Danish RYE BREAD recipe - 100% sourdough rye bread recipe - Smørrebrød

[@Foodgeek]

This bread is so GOOD! 🤤🤤😍 Have you ever tried Danish open faced sandwiches?

[@sh8736]

Yes I used to work for a Danish company and they used to serve them for lunch, the bread was great but some of toppings not so good, pickled herring hmm.... But they also served Danish pastries they were great, do you make those? 😀

[@Foodgeek]

@@sh8736 Mmmh.. Pickled herring! :D I have a recipe for a kringle, which is a common homemade Danish pastry: kzbin.info/www/bejne/bGnIZIlnlKaLl5I :D

[@dfertefwergwergrfgwr]

Hello. Could you explain how to crack whole rye berries? How do I know when I have cracked them enough? What kind of equipment should I use ( besides a hammer :)) It looks like all the rye suppliers in the US have whole berries but not crack berries.Thanks.

[@Foodgeek]

@@dfertefwergwergrfgwr I honestly have never tried. Cracked rye kernels are in every store in Denmark. I'd say if you've cracked most of them in half, you're good to go :)

[@dfertefwergwergrfgwr]

@@Foodgeek ok thanks for responding.

[@MichaelCoburn]

Just always great to see a bit of Danish culture seeping into KZbin and the rest of the world. I am 53 and studied there for 4 months while in University. Jeg elsker Danmark!

[@bosha9035]

Voyage garanti dans ce beau pays !!! Cela fait 20 ans que je mange uniquement ce pain, que j"adore... J'ai essayé votre recette et comme elle est plus simple et plus rapide, j'ai changé pour votre pain qui est excellent. L'astuce de sac zip lock est géniale... Mille Mercis à vos explications claires et précises. Cordialement

[@candacedeshe421]

I just made my first rye loaf, and I can't get over how delicious it is!! My first loaf came out too wet, so I will work on the baking time. I am not sure I can wait 24 hours for my first slice, though!! Thank you, Sune!

[@rvoloshchukify]

I LOVED the bread in Denmark. Was looking for a recipe to recreate the rugbrød I are there until I found yours! Except I let mine sit and ferment overnight and it becomes even more flavourful. Thank you so much for this recipe

[@morsmb1]

Absolutely the best bread ever

[@Foodgeek]

Thank you :D I love it too, the seeds, the rye tanginess

[@rkdb7213]

Rye Bread looks delicious. This is the best site I looked at making bread! Excellent explanation, great linked instructions for those who is interested in bread making and a very pleasant instructor! I give him 10 stars out of ten

[@Foodgeek]

Thanks so much! 😁

[@facelessamber1960]

There are so many rugbrød recipes out there, but this one is my favorite! So easy and so good! Thank you ❤ Min faster loves this recipe too!

[@Foodgeek]

Thank you ❤️

[@MARIAHERNANDEZ-jq3rt]

When I tried for first time i felt in love, I am from Mexico and its so hard to find the ingredients but I am already starting my sourdough, thank you very much for the recipe

[@morsmb1]

Im using this recipe for over half a year now Its my favorite

[@tersta1]

This is my favorite type of bread. The chewy whole seeds and grain berries are what my fast metabolism needs to stay satiated for more than just a couple hours. I need that butter and fatty proteins too! I'm in Canada, so fat is fuel over winter. I ran out of my frozen rye bread in spring and didn't make more, and my starter went off. Now it's mid-summer and I am craving it, so I am fermenting new starter and soaking grains for a big 6 kg batch. I really like your wooden loaf pan! I'll have to make some like that! Thanks for sharing your knowledge. Five years on and it still is high value content! 👍

[@victorrock1997]

It is also very healthy! It's excellent for any type of sandwich! All the best and keep up the good work!

[@filippoprojetto1847]

What kind of hydration do you use for your rye sourdough starter? I see you are building the levain at more than 100% hydration. It's be nice to see your rye sourdough starter maintenance routine. There is not much on the Internet about traditional danish rye bread. I lived in Denmark for almost 2 years and I really miss rye bread

[@ZenCoryCat]

I can’t wait to make this. I took Danish language in college in the US and was introduced to Danish rye bread during class and have loved it ever since. This will be my first attempt at making my own. Thank you.

[@sacadosify]

Very nice bread! I made this yesterday and had it for breakfast. Looking forward to making it again - and might incorporate some flax seeds as well. Reminds me of German Schwarzbrot. Thank you for sharing!

[@thinkathena2]

Looks yummy! I have a rye sour dough starter that I have been working on for the past month. I will be making this recipe tomorrow. Thanks for sharing 🍞

[@poetsandreamers]

Oh my goodness! I am going to try to bake for the very first time in my life. Seems I don't agree with gluten anymore , bummer, BUT makes me want to try to make this delicious looking bread. I am Swedish but live in Montana and they don't sell rye bread here. Wish me good luck and thanks for excellent explained video!!

[@Big-ef5ru]

Every year i visit Denmark i eat a lot of this bread, so tasty!

[@susanpharr6809]

Wonderful! Will have to try this soon!

[@nilsoun5115]

Hei, First off, I have to say I really enjoy Your channel. I'm from Estonia and as You might know the danes have bit to say about our bread culture. Therefore I would challenge You to dig into the estonian rye bread galaxy and shine some light onto the dread of working with rye in general. I would recommend a rye bread called "Pärnu", which is a natural sourdough fermentation with 100% rye flour. A rich, soft, tangy, sweet and malty, airy, crusty ... a definition of a perfect bread in My eyes. This would be a interesting task to see.

[@josephmartelmusic]

Do you have a recipe for this? Would love to try!

[@mikaelpsandersson1097]

Delicious! I’ve had difficulties finding organic malt syrup. So I substituted the water with porter or honey malt beer and added some honey, coffee & cocoa to achieve the richness.

[@Foodgeek]

I've made a substitute with 125g dark ale and 125g dark brown sugar. Simmer until very thicc 😁

[@klaskristian1]

I love Smörrebröd! I often bough them when i traveld with the ferrys between Helsingborg and Helsingör! I makes them myself sometimes using kavring or pumpernickel, but they are great done with rye sourdough

[@sylviaking8866]

That looks divine. Thank you for showing us how to make it. Such a healthy bread too.

[@georgiamillis4218]

My first sourdough starter took a holiday down the plug hole. My current sourdough starter is smelling great and is very active. It is 50% white wheat and 50% dark rye, and I'm so excited to make rugbrød with it soon. Thanks!

[@benstern2079]

Here’s a tip for those of you without the special Dutch oven that Sune uses. I put my bread in the oven on my stone and put a giant iron soup pot upside down over the bread. (Of course I heated it up while the oven was getting up to 260.). It worked beautifully and was much better than using a pie dish with boiling water.

[@mancillado]

Ben Stern thank you for the suggestion! I'll try it with my bread tomorrow!

[@Zelahcooks]

Is it ok to use rye berries? Also how is the bread effected depending on using wheat versus rye sour dough starter? Thank you so much for your help! Making your recipe this weekend!

[@nbks6w8]

OMG those sandwiches! I think I need to visit Denmark! I’ll start with this lovely bread and save my money for the vacation! Thank you!!

[@Foodgeek]

Yes, Denmark is a nice place with lots of great food :)

[@musingfoodie1041]

Oh my god your bread looks fantastic, many thanks! I hope I am patient enough to wait to eat it the next day! I bake quite a bit and I loved the wooden baking mold on the metal base that you used, do you know where could I buy one? Many thanks for such a fantastic recipe! 😉✨

[@maureenpaulette2051]

I’ve been missing your videos, Sune! My loaf is just about ready to go in the oven and I am so excited to try Danish rye bread for the first time! How thick do you typically slice this bread? How long can the rye starter hang out in the refrigerator until I use it again for the next bake? Thanks so much for your videos. I have learned a lot from you!

[@AviSchwartz1]

My first attempt in baking this bread is going on right now. I will have to wait until tomorrow to try it out... Meanwhile I have a question: what is the internal dimensions of this gorgeous wooden pan? I am thinking of making one myself since I cannot find one in the US and shipping from Europe is very expensive.

[@claudiaschimmer1607]

Need to find cracked rye and do this one too! Love your videos and writings. Bought a banneton! You deserve our support! Thanks so much for your kind efforts!

[@martinvo7369]

Instead of malt I used 25g of honey and exchanged the seeds with a 175g mixture from the supermarket (sunflower, pumpkin, pine nuts). The bread was delicious although it is probably quite different to the real danish experience.

[@benstern2079]

I made this bread this week. We are restricted to our home due to the coronavirus and couldn’t get cracked rye or malt syrup. So I substituted cracked wheat (bulgur) and molasses for them. We wash the burgul (local name for cracked wheat) before use so it absorbed some water. In the final mix I used less water and all went well. It came out delicious, although a Dane would certainly say it is not like the original. Many thanks for the terrifically clear instructions and the well written recipe.

[@richardnorrismd]

Hi Sune I am a big fan of traditional Rye bread. But can you please tell me the difference between the malt syrup and the "diastatic" malt powder? I read up on it and the diastase refers to the enzyme produced when the barley is sprouted and then ground up. It converts starches to sugars. Apparently this enzyme is denatured by the heating process in making the malt syrup. So is one better than the other in sourdough rye bread baking? (I feel an experiment coming on...!)

[@frankneumann486]

Thank you for sharing this recipe. This is easy to make and so delicious. This is one of my daily staples now. I substituted the rye kernels for buckwheat kernels since we couldn't get the rye kernels. Best part is that now my wife enjoys it too although she is very gluten sensitive. Thanks again I just made 3 more loafs ☺️

[@vaazig]

I made this bread yesterday and we had it for dinner today with smoked salmon and Swedish hovmästarsås (dill and mustard sauce). Amazing. I have a question though. Why does the levain be at such a high hydration of 160%? My bread deflated a tiny bit, but I couldn't tell from the taste of texture.

[@cookingwithnatalieplum1317]

Bread was fantastic. Excellent recipe!

[@Foodgeek]

Thank you

[@Photoleeo]

Sune, I do love your channel and you have taught me so much and as I regularly visit a very special (to me) Dane in Copenhagen can you suggest where I can pick up a wooden bread pan like the one you use here? While I don't need it I do love the look and fact it's the right size for this amazing bread, baking it in wood will just add to my enjoyment in making it.

[@geraldfrank1630]

What & where can I get the cracked rye kernels? Great stuff! 🙏 I had some black gooey rye bread in Denmark that was like a religious experience! Best in the world.👏

[@leebahbrowning]

Love♥️ I can’t wait to try this! Can I omit the malt? Also, that’s a seriously awesome bread pan!

[@DANVIIL]

My kind of bread! I grew up with this luscious Danish bread when I was a kid and I've always loved it with Lox, cream cheese, Capers, homemade pickled onions and a summer fresh tomato. Now my wife is screaming at me and the keyboard is filled with slobber.

[@Foodgeek]

Haha, that sounds delicious. I gotta get myself a saliva proof keyboard 🤤🤤🤤

[@Juuk-D]

Tomato + Danish mayo + Rye bread + cracked black pepper

[@sergiominelli3526]

Dear Sune , the malt syrup you use Is diastasic or not ? Thanks you and best regards from Ecuador

[@Foodgeek]

Non-diastatic

[@bybbah]

I have tried your chocolate and multigrain bread in fact mine is final 20mns of baking ,it looks delissh.im old fashion so not techno aby then I would send my work.the 3 of you made my baking better .better proof Baker, you and trevor with along I love Ireland. ALTHOUGH I TRULY STARTED WIRH NORTHWEST SOURDOUGH AND THE ENCLISH LADY WHO TALKS LOKE SHE IS SINGING .OVERALL THANK YOU ALL OF YOU.I HAVE SERIOUS NERVES ISSUES FROM WEAK LUMBARD THEN I HAD A BAD NERVOUS BREAKDOWN ,AFTER RESEARCH I FOUND MUST STAY AWAY FROM AND SUGAR OR GLUTEN DERIVES FOOD.IM WEST AFRICAN SO I LEARN HOW TO BAKE SPECIALLY SOURDOUGH. CHANGE ALL MY DIET .THEN I FOUND YOU.NEVER REGRET IT.

[@hurem10]

Thank you 1000 times. This bread is amazing. I love it 😋😀

[@russsherwood5978]

it seems like a pretty easy way to make bread,, have to try it now,,,,, thank you for the video

[@only4fun38]

Superb thank you so much... love your baking tin!

[@daetyme998]

I am looking for a recipe for a Danish rye bread that I was able to buy from stores, and Danish bakeries, in the 80's and early ninties, I lived on the mainland [Fraser Valley] before I moved to Vancouver Island, then, I would come back every once in a while to get more. The bread was sold in a plain plastic bag, 8 slices to a bag, a light grey in color, it had a wonderful taste, was thin, and everything was good on it, it was kind of dense but not as dense as the darker ones, the taste was amazing; someone must have a recipe for this bread, since it was not a dark color it had white flour in it, and was softer than the dark breads. I really miss this wonderful bread.

[@itaigutman]

Hi there, great recipe. Unfortunately the rye seeds did not soak up the water so well although it was in water overnight (came out dry in the bread) any solution to that? soak for longer time perhaps?

[@Foodgeek]

Were the seeds cut or cracked? :)

[@uyghureats]

I just love rye bread, super tasty and healthy.

[@yuriborges]

Thank you for sharing. I've been to Copenhagen last weekend and got to taste a whole julefrokost where this bread was also serve. It's amazing. Unfortunately not even in Amsterdam which isn't that far in a global scale you can't find this bread even though we have rye bread here.

[@redhousepress]

20 stars for this video. Cant wait to try this....Thanks so much.!!!

[@mephasor]

Just tried it and it's amazing! Thank you for the video and recipe

[@danarumanovicova3327]

Hi Sune! I discovered your channel just few days ago and it’s the best I watched so far. I’m baking sourdough bread for about two years now and I learned so much from you. Thank you for your amazing videos. Here in Slovakia we bake rye-wheat bread but watching this video I’d like to try yours as well. 👍🏻👏🏻

[@Ash-ku2rz]

OMG!! I love this bread

[@Zelahcooks]

I’m making rye bread for the first time. I’m using a sourdough starter made with white flour. Can I use this?

[@Foodgeek]

Yes, if you go to the written recipe it has a version for a regular starter :)

[@Zelahcooks]

Thank you!!!!

[@terryirwin3260]

Just made this and it is so easy and really tasty. Thanks.

[@karolpauk4336]

I'm home baker and I'll make Danish bread for sure. My rye starter is still in use. I'm so excited about Danish cuisine and fish specialities. I'm surprised there is no fashion for smorrebrod in hipsters cafes (but who knows). Can you tell something about your wooden mold? Is it some fancy stuff or something popular? Greetings!

[@yodaskywalker5094]

Thank you so much for teaching me to make sourdough and rye bread during lockdown! Still baking every week! However, has something gone wrong with your Calculator as it is behaving strangely?? Thanks! 😄

[@Foodgeek]

What's wrong with it? :)

[@yodaskywalker5094]

@@Foodgeek The older version allowed you to enter different weights and types of ingredients quite easily but now a separate box comes up for each of them individually and then when you try to enter them both by hitting the return button, nothing happens. I have just had a thought though that my husband changed my server to Google and wonder if this is why.....

[@yodaskywalker5094]

@@Foodgeek and if I add a new Section say for autolyse/pre-ferment I can't then move it to the top of the page. My husband has just changed the browser from Safari to Firefox and I can move the pre-ferment section to the top - so I will use this in future. The problem seems to be with Safari (Mac) Thanks!

[@ronbarry285]

Well I finally rounded up all the ingredients for this bread. I do keep and use a rye starter most all the time but I also have a white and whole wheat starter. My question is, do you keep your baking steel in the oven for this bread? Should I use my baking stone under the pan? Thanks. I'm pretty excited to see how this turns out.

[@Foodgeek]

I use a baking steel for any kind of bread baking 😊

[@ronbarry285]

Well I finally made the bread and it was very good. We ate it with some italian ingredients like prosciutto and mascarpone, also lox and mascarpone. Tomorrow I will have some roast beef and either Gruyere or Cheddar. I know these aren't generally Danish ingredients but the stuff tastes good. I also tried it with blueberries and mascarpone and also mascarpone and drizzled honey. That was awesome. The sweetness with the tang of the bread was perfect.

[@mateuszptaszynski685]

Great bread. Should I use bread rye flour, or dark rye?

[@farnoushsh6061]

I m so excited baking this bread. I can't find malt syrup though. can I use Molasses instead? Thanks a lot!

[@Foodgeek]

The malt is for taste. Not sure what you have available in your country with a malt taste. Molasses may work for a great taste too. Didn't try it :)

[@farnoushsh6061]

I added molasses. The bread turned good. Haven’t tasted it yet as I need to cut it tomorrow. I m going to share the pic soon 😊 thanks alot for making this bake so easy and simple with your clear instructions.Thumbs up 👍

[@nonamekallan750]

I boiled a dark brew stout with packed sugar to get a sirup with malty taste. It smelled really nice and I think it will fit perfect.

[@davidmaclean981]

I love your videos. Could you specify if the rye flour in your dough is whole grain dark rye or sifted light? Thanks.

[@Foodgeek]

It's whole grain rye :)

[@yvonneblank2049]

Hi Sune. Yesterday I made your Danish sourdough rye bread, following your instrucctions. I checked the temperature (98 C inside) and put it in a sealed plastic bag. Today when I cut it I found it a bit doughy inside. What do you think went wrong? Should I try with less water next time? It tastes delicious, though. I love Danish smørrebrød and it would be so nice to be able to make my own bread instead of buying. Ah, how do you make a pure rye sourdough starter? / Yvonne

[@yvonneblank2049]

Hi, love your videos and recipes. Do you use coarsly-ground or finely-ground rye flour in the Danish bread? / Yvonne in Sweden

[@Foodgeek]

Coarsely ground 😊

[@yvonneblank2049]

@@Foodgeek tusen tack.

[@hood1148]

Hi, great video! thanks! How would you bake a 50/50 rye and wholewheat loaf?

[@Brumle72]

I'm having a try on that right now,, on the counter,,,, would love some inputs too,,,,,

[@sanginambi7488]

I made this. And it's soooo awesome! Thank you.

[@s112cp]

Hey Sune! Thanks for the recipe, great as always. What can I use to replace malt syrup? Best

[@joeoliver8173]

I used rice syrup which worked well, though it gives a lighter colour. From what I have read, you can use almost any sweetener like honey, molasses or even maple syrup, though each will impart a slightly different taste and colour to the finished loaf. Try some and see which you like best; after all, it comes down to what is available and what your personal preferences are, even though it might not be the classic recipe. Happy baking.

[@trishwfulton6981]

What is Malt Syrup and can I make it myself or what would be a good substitute?

[@anitamaemone2548]

I absolutely love your channel! During SIP, I have learned how to make sourdough bread and have you to thank! I have followed your techniques and recipes for several months! I love experiment time! I made the Danish Ryebread and accidentally added all of the 100% starter:(. I’m sure I made a mistake because I realize that you said that there would be some left over and it could be used for the next loaf of bread. The 100% hydration starter measures 685g. Did I pour in 285g too much? I have to tell you it came out fantastic but I’m sure I used too much starter. Can you provide me with the exact measurements to make only the amount of starter that I would need to make a loaf of bread with none leftover? Thank you so much!!

[@jonesjl99]

My wife and daughter visited Denmark a couple years ago and had what they said was rugbrød. I’ve tried several times to recreate this for them, however they say it isn’t anything like what they had. They said it was served in all the restaurants they ate in. They describe it as a sweet rye bread with all types of grains and nuts in it. Any idea what this bread is and how to make it?

[@wintonboyd5056]

I want to know more about that amazing baking ban that is wood and metail? Where can one get one of those?

[@tomasmonicat5607]

Hi Sune, I really love your content and all your recipes and tips. It truly helped me diving in sourdough cuisine. Short (also noob) question: I have a pretty strong well-working wheat sourdough starter I've been using for a while now, but never worked on a levain. Is this levain supposed to stay overnight on the counter or in the fridge?

[@JoeHartmanwva71]

Hi Sune! Really love your channel. I’m curious what kink of wood that loaf pan is made of, and also the dimensions. Thanks!

[@kenniclown3103]

It's easier to find flaked rye here than whole rye. Is it fine to use flaked rye?

[@leenalewis1528]

I love this rye bread of yours....but can I bake it in a normal loaf pan.

[@yojik_creates_stuff]

Hi, where can I found this kind of form for baking? (the wood box that you put the dough in :) )

[@CB-fv4vv]

Is it wholemeal or white rye flour you’re using? Thanks for sharing.

[@mattmallecoccio8378]

I am all about a liver pate with mustard and I couldn't tell you if I would like rye without caraway like you made but I'd be willing to try it. I hate caraway seed

[@dmaextraordinaire8205]

Could I use raw sunflower seeds in this recipe and would they need to be soaked first?

[@elenaklein5802]

Hallo Sune I would like to know where can I get the Loaf Pan you use ?

[@Whicheverworks]

Hi Sune. It seens your baking pan is of wood….? Is it ??

[@Foodgeek]

Yes, it's made from birch 😆

[@Whicheverworks]

Coil ! Never sen before. I’ll make one fore sure👍 And thanks for lots of splendid posts.

[@editastarobinskaya5910]

Hi can you tell me where you can buy rye mult syrup Or what I can exchange for that

[@Foodgeek]

If you go to my website there's a homemade substitute that you can make 😊 fdgk.net/danish-rye-bread-recipe

[@stuartwild1482]

Great video Sune. I hate to ask, but have you ever made bread using the IKEA bread mix? I have enjoyed this a lot and it bakes similarly to the recipe you do, minus the pumpkin seeds.

[@marianneleth4957]

I made it all the time - our family used to buy cases of the IKEA bread mix for years... Unfortunately, IKEA doesn't offer it any more... :(

[@anne-sophieelledge8682]

Thank you for that video! The bread is delicious and the pan so pretty! Unfortunately Aurion does not ship to France...Do you know any other company that would carry this kind of bread pan?

[@Foodgeek]

hjemmeriet.com/en/visprodukt.php?id=397&kat=181 hjemmeriet.com/en/visprodukt.php?id=398&kat=181 Shipping is pretty expensive :)

[@anne-sophieelledge8682]

@@Foodgeek Many thanks for answering so quickly! I will look into it!

[@tksplace4743]

Thank you for the recipe! I cant wait to make it!

[@piotrtrocki3842]

So, it looks like your !00% hydration starter turns into 149% hydration levain and then to the final dough hydration of 78%. The slice of bread looks like it might be too dense, is it because the final hydration (78%) was a little too high?

[@Foodgeek]

This is exactly how a Danish rye bread looks 😊

[@piotrtrocki3842]

@@Foodgeek thanks

[@tanjorebhuvaneswari3429]

I have lived in Scandinavia for a big of my adult life and have enjoyed this bread. I notice that the bread pan you used in the video appears to be made of wood with a metal lid. Your site at Amazon shows the pan in metal and it does not have a cover. Where can I get this pan to bake this bread ?

[@Foodgeek]

aurion.dk

[@tanjorebhuvaneswari3429]

Foodgeek TUSEN Takk. Small du ha

[@helsima1]

@@Foodgeek Hi, what is the size of the bread mold you used?

[@Foodgeek]

@@helsima1 8,5cm x 28cm x 8,8cm (3 1/3 inch x 11 inch x 3.5 inch) :)

[@gapey]

I'm gonna make this. Only thing I need is the malt syrup. ps. that loaf pan is pretty neat!

[@Juuk-D]

Malt is just for color, because rye is more grayish and it looks kinda bad grey, but it's not necessary!

[@withoutfurtheradoforever]

What wood is your loaf pan made from, please? Is the bottom stainless steel? I've never seen a pan like this. Thank you.

[@mrbassman7184]

Very nice! I've always loved having smørrebrød when I've been in Denmark, and interesting to see how they're made too! :-) By the way, as an amateur musician I just love the background music you use. Nice guitars in the (visual) background too! Seems you have a few more of them than me. :-D

[@pearlwang6099]

You are truly an open sandwiches master!

[@xAlbinopiratex]

🇩🇰😁 Smørrebrød is my favourite!

[@harleymbaldwin]

Question : your recipe calls for a total of 500gm of seeds / cracked rye; if I don't have cracked rye but I DO have an assorted variety of seeds (some not listed in your recipe) can I safely substitute those (with the same amount of water for soaking)? I wonder if this may change the overall hydration of the loaf since I am not following the precise amount and type of seed material....

[@abhaypatil87]

Where is the wooden baking loaf pan from? I am even wondering is it safe to put it in the oven?

[@Foodgeek]

It's from a Danish company called Aurion. It's perfectly safe. I've saturated it with oil before baking :)

[@hatulit9]

Hi, I don't have pan like your's is it o.k to bake it in regular pan???

[@hugoolivera1465]

Hi. I’m having a problem with the recipe. Can you help me figure it out what I did wrong? I was following your recipe. Beside the pumpkin seeds and the rye berries, I reduced the number of the rye berries a little and added a sunflower seeds and some wheat berries as well for a total of 500g (rye berries, wheat berries, sunflower seeds, pumpkin seeds) total, keeping the same ratio. Everything else the same. The dough proofed good before baking, it rose about 30%, it had some bubbles on top and looked good. After my thermometer hit an internal temp of 98°C (took me about a 90 minutes of baking), the dough was a little stuck to the pan, so I gave it a few taps to release it. Then I managed to release it from the pan but it broke a little on the cooling tray on the way out and immediately I noticed it was very gummy, kinda soggy texture inside. The crust was baked all around but the inside seemed like not. The flavor was there, sour and pleasant aroma but the inside gummy like undercooked. Where did I go wrong?

[@Foodgeek]

Did you let it rest in a zip lock bag for 24 hours before cutting into it? It's an essential step 😊

[@hugoolivera1465]

@@Foodgeek Thank you for the reply man. I appreciate it. I kinda disappointed 😔 myself because It broke when I tried to release it from the mold so I discarded and also because of the texture inside thinking is undercooked but I want to give it another try. The only mistake I could think of I might have made is it got stuck to the bread pan because I didn’t use butter but I used sunflower oil instead but I guess that was not enough and ai should use butter next time? I used a conventional oven instead of a convection oven I forgot to mention that. Another thing I forgot to mention is during the first 10 minutes of baking the bread (the oven spring) cracked a little along its length and when I got it out after 90 minutes when the internal temperature hit 98°C the top deflated a little. So, Is it ok the inside to be gummy, very sticky and kind of a thick moist texture right after the baking until the very next day? Do you also have some recommendation for baking in a conventional oven or just until the internal temperature hit 98°C? I so wanna make this bread with success because I can’t get it here where I live and I like the sour taste so much. 😐

[@gabrielmelchert7205]

Sune, when is the right time to use the levain? Should it double in size? Isn't overnight too much? Thanks

[@Foodgeek]

You can use it when you want (within reason). The longer you wait the more tangy the bread will be :)

[@xin-xinmah8517]

Hi, i tried your dark rye (20%) sourdough bread recipe, love it. 👍

[@GodGotHigh]

hello! Quick question - are you using the starter straight from the fridge or have you taken it out and fed it already? Thank you x

[@benstern2079]

Will you be able sometime to show how to make sourdough Baguettes? I think that after a day they absorb moisture from the air and become soggy. What would happen if we use half the mixture the first day and save the second half in the refrigerator overnight for baking the second day? Thanks in advance.