Rye Sourdough Loaf (800g)
All of Alex Gooch rye breads are sourdoughs as rye flour is always at it's best when made this way. Rye Sourdough is a 100% hydration. It's mixed into a batter (rather than a dough) then it's placed in tins for a long, slow ferment. Rye bread needs to be a very loose batter otherwise you cannot achieve a good texture.
The lack of gluten in the grain means you can't stretch and fold it so there's nothing to be gained by doing that. From feeding of the leaven to end produce it ferments for 16 to 20 hours before baking.
Photography: Cristian Barnett