Sourdough Rye Bread

I'm currently doing this right and have a question as all other sourdough recipes I have read are usually left overnight in the fridge to retard the fermentation. Will this not overproof the dough if It's left out? Thanks

I've been baking sourdough bread for a few months, but just recently found this recipe. This is IT! I make it every couple of days and my husband is delighted that I am able to make such delicious sourdough bread. I bake it in a pre-heated covered cast iron dutch oven (very hot oven 425° F) for about 20 minutes, then uncover for about 30 minutes, at a slightly lower temp. I also have a pan of steaming water in the oven, for a crisp crust.

Very good recipe. I have tried a few rye bread recipes and always found that, in my hands, they didn't rise much. This one turned out well.

I usually make ordinary sourdough but for once I tried the rye - what a result! I followed the recipe exactly and the loaf was to die for! I like the fact that I have to kneed - it is good for my aching hands, got arthritis - and if you're feeling a bit cross, you can really take it out of the dough. The only snag is thet it is so tasty we both tend to eat much more bread then we'd like or should.....

I am a lazy baker, plus my hands are badly arthritic and I can no longer knead properly so I bought a breadmaker. I love it. I plan on trying this recipe in my machine and will let you know the results. I love sourdough rye bread.

Hi Grahamgreatrex, Thanks for sharing this recipe. Although I am new to sourdough, I found it very easy to follow and the result was fantastic. I wish I could show you a picture of my loaves - I made three small loaves out of the mixture and shared them with friends. They were really impressed. Thank you for your generosity.

Somehow I voted, when in reality I was trying to find ratings for this bread. Any way, I have tried this bread recipe twice and have wasted expensive flours trying to make it. There I no way the bread will bake in the time stated.