Large Rye Sourdough Bread
Melissa Johnson · breadtopia.com
Against 152 sourdough bread recipes
More water than 79% of recipes.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- More water than 79% of recipes: 76% of the flour weight against the typical recipe's 68%.
- Starter in the middle half of recipes: 19% of the flour weight against the typical recipe's 25%.
Ingredients (7)
- For a 1.5kg dough. See notes for scaling and pan info. *1500 g
- 420 grams bread flour (3 1/4 cups)420 g
- 215 grams rye whole grain flour (1 2/3 cups)215 g
- 145 grams stone ground whole grain bread flour or hard red spring wheat berries (1 cup + 2 Tbsp)145 g
- 590 grams water (2 1/2 cups) **590 g
- 150 grams sourdough starter (1/2 cup)150 g
- 15 grams salt (2 3/4 tsp)15 g
flour 780 gbatter 3035 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 152 recipes. Shaded: the middle half. Tick: the median.
- Starter19% · 29th percentile · median 25%
- Water76% · 80th percentile · median 68%
- Salt1.9% · 37th percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 500°F / 260°C
- median 450°F
- Time
- 20 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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