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Caraway & Dill Rye Sourdough Bread

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  3. Caraway & Dill Rye Sourdough Bread
Posted Date : 24 May 2025
A robust rye sourdough bread recipe for professionals. It is infused with caraway & dill, made with SwissBake Type 55 Flour and Rye Sourdough Powder.
BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 MINS
PREP TIME : 24 hours

Ingredients

Preferment – Day 1

• le'sourdo® RoggenArte – 50 g 
• Rye Flour – 75 g 
• Water – 150 g 

 

Preferment – Day 2 Feeding

• Rye Flour – 75 g 
• Water – 100 g 

 

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. 

 

Dough Mixing & Development: 

• 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. 

 

Cold Retardation:

• 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. 

 

Final Handling & Baking:

• 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.