minutes or until the internal temperature is about 210^o - I pulled some at 200^o and the crumb was more moist that I like.
• 14. Cool before cutting

[Johnny Booth]

That is an impressive loaf of bread. Wish I could taste it with a couple slabs of home-made pastrami.

[Skip]

Very good looking loaf! I'd eat that.

[Carolyn]

I love when I get served warm brown bread in restaurants. Never knew what I was eating, but I love it.
This looks really good.

[barelfly]

Oh gosh! Rye bread is my absolute favorite! Great bake there my friend!!!