Estonian Leib Sourdough (Printable Version)

A hearty dark rye loaf with malt and caraway seeds, ideal with butter, cheese, or smoked fish.

# What You’ll Need:

→ Sourdough Starter

01 - 3.5 oz active rye sourdough starter

→ Dough

02 - 14 oz dark rye flour
03 - 3.5 oz bread flour (wheat)
04 - 10 fl oz lukewarm water
05 - 1.8 oz dark rye malt or barley malt powder
06 - 2 tbsp molasses or dark honey
07 - 1 tbsp caraway seeds
08 - 2 tsp fine sea salt

→ Topping

09 - 1 tsp caraway seeds (optional)

# Step-by-Step Guide:

01 - In a large bowl, combine the rye sourdough starter, lukewarm water, and molasses. Stir until fully dissolved.
02 - Add dark rye flour, bread flour, malt powder, caraway seeds, and salt to the starter mixture. Stir with a wooden spoon until a thick, sticky dough forms.
03 - Cover the bowl with a damp cloth and let the dough rise at room temperature for 10 to 12 hours, or overnight, until visibly expanded and bubbly.
04 - Line a loaf pan with parchment paper or grease it lightly. Transfer the dough into the pan and smooth the surface with a wet spatula. Sprinkle with caraway seeds if desired.
05 - Cover the dough and allow it to rise for an additional 2 to 4 hours, until nearly reaching the pan's rim.
06 - Preheat the oven to 430°F. Place a pan of hot water on the lower rack to generate steam during baking.
07 - Bake the loaf on the middle rack at 430°F for 15 minutes. Then reduce heat to 375°F and continue baking for 30 minutes or until crust is dark and loaf sounds hollow when tapped.
08 - Remove the bread from the oven and cool thoroughly on a wire rack before slicing.

# Expert Tips:

01 -
  • The crust shatters when you cut it, and the crumb stays moist for days without going stale.
  • It fills your kitchen with a scent so deep and toasted, people ask what you're cooking before they see the bread.
  • You don't need to knead or fuss, the starter does the work while you sleep.
  • It pairs with nearly everything: sharp cheese, smoked trout, pickled beets, or just cold butter and sea salt.
02 -
  • If your starter isn't bubbly and doubled within a few hours of feeding, the bread won't rise properly, feed it twice before you start.
  • The dough will be much stickier than wheat dough, resist the urge to add more flour or it will turn dense and dry.
  • Don't skip the steam pan, it's the secret to a crust that crackles instead of turning leathery.
  • Let the loaf cool for at least two hours, the flavor deepens as it rests and the crumb sets properly.
03 -
  • Weigh your flour if you can, rye absorbs water differently depending on how it's milled and a scale keeps the dough consistent.
  • Let the bread rest a full day before slicing if you have the patience, the flavors marry and the crumb slices clean.
  • Save the heels and dry them out for breadcrumbs, they add incredible depth to meatballs or as a topping for gratins.
  • If your oven runs hot, start checking the loaf at 40 minutes, every oven has its own personality.
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