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JoeVa's picture
JoeVa

Finally THE sister approved my "100% Rye Sourdough". She does not spend a lot of word about my bread but this time she said: "uhhhmm it's more ..." stop.


                                   DSC03686


Overall Formula
[100%] Whole Rye Flour - 500g
[96%] Water - 480g
[2%] Gray Salt - 10g


----


Soaker (20% of the overall flour)
[100%] Whole Rye Flour - 100g
[100%] Water (room temperature) - 100g
[2%] Gray Salt - 2g


Rye Sourdough (30% of the overall flour)
[100%] Whole Rye Flour - 150g
[120%] Water (room temperature) - 180g
[10%] Active Rye Starter - 15g


Dough (Desired dough temperature 26..28°C)
Whole Rye Flour - 250g
Water - 200g
Gray Salt - 8g
Soaker - 202g
Rye Sourdough - 345g


Process



  • Prepare the rye sourdough (you want it ripe when you'll mix the dough, based on your room temperature this could be 6 to 16 hours before). The soaker can be mixed at the same time.

  • Mix the dough until all the ingredients are well combined, about 5-10 minutes by hand with a spoon and a spatula. The desired dough temperature is 26-28°C.

  • After about 1/2 hour prepare a baking pan. It should be lightly oiled and coated with whole rye flour. 

  • Move the dough into the pan and proof @28°C till rised about 50% (something like 1+1/2 hour to 2+1/2 hours). The pan can be filled for 2/3 its volume, when profed the dough will almost fill the pan.

  • Bake on stone with steam @250°C for the first 10 minutes then 45 minutes @220°C. You can remove the bread from the pan the last 10 minutes of this time to dry the sides and the bottom of the bread.


                                   DSC03687


As usual "Pure Rye Sourdough" is great. The crumb is moisty and very open and the secret is a good dough hydration level. Look at this:


                                   DSC03692


I think this bread can compete with two of the best rye I tasted in Italy: Delicatessen (P.zza Santa Maria Beltrade 2, Milano) and Andrea Perino (Via Cavour 10, Torino).


For Italian bakers: I used stone grounded organic whole rye flour from Mulino Marino.

2bamstrbkr's picture
2bamstrbkr

Well I think I have officially decided to stop buying bread at the store and just start baking my own here at the house. For this (My 2nd Loaf) loaf I used the receipe in lesson two. I forgot to score it before baking, but it came out delicious anyway.



 


hanseata's picture
hanseata

In Portland (the Downeast one) the unbeatable Number One Bakery is, without question, the Standard Baking Co. Their baguettes and pains au levains not only make droves of bakery customers happy but also guests of the wonderful "Street & Company" and the noble "Fore Street Restaurant".


Today they offered Vollkornbrot. Of course I had to get one, out of curiosity, though Vollkornbrot is not my favorite - being force-fed with it as a child - to compare it with my own products. It looked quite nice, and had the right consistency, too. But, as with all the Vollkornbrot I've so far tasted in New England, the taste was bland and lacked any complex flavor. Even without any additional sweetener German dark rye breads (Vollkornbrot, Schwarzbrot and Pumpernickel) should have a hint of sweetness from rye starch turning into sugar due to pre-doughs and long fermentation (mehrstufige Teigfuehrung).


On one hand I was disappointed and a bit sad that my favorite bakery didn't do a better job introducing their customers to this German specialty, but on the other hand I felt a nasty little bit of Schadenfreude. Their crusty, holey baguettes might be way superior to my modest pains a l'anciennes - but my Vollkornbrot could beat theirs anytime!


Dear Dana Street, for this immoral impulse I will shamefully atone - next time we're in Portland we will not only spend our dollars at "Street & Company" (wolfing down as much pain au levain with our fish as we can) but also by buying not only two baguettes AND a large miche, but also a bag of rugelachs.


 


 


 

dmsnyder's picture
dmsnyder


The boules are Vermont Sourdough from Jeffrey Hamelman's "Bread." I made these using a San Francisco Sourdough starter from Sourdo.com that sat, without being fed, in the way back of my refrigerator for at least 6 months. It had been a firm starter, and while looking kind of gray on the surface, came back to life after 4 feedings at 125% hydration. And by then, was really, really happy to be making bread.


The Vermont Sourdough has a crunchy crust and chewy crumb. The flavor is just about perfect - moderate sourdough tang but not so sour as to mask the complexity of the wheat flavors. 



Vermont Sourdough Crumb


The bâtards are my San Joaquin Sourdough. No crumb shots or tasting notes on these. They are being frozen to take on a family vacation next week.


David

ejm's picture
ejm

Twisted Bread Rings

The first time that I made these twisted bread rings, we were sorry they were so large. It made it difficult to cook them on the barbecue because two trays were required. So this time, I made smaller rings and fit them all onto one tray.


I love these making these rings. They’re SO easy to shape!


I used sesame seeds for half the rings and kalonji (nigella seeds) for the other half. And we love the smaller rings!! But we can’t decide which seed covering we like better. What do you think? Here’s the recipe:



-Elizabeth



saumhain's picture
saumhain

I am living at my aunt's these days and it has been a real pain in the arse getting used to baking in here. The kitchen is like twice smaller than mine, the oven is electric which is good, but feels just... weird.


However, I managed to make three loaves already, all Hamelman's: with olives, 50% whole-wheat sourdough



and whole rye and wheat sourdough.



They all turned out really good and delicious, but the one with olives was obviously the best. That's exactly why no picture of it - it was all gone before I could grab my camera.

RobertS's picture
RobertS

First of all, kudos to everyone who has worked to make this such a wonderful, educational site. I am looking forward to participating in the fun here on Fresh Loaf.


I have been baking from Artisan Bread in Five Minutes a Day, and the BBA, for several months now, but have had no other experience of bread-making during my 69 years of life. I thought that Artisan Bread stripped things to their esentials until I came across Lahey/Bittman bread on You Tube. Made a pot yesterday, and must say the first time was a charm.  The crumb and crust are obviously excellent looking (though the crumb may well be too thick for some people), but I found the taste a little disappointing, after the long --- 19-hour ---- ferment. It was good, but not nearly so good as some Ancienne baguettes I made recently following BBA religiously. With those loaves, I died and went to heaven.


I have two questions: (1) does maxiumum taste seem to be an issue with this manner of baking? (2) if the fault was mine, does anyone have any suggestions re getting superior taste when using this method?

Kingudaroad's picture
Kingudaroad

After getting my first bread book for Fathers Day and after reading it cover to cover, I was inspired to try this recipe. The book is very insightful and really is a great book for basic fundamentals.



   I used high gluten flour, bought in bulk from Sun Harvest for the final dough and the firm starter. My mother starter behaved admirably, especially since it was used right out of the fridge and several days since its last feeding. I toasted the walnuts for 10 minutes at 350. I used 25% of the flour weight in walnuts and 15% blue cheese. If you don't like blue cheese do not make this bread. The entire house was overcome with the smell of baking blue cheese. I got a bit of purple tint from the walnuts.


 


   This is an amazing tasting combo for you blue cheese fans.


 


 

Aivaras's picture
Aivaras

There are couple miches I have baked.


2.9Kg JT's 85x3 Miche.


   


One of the largest breads I have made. Pretty much the same as MC interpretation, only I didn't retard and hydration was lower, about 65%.



1.5Kg Gerard Rubaud Miche.



35% starter (55% hydration, GR flour mixture 70% T55, 18% sifted T150, 9% T80 spelt and 3% sifted T150 rye), overall hydration 65-68%. First fermentation 4 hours, proof about 2 hours.


2.2Kg T80 Miche.




T80 flour, 30% starter (~60% hydration), overall hydration 65%, first fermentation about 3 hours, proof 2 hours.


2.2Kg Poilane Miche.



70% T80, 30% T80 spelt, 35% starter (55% hydration), overall hydration 65%. First fermentation 3 hours, proof about 2 hours.


2.2Kg Organic WW and Spelt Miche.



70% very finely sifted Organic Stone Ground T150 flour and 30% Organic T80 spelt flour. 25% starter (55% hydration), overall hydration 65%. First fermentation 4.5 hours, proof 2 hours.


1.8Kg Pain a l'Ancienne.



50% T55 flour, 45% sifted T150 flour, 4.5% spelt, 0.5% malted barley flour, everything else as described by Shiao-Ping.


Aivaras

sjboneils's picture
sjboneils

HELP!  My daughter took home a sourdough turtle from the Boudin Bakery on Fisherman's Warf in San Francisco.  She wants to save it forever.  What do we apply to it to preserve it so it doesn't rot?


Thanks!

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