Caraway & Dill Rye Sourdough Bread
Bold, aromatic & naturally fermented — this Caraway & Dill Rye Sourdough Bread recipe with rye sourdough starter is designed for artisanal bakers and commercial setups seeking a distinctive flavour profile. Using le’sourdo® Rye Sourdough Powder and SwissBake® T55 Flour, this formula ensures a stable sourdough process with deep rye complexity, subtle tang, and excellent dough handling. Ideal for Eastern European-inspired menus, gourmet sandwich breads, or as a specialty item in artisan bakeries.
Preferment – Day 1:
• le'sourdo® RoggenArte – 50 g
• Rye Flour – 75 g
• Water – 150 g
Preferment – Day 2:
• Rye Flour – 75 g
• Water – 100 g
For Main Dough:
• Rye Flour – 500 g
• SwissBake® T55 Flour – 850 g
• Preferment – 300 g
• Water – 650–700 g
• Salt – 20 g
• Fresh Yeast – 10 g
• Caraway Seeds – 15 g
• Fresh Dill – 15 g
METHOD
Preferment Preparation: Combine RoggenArte, rye flour & water. Allow to ferment for 24 hours at 22°C to 24°C. On the second day, feed the preferment with fresh rye flour and water. Use once it shows active fermentation.
For Loaf: Combine all ingredients (including preferment) in a spiral mixer. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 60 minutes. Refrigerate dough at 4°C to 8°C for 16–20 hours. Bring to room temperature and allow to acclimatize at 24°C for 45 minutes. Divide into 600 g loaves. Shape and place on floured boards. Proof at 32°C, 85% humidity for 40 minutes. Bake in deck oven at 240°C falling to 210°C with steam for 35–40 minutes.