Black Death Rye Sourdough Loaf

Two halves of Black Death bread loaf showing texture and crumb.

Ingredients (for 1 kg loaf)

  • 450g bread flour (high gluten, 12% protein)

  • 50g whole rye flour

  • 10g activated charcoal powder (optional but gives the dark black color)

  • 380g water (76% hydration)

  • 120g active sourdough starter (100% hydration)

  • 10g salt

1. Autolyse (1 hour)

Mix flour, charcoal, and 350g water (keep 30g aside).

Let it rest for 1 hour to hydrate.

2. Add Starter & Salt (Start Bulk Fermentation)

Bulk fermentation starts now.

Add 120g sourdough starter and mix well.

Sprinkle in 10g salt and add the remaining 30g water. Incorporate thoroughly into the dough.

Let it rest for 30–40 minutes.

3. Strengthening the Dough (Folding & Laminating)

Stretch & Fold – 1st Round: Perform one stretch and fold. Let rest for 30 minutes.

Lamination – 2nd Round: Stretch the dough thin on a damp counter, then fold it back together. Let rest for 30 minutes.

Stretch & Fold – 3rd & 4th Rounds: Repeat a stretch and fold every 30 minutes for two more rounds.

Final Rest: After the last stretch and fold, let the dough rest for 60–90 minutes.

4. Bulk Fermentation – Total Time: 4.5–5 Hours

Bulk fermentation is counted from the moment the sourdough starter is added until shaping.

Total fermentation time: 4.5–5 hours.

5. Shaping & Proofing

Lightly flour the counter and shape the dough.

Place it into a floured banneton and proof overnight in the refrigerator for 12–16 hours at 39°F (4°C).

6. Baking in a Dutch Oven

Preheat the oven to 450°F (232°C).

Bake covered for 20 minutes.

Uncover, reduce the temperature to 430°F (221°C), and bake for another 20 minutes.

Cool completely before slicing. ENJOY!