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Not Only Bread, Gdansk (2025)

13/07/2025

Baked with 10% protein flour and 70% hydration — proof that great bread doesn’t always need high-protein flour. Experiment with what you have, and you might just fall in love with the outcome! 😍

01/07/2025

Hi, many of you were interested in the recipe under my post, so I'll share it here☺️

🌾 For the Rye Starter (Sourdough):
• 270 g rye starter
(Note: I don’t keep rye starter regularly, so I used 30 g of my regular 100% hydration wheat starter, fed it with 120 g whole-grain rye flour and 120 g water, left it overnight at 22°C / 72°F. In about 10 hours, it was ready.)

For the Dough:
• All of the rye starter
• 240 g whole-grain rye flour
• 240 g rye flour (You can use one type of flour, but note that whole-grain flour absorbs more water.)
• 300 g water
• 150 g sunflower seeds / pumpkin seeds / flax seeds + 150 g boiling water (I used them in a 1:1:1 ratio for the soaker.)
• 12 g salt
• 30 g brown sugar or honey
• 25 g barley malt extract (or 25 g dry rye malt + 25 g boiling water. If unavailable, you can skip this.)
• 8 g ground coriander and caraway seeds (Optional, but they add fantastic flavor.)

📝 Instructions:

The Night Before:
1. Feed your starter and leave it to ferment overnight until it doubles in size and has small bubbles on the surface.
2. Pour boiling water over the seeds and leave them to soak overnight.
3. If using dry malt, mix it with boiling water and leave it in a warm place overnight.

The Next Morning:
1. Mix all the ingredients in the bowl of a stand mixer and knead for at least 15-20 minutes. The dough should be sticky, pliable, and uniform (rye dough is sticky due to its low gluten content).
• If kneading by hand: Combine all ingredients, let them rest for 30 minutes for better water absorption, then knead for ~10 minutes.
2. Cover the dough and let it rise in a warm place (27–30°C / 80–86°F) for about 2 hours, until small bubbles appear on the surface.
3. Shape the dough and place it into bread pans (this recipe makes one large or two small loaves). Smooth the surface with wet hands or a wet spatula.
4. Let the dough proof in a warm place (27–30°C / 80–86°F) for about 1 hour, until bubbles form on the surface.
5. Preheat the oven to 220°C / 428°F. Bake the bread for 40-50 minutes. The internal temperature should reach 98–100°C / 208–212°F.
6. Remove the bread from the oven and let it rest for 8–12 hours to stabilize the crumb.