Guess what I found...(since I can only guess, myself!)
Hi all,
I picked up some (rather expensive) flour today, but not really sure what I should do with it. The label, in Japanese, says: "Seigle Type 130" and it's a mix of French rye flour and French wheat flour, but there's not a mention of the proportions. However, for the good 'bread detectives' out there, the info on the pack says that the protein content is 11.0% and ash is 1.3%. There is also a 'reassurance' that this flour blend will produce a bread which is 'not too sour'. Hmm! I guess it's mostly white bread flour, but you can see at a single glance that it's got a lot of "rye". I bought a finely ground rye flour today, as well—the side-by-side appearance is almost identical!
I'm planning on baking something tomorrow, late afternoon/early evening—I'm going to build a 'rye sourdough starter', as my 100% rye starter is going to 'peak' again very soon, having been fed twice today. I'd like to try this flour mix, but I don't want a disaster. Any links, formulae, or advice about a very simple pain de seigle or pain de campagne, pain a l'ancienne or just some suggested hydration to aim for, would be nice. I haven't baked anything in months and am a bit out of touch! I spent hours, today, looking in my baking books and online and they all demanded 'exotica' such as barley flour, five-seed soakers and NON-diastatic malt powder...I can save this mix from total disaster, by doing a more familiar rye bread formula with coarse rye and strong bread flour, so there's no rush to respond, but your highly-esteemed opinions are always welcome!
Thanks, friends!
Adam
and added 100g of my very active 100% hydration, rye-fed starter. I mixed those up with about 50 (or so) grams of room-temp water. I have a very sticky, but thick, "stiff rye starter" now. This will languish overnight and, hopefully, do something interesting. I suppose I'll make a 'second build' early in the morning. Looking at a 'dough' being made late afternoon/early evening.
If no-one has any simple French-style formulae, I'll make a German/Russian 'Jewish' rye from this base...suggestions are still welcome! Thanks, all!
Adam
Hi Adam,
Why don't you make the Seigle d'Auvergne? I have a post on it on my blog, here: http://www.thefreshloaf.com/node/27970/seigle-d%E2%80%99auvergne
If you have Leader's book on Local Breads [European Sourdoughs], the recipe is in there; it's really good.
Just to point out that Type 130 [1.3% ash] is quite close to being wholemeal...you can read what you like into the label interpretation about sourness!
Sounds like a fun baking project to me
Very best wishes
Andy
You're a great TFL buddy! Thank you very much for the link. I only have one of Leader's books ["Simply Great Breads"] and it's one of those that I DIDN'T open. I tried the supposedly 'more comprehensive' Hamelman/Glezer/Reinhart, etc, route...no joy there! Too many 'exotic' ingredients. I've got the formula that you were good enough to post and it's being fed to the printer now. This will be my 'target' bake.
As you said, it's going to be a "fun" baking project...I really appreciate your taking the time to post the link. I hope that you and all of yours are doing well! I'll let you know how it goes.
As always, the very best wishes and thanks again,
Adam
Hi Adam,
How did your bake go? I ran out of bread Sunday, so I baked today and will do it again on Friday. If you can, please post some photos. When I lived in Germany the breads we had were dense and moist and were like Drano, on my digestive system. I spent yesterday toasting spices, making a rub and rubbing down a brined brisket for pastrami. I will allow it to marinate for 4 or 5 days before smoking it with cherry wood, so if you have a rye bread formula that you would like to share, it would be appreciated.
Lawrence
Another good TFL buddy! I had a lot of errands to do today, despite the snow flurries that only stopped a couple of hours ago. I was worried about over-proofing, but I think I caught it before it collapsed. There's been no heating in the house all day, so it's pretty much the equivalent of refrigeration. ;-) I'm not expecting to be able to bake until about 6:00pm or so.
This is a brand new flour mix for me and, until Andy chipped in, I was flying 'by the seat of my pants'. I don't know how photogenic it's going to be! I'll dig out the two most-used rye formulae from one of Reinhart's books and (possibly) one from Hamelman. (By the way, do you do "pounds and ounces"? All of my metric suff is based on my own rough calculations and I don't trust all the figures to be spot-on!)
Best, as always,
Adam