Konstantin Dzuin

Russian Rye Bread, dense and chewy

Light sourness, crispy crust, delicate smell and chewy crumb — that's what you expect from Russian rye bread. That kind of feelings teleports you to the nearest Eastern European shop to buy some nice ‘икра’ or at least ‘докторская колбаса’.

Rye sourdough loafs


Parameter Value
Loaf Weight 500g
Hydration 75%
Starter 22g
Pre-ferment Flour 29.3%

Flour selection

I tried different rye flours available on the market, but my favourite one is Bacheldre Stoneground Rye. My wheat favourite is Bacheldre Strong Unbleached White Flour, it has 12% protein.

Bacheldre was quite difficult to find during lockdown, like any other flour though, especially rye flour.

Total in formula

Ingredient Weight
Water 262g
Dark Rye Flour 239g
Strong Wheat Flour 93g
Salt 6g
Honey 9g

Starter and levain

Starter refreshment

Ingredient Weight Percentage
Ripe Starter 20g 33%
Water 60g 100%
Dark Rye Flour 60g 100%
Total 140g 233%

Levain Build

Ingredient Weight Percentage
Ripe Starter 22g 25%
Water 86g 100%
Dark Rye Flour 86g 100%
Total 194g 225%

Dough Mix & Shape

Ingredient Weight Percentage
Levain 194g 105%
Water 116g 62.5%
Dark Rye Flour 93g 50%
Strong Wheat Flour 93g 50%
Salt 6g 3%
Honey 9g 5%
Total 510g 275.5%

There is no need to knead this dough for longer times. We don't expect gluten development that much with this formula — it would stay sticky and wouldn't pass the window pane test for sure.