Double-fed Sourdough Rye
The Double-fed sourdough Rye is one of my favorite bread versions, it’s not a spontaneous bread loaf to prepare, it stretches over 2 days (sometimes 2 and a half) however the results is spectacular and most important, although this bread has a big title hanging over it, actual kitchen work is minimal with almost no kneading.
Double-fed sourdough Rye – the method
The idea behind this bread is let nature do its thing, the bread mas is functioning almost as a sourdough culture in the sense that the mother dough is a Poolish which is made out our rye sourdough culture plus water and flour and every feeding we add some more of the culture and disperse about 30% of the mass.
The result is a bread full of flavors with a unique texture, the gluten bonds are forming throughout the dough natural rising and with some minimal hand kneading. we are striving for an airy full of tiny bubbles bread with a firm crust which can be used for anything, great for sandwiches, or eaten by its own.
Feeding the bread
We start with an overnight Poolish, this is the starting point of our bread. What makes this bread so interesting, is the feeding spread, the next two feedings are in relatively short intervals, which makes the bread puff but not to the maximum point so there are still sugars in the dough for the yeast to consume, so when we feed them again after just a few hours, it gives this bread a big boost and make it rise higher than usual.
Baking the bread
Baking this bread is highly recommended in a Dutch oven, from a few reasons, first the Dutch oven is a closed environment in which the bread steams out inside an insulated container capturing the steam hence moistening the top of the bread creating a firm crust. Second, the bread loaves are resting in proofing baskets and in order for the bread to stay in its shape we need the borders of the Dutch oven, remember, the dough is pretty loose.