RECIPE: Gili Gold's rye sourdough

Director and head baker of Sydney's Bake Bar, Gili Gold, shares with foodservice her recipe for rye sourdough.


GILI GOLD'S RYE SOURDOUGH
Preparation time: 15 minutes
Cook time: 60 minutes
Makes: 1 loaf (900 g)

SOURDOUGH STARTER
Preparation time: 6-7 days

To begin your starter
1 cup organic unbleached all-purpose flour
½ cup cool non-chlorinated water

To feed your starter
1 cup organic unbleached all-purpose flour
½ cup cool non-chlorinated water

DAY 1

  • Combine the organic unbleached all-purpose flour with water in a non-reactive container. Stir everything together thoroughly; make sure there’s no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature, or 21ºC for 24 hours.

DAY 2

  • You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (about ½ cup), and add 1 cup organic unbleached all-purpose flour, and ½ cup cool water to the remaining starter. Mix well, cover, and let the mixture rest at room temperature for 24 hours.

DAY 3

  • By now you will see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. Begin feeding the starter twice daily, as evenly spaced as possible. Discard half the starter (about ½ cup), and add 1 cup organic unbleached all-purpose flour, and ½ cup cool water to the remaining starter. Mix well, cover, and let the mixture rest approximately 12 hours before repeating.

DAY 4

  • Discard half the starter (about ½ cup), and add 1 cup organic unbleached all-purpose flour, and ½ cup cool water to the remaining starter. Mix well, cover, and let the mixture rest approximately 12 hours before repeating.

DAY 5

  • Your starter should have at least doubled in volume. You’ll also see lots of fine bubbles. The starter should have a tangy aroma — pleasantly acidic, but not overpowering. If your starter hasn’t risen much and isn’t showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create the tangy aroma.
  • Once the starter is ready, give it one last feeding. Discard most of the starter, leaving 200 g. Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. When mixing the sourdough recipe remove however much starter you need for your recipe and transfer the remaining minimum 200 g of starter to a crock, jar, or container for the long-term. Feed this reserved starter with 1 cup of flour and ½ cup water, and let it rest at room temperature for 2-3 hours to get going, before refrigerating. 
  • Store this starter in the refrigerator, and feed it regularly with a scant 1 cup flour and ½ cup water once a week.


RYE SOURDOUGH
300 g water
100 g rye sourdough starter
200 g organic wholemeal flour
300 g organic strong white flour
10 g fine sea salt mixed with 15 g cold water
Semolina for dusting baking tray

Mixing

  • Add all ingredients to a mixer bowl. Mix for 3 minutes on slow speed. Increase the speed to fast and continue mixing for 8 minutes until all ingredients come together into a large ball. Cover with a clean damp tea- towel and allow the dough to rest for 1½ hours.

Folding

  • Knock dough down and fold the dough over on itself. Cover with a clean damp tea towel and allow it to rest for 1½ hours.Knock dough down again and fold the dough over on itself. Cover with a damp tea towel and allow it to rest for 1 hour.

Shaping

  • Dust work bench lightly with flour. Add dough to surface then place into a round banneton that has been dusted with flour. Dust the top with flour, then cover with a damp tea towel.

Proving

  • Transfer to the fridge and leave it to prove for 8-12 hours.

Baking

  • The next morning, preheat your oven to 220ºC for at least 30 minutes before you’re ready to bake. Place your baking tray in the oven and a large pot of boiling water underneath. NB. The water helps form a lovely crust.
  • Once the oven has reached full temperature, carefully remove the baking tray from the oven and dust lightly with semolina. Flip dough onto baking tray and slash the top with a blade. This determines where the bread will tear as it rises.
  • Bake for 10 minutes at 220ºC. Then reduce heat to 180ºC and bake for another 50 minutes or until your crust is as dark as you like it. The darker the crust, the more flavour your bread will have.
  • Allow to cool before slicing.

For further information, please visit bakebar.com.au.