Shaping Rye Sourdough Bread RECIPE Sourdough Light Rye Bread 360 grams bread flour (2 3/4 cups) 170 grams rye whole grain flour (1 1/4 cups) 395 grams water (1 2/3 cups) 100 grams ripe sourdough starter of any flour (1/3 cup) 21 grams barley malt syrup or honey (1 Tbsp) 11 grams salt (2 tsp) 7 g coriander powder #sourdough #wildyeast #recipe | My Sourdough Bread

Shaping rye sourdough bread is a little different from shaping wheat loaves. Rye dough is stickier and doesn’t build the same gluten strength, so the goal is not to create a super-tight boule but to gently form it into shape. After the bulk fermentation, lightly flour your hands and surface with rye or rice flour. Use a bench scraper to guide the dough and fold it over itself to create surface tension without tearing it. Place the shaped loaf seam-side down in a well-floured proofing basket or l