This is the formula for a bread I made last year that gives you a packed bunch of flavours and uses the old bread as a soaker in the dough. I've been reading Mini's post with great interest as I'm keen to try this and this time put the old rye bread in with the starter and see what difference it makes, sounds very exciting.
Anyway I thought I would like to share this one with you
Linseed, Millet, Sunflower, Pumpkin and sesame plus an old bread soaker and whatever else you fancy rye bread based on from Jeffrey Hamelman’s linseed and rye bread in Bread A Baker’s book of Techniques and Recipes and Jeremy’s post on Stir the Pots. The old bread starter is the magic ingredient.
Cold Soaker: I used what I have in the cupboard..
Old rye bread 50g - this is what you call 'altus' I guess
25 g linseed - vary these seeds in the soaker depending on preference, i.e. sunflowers, pumpkins etc etc
25g millet - again use anything that you like to put in your bread!
20 g malted rye grains or any cracked smallish grain you have that you like
- these are small pieces of rye that have been malted by the mill (in this case Shipton Mill in England)
30g mature rye leaven
200g lukewarm or room temperature water
225 g dark rye flour (whole rye flour)
Make both the above at the same time, 12 hours plus before you want to mix the dough, depends how active your starter is and how sour you like your ryebread
For the dough
Both the soaker and the starter as above
I put them into a mixing bowl and mixed with a electric hand mixer on a slow speed just to make sure the old bread now squishy, got broken up and mixed in.
370 g strong white flour
105 g water
15 - 20 g salt (whatever you normally do, or maybe slightly less as the old bread has salt in it.)
about 150g worth of toasted pumpkin and sunflower seeds, sesame whatever you like,
1/4 teaspoon of easy bake yeast you can leave this out if you want to be just sourdough,
Makes a quite sticky dough. Leave for 10 to 20 minutes. Do a quick knead and then leave it alone. It becomes less sticky after a while.
It’s not particularly high in water, I don’t know how to work out the hydration, it might rise a bit more if you use a higher hydration?
If you have the yeast you can do bulk ferment for about an hour and then scale and shape and then the second ferment for an hour, but I did both for double this the second time, because I kept forgetting it and it seemed fine too.
Scaled and shaped.
I put seeds in the bottom of the banneton but you could also roll the dough in seeds too if you want them on the top.
One long slash down the long axis of the bread.
Oven temp 230 degrees for 10 minutes with steam in the oven (little tray in bottom with boiling water in) turned down to 220 once the loaf has sprung and started to go brown for 20 minutes and then 210 for the last 15/20 minutes.