The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's 66% Sourdough Rye

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Mebake's picture
Mebake

Hamelman's 66% Sourdough Rye

This is yesterday's bake, a sourdough rye from Hamelman's "bread". I used dover farm organic whole rye flour, and sifted it to obtain something near to medium rye flour called for in the recipe. I followed Hamelman's instructions to the word, including the addition of yeast to the final dough. i have baked higher ryes before, so i was pretty comfortable with handeling the dough. This recipe is very easy to understand and bake, as opposed to other higher percentage ryes in hamelman's book. I used 12.9% protein strong bread flour from waitrose.


The sourdough levain was ripe in 8 hours at 26c. I chose to proof the dough seam side down in a brotform, and used a bamboo skewer to pinch holes in the batard.


This is by far the best rye i've baked. I'am now encouraged to bake this recipe again!


 




khalid

Comments

nicodvb's picture
nicodvb

speechless!
When are you opening your bakery?

SylviaH's picture
SylviaH

Beautiful loaves, Khalid!

Mebake's picture
Mebake

I'am speechless too, Nico! can't believe the results either. sifting rye , maybe? I'd prefer to keep this a hobby, Nico but thanks!


Thank you sylvia

teketeke's picture
teketeke

Very nice looking rye bread, Khalid!  I like to use a pinch of yeast to my rye bread, too. I just like the texture of the crumb which is lighter and softer. Using a bamboo skewer is a good touch! 


Great work, Khalid


Akiko

dmsnyder's picture
dmsnyder

David

ananda's picture
ananda

Hi Khalid,


I believe you have achieved wonderful lightness in the crumb through combination of very good quality wheat flour, a reasonably fine grind of rye, an active levain and a touch of regular bakers' yeast....and, most importantly, the skill of the baker!


Such a great colour in the crumb too!


Best wishes


Andy

RonRay's picture
RonRay

And I'm sure they must be as terrific as they look, Khalid.



Way to go,


  Ron

Franko's picture
Franko

Your loaves look amazing Khalid and such a beautiful airy crumb for a fairly high percentage rye. It must be delicious. Nice one Khalid!


Franko

Syd's picture
Syd

Gorgeous, Khalid.  I love the way the boule has cracked open on the top.  It looks so pretty!  As Franko says, it is difficult to believe that was made with 66% rye.  There have been some stunning ryes posted on this forum of late.  Lovely bake. :)


Syd

breadsong's picture
breadsong

Hello Khalid,
That crackled boule is just beautiful, as is the batard.
I wiish I had your rye-dough-handling skills!
Those loaves are gorgeous, inside and out.
What a lovely example of 66% rye!
Thanks, from breadsong


 

hanseata's picture
hanseata

Very nice looking loaves, Khalid,


Greetings from (right now) Germany (with infrequent internet access)


Karin

sam's picture
sam

Hi Mebake,


I have a pile of rye but yet to attempt to make a rye bread -- your rye bread is the standard for which I will hold myself to.


Excellent bread my friend.


Cheers!

Mebake's picture
Mebake

Thank you all very much! I am now a firm believer that high% rye breads (using medium Rye) can have an open crumb.


One thing i forgot to mention is that i fed my starter and levain the same flour mix that is used in the final dough. This allowed the levain to ripe in 8 hours at 25c.


Thank you Akiko!


Thank, David!


Thank you Andy! When i sifted dover farm Rye Flour, i was left with tiny bran, and coarse unmilled rye. I used a fairly fine sifter (the oil splatter screen). I wonder if my Rye is wholgrain anymore. The Crumb color was assertively Rye's, though. I consider Witrose Strong Bread flour to be high gluten flour.


Thank you Ron! The bread had a superior flavor. It was only mildly sour.


Thanks, Franko! Do try sifting Whole Rye Flour. I used a fine Sifter (Oil Splatter screen). It is delecious.


Thank you Syd!


Thanks, Breadsong! This rye was much easier to work with! Dover farm's organic rye flour is quite a fine ground, but has some coarse particles, which when sifted out, resultant flour is so light and powdery.


Thank You karin! I hope you enjoy your stay in Deutchland.


Thanks gvz! i'am honored tha my Rye appelas to you.


 


 


 


 

varda's picture
varda

Hi Khalid,   I am going to try making this.   So for the boule it looks like you proofed seam side up and then let it score itself?   I have seen hansjoakim do that as well, and it looks terrific.   Thanks.  -Varda