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Le Chaudron recipe
Pain de seigle au levain et carvi
Rye sourdough with caraway
⏱ 95 minServes 8Hard250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)whole rye flour (French T130)
150 g (5 oz)high-extraction wheat flour (T80)
180 g (6 oz)active sourdough starter
380 ml (1½ cups)warm water
11 gfine salt
1 tbspcaraway seeds
10 gbutterfor the pan
- 400 g (14 oz) whole rye flour (French T130)
- 150 g (5 oz) high-extraction wheat flour (T80)
- 180 g (6 oz) active sourdough starter
- 380 ml (1½ cups) warm water
- 11 g fine salt
- 1 tbsp caraway seeds
- 10 g butter for the pan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the starter in the lukewarm water, add the rye flour, wheat flour and caraway seeds and mix hard with a spoon, as rye dough is very sticky.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Rest 30 minutes, add the salt and work again with a spoon and dough scraper rather than by hand, as rye dough is sticky and not elastic.
- Cover and let rise 3 hours at room temperature, until the surface cracks slightly.
- Pour the soft dough into the buttered loaf pan, smoothing the top with a wet spoon, and let rise 1½ more hours somewhere warm.
- Preheat the oven to 210 °C (410 °F) and bake a full hour; this dense dough needs a long bake to cook through.
- Unmold and let cool 24 hours wrapped in a towel before slicing thinly; rye firms up and slices much better the next day.
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