This recipe is based on a rye sourdough starter and is a breeze to make, and absolutely delicious. It will certainly be in my go too recipes for regular baking. It is on page 53 of Perfecting Sourdough by Jane Mason and is one of the two recipes this month chosen for the Facebook Group, both based on a rye starter.
This sourdough loaf is particularly easy as there is no bulk fermentation and no turning out from proving baskets. I have found that reviving the sourdough starter from the fridge, with part of the flours and liquids on the evening before baking, and leaving this to do its job on the kitchen counter overnight, works perfectly for me.
In the morning all the ingredients come together, and after kneading for around ten minutes, the dough is shaped into a round disk, put into a round cake tin, and left to prove. Maybe because the weather is turning autumnal and a little cooler it took 6 hours to rise rather than the 3 to 5 given in the recipe. There was plenty of time to cycle to the market and get on with doing some gardening!
My loaf did not have quite the lovely overall white dusting of flour, so perhaps next time I will sift the white flour over just before baking rather than as I set the dough to prove. As I brought the various ingredients together I wondered what the 1tsp ground coriander would bring as a taste note. I cannot taste it, but the loaf is so rich and flavoursome, it must have added a layer to the flavours from the wholemeal stoneground flour from Dunster Mill, and the molasses.