Rye Sourdough Made Five Ways - Martin Bakes at Home 

It's a genius idea to include Arlo! It's very hard to explain tactile aspects of shaping, and Arlo discovers exactly the same questions I'd have. An awesome teaching moment!

Very glad to see you both back. Ordered my rye during my viewing.

Great demonstration from a top team of bread bakers - well done guys!

Yeah, so glad to see you back. Love watching your videos.

Wow this is what I have been searching RU-vid for !! Wonderful technique and flavours let’s celebrate the old traditions 👌🏻 thanks heaps from Australia 🇦🇺

Thank you so much, for your helpful and wholesome instructions. Since I limit electric tools in the kitchen, I knead my bread by hand, which is something I most love of all the steps of preparing the dough. The price of bread has risen with the dough, haha, and 4,50 euros for sliced wholemeal bread, organic, is the norm now, since the start of the Ukraine war year 2022. Even with the cost of using my oven, baking 2 loaves, plus the cost of flour, etc. my home-baked bread is much cheaper and tasty. I've begun with yeast bread made with organic ingredients, and now I've baked my first sourdough rye loaves of bread. In my city, we've got a famous bakery The Fieldkitchen, baking since 1993, and selling bread all over for shops, restaurants, and a shop/cafe, owned by the bakery, in the forest where the bakery is located nearby. I'm Dutch by the way. My breakfast is bread always, and my lunch or evening meal is also bread. Hence my decision to start baking myself.🖐🧙‍♀

What a great video. Thank you so much for sharing it!

Expert instruction and so wonderful to see the relationship with I presume your son? Reminds me of baking with my kids. Heartwarming. And beautiful bread.

The next time you bake a deli rye, try nigella (also known as kalonji or charnushka) seeds instead of caraway. Scrumptious. I didn't think I could bake Jeffrey's rye without a mixer, so I'm excited that you posted this. Thanks. (And I love your book! I got it from the library, but knew I had to own it after the first few chapters.)

I really missed you guys thanks for this new vídeo. Greetings from Argentina

Very lovely loaves. Good job.

I feel lots more confident bow and ready to try rye bread again. TY!

Hi, i tried your recipie using sun dried tomatos in one and carmelised onion in another and they tasted wonderfull

Great video; thank you.

I’ve made this recipe multiple times and it has always tasted great! I use a locally grown and milled whole-rye for it so the texture is always heavier than what Martin shows here using the KAF medium rye but I’m still never disappointed!

FANTASTIC...

Amazing

Thanks boys! I just placed an order for that 3 pound bag of King Arthur's Organic Rye!

I love these bread episodes. Please keep it going! Like #99 😁

Wow, I just ordered some of this rye flour because I want to practice making rye sourdoughs and then this video comes out. Couldn't be more well timed! Is this the same as the 66% sourdough rye in Hamelman's bread? I have that book and would love to refer to the more detailed instructions. Thanks again for the great content King Arthur, Martin and Arlo!

You inspire me to modify my cooking channel, thank you...........

Lovely recipe Martin , I've never thought of using a couche or banetton for my rye, which spreads a LOT. Two questions, are you dusting the bench and surface of the loaves with rye flour or white? And did you use all purpose or bread flour for the white in the recipe?

Really lovely bread. Can you please tell me why rye flour is so “hit or miss” to find??? Also the deli rye flavor and improver...gotta grab it when you see it or it’s not available for a long while.

I'm glad your videos appeared to be getting a little shorter. This is something I can get behind. I really need to start a new sourdough starter, as my old one died at about the end of February. I haven't started a new one, because for a while at least, flower seemed to be a little difficult to come by. But I have a question for you. Without looking at the recipe, could I use your bread flour instead of all purpose flour, which I am assuming this recipe calls for? Would not help you at least a little bit of elasticity to the dough and help it rise a bit better? Give it some more structure? I love the onion and Caraway idea. This is high on my list to make once I get another starter culture going.

Love that you're teaching your son! Please, what size are your mini loaf pans? I have 7 1/2 x 3 1/2 x 2 1/4" and also 5 1/2 x 3 1/4 x 2" pans. Which size allows you to split the recipe in two? Thanks for all the pointers. I'm using rye sourdough starter... no yeast.

Any tips for good rye bread consistency? I've found the past two times I've made rye-dominant doughs the resulting loaves tend to get gummy and tough.

Hello there! Awesome videos. I can’t wait to try this rye bread. What powder did you use to make the logo? That’s beautiful 🤩

I'd love more details about the boule made with the doubled recipe. Do you double all the ingredients, including yeast? How about baking time? Can this be done in a cast iron dutch oven, or is it best to just bake it on the baking sheet? I watched the video a couple of times, but only saw it after it came out of the oven, and that's the one I want to make. I am trying it, but shaped as a loaf on a baking sheet, instead of the round shape. Planning on making some reuben sandwiches and also making this for an Easter dinner I usually get invited to. Many thanks, great video, and Arlo is awesome!

Great looking Ryes I love that stencil, they for sale yet? I hope this can continue even though schools back. Stay well.

Really good video. Very clear and useful instructions and advice, but I have a question: if we are to add flour and water to the starter and allow this to stand for about 12-16 hours (or longer) why does the starter need to be fed before we add the flour and water? Don't those additions feed the starter?

I’ve never heard of deli rye flavor enhancer. Can you explain what it is and where you can get it. Thank you

Is King Arthur Flour going to sell their logo stencil in the future? I can’t find it on their web site?

Is there any specific reason you added King Arthur Unbleached Bread Flour for rye bread?

The breads are mouthwatering! Can I substitute dark rye flour?

Martin, what kind of gloves are you using? I have been searching for a while for gloves that would actually hold up to pre-heated cast iron, and I see that yours work well! Thank you in advance!

I’m now starting to make bread not sure what you have mixed together in the water

Can I get the stencil you used from King Arthur? I think that the pattern is SOOO beautiful :-)

Where is instructions for the preferment. This is the hardest part for me. The Forkish stuff starter doesn't work as well for high Rye flours.

I use coco powered and strong black coffee .

Can someone tell me where the add on recipes are posted? I can't find it

I bake 100% rye bead and sell it but I’ve been on my own and it’s problematic I need help and information and recipes. Where can I get help.!I grind my own organic rye berries my customers don’t want any Wheat flour or any other flour. Where can I get help.

What kind of fat did you wilt the onions in? Does it matter what kind of fat is used?

My first attempt at Jeffrey's Sourdough Rye was not as successful, as my dough was wetter and flatter than yours. Time for round 2.

Martin do you have web site

I dip my hands in olive oil.

It's a nice idea to include the kid, but it doesn't work and I'm glad the newer ones are more professional overall. Looking forward to more bread from Martin ❤️

This is a brutal KAF recipe. I love the KAF bread recipes. Martin please share the volumes or the recipe page. With no doubt you can make bread thst is totally aboce the level of thg hd average home baker. Please try to bring it down abit

Interesting flour blend, nice workable dough. Far too many caraway seeds atop the two larger loaves, just my opinion.

Anyone baking bread in a video that doesn't cut it open at the end should be banned from RU-vid, and banned from buying flour for eternity

That is not sourdough.