The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first sourdough rye

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kenlklaser's picture
kenlklaser

My first sourdough rye

It was breadtopia's formula, very easy. This is the first time I've slashed a loaf, I used a single-edge razor, handheld, fortunately it was sharp. It appears to me I need to slash deeper.

breadforfun's picture
breadforfun

Your loaf actually looks very nice.  I think the scores are fine, as rye breads typically don't bloom as much as 100% wheat breads (I'm not familiar with this recipe, but guessing it is only partly rye).  I think the split on the side may be from underproofing the loaf.  Try waiting a little longer after shaping before you put it into the oven.  Knowing when proofing is done is one of the hardest things to explain, but a rule of thumb is to poke the proofed loaf about 1/2-3/4 inch deep, and it should slowly pop back but not all the way.  If it comes back too fast, it is not ready yet.  If it doesn't come back at all, it *may* be overproofed, but not always, so bake it as soon as you can.  If you retarded the loaf and it is cold, then this "rule" will more often not be accurate, so experience is the best teacher. 

Good baking.

-Brad

kenlklaser's picture
kenlklaser

Under-proofing hadn't occurred to me, I shall pay more attention to that in the future! Thanks! Your guess is correct, 50% bread flour, 50% rye flour.

Mini Oven's picture
Mini Oven

There are two basic ways to score rye 50%.  Just before baking (and it looks good)  or  score before the final rise.  It may close up while proofing but reopen in the oven.  Worth a try.  It is very typical of rye to tear and have jagged edges.  Another option is when shaping is to press out into a thick disk and carefully fold one side over the other and put the seam down in the cloth to proof, invert seam side up to bake and the loaf will split along the seam opening up nice and raggedy during the bake.

  I got dibs on the ear!

Mini

kenlklaser's picture
kenlklaser

Each technique probably produces somewhat different results.

Oh ... I'm sorry to report that ear is long gone.... We like the flavor of this bread, "a lot"! So I made another yesterday.  This one I scored with a straight razor, about 3/4" deep.  Seemed to work okay. This one wasn't as underfermented. 2013-May-10 sourdough rye  


 Perhaps you could take this slice?

a slice sourdough rye

Mini Oven's picture
Mini Oven

Yes, I'll take it!   :)   The crunchies are going down first!

Mebake's picture
Mebake

Great looking bread! and for the first time? wow :)

 Breadtopia's recipe is very good. you reminded me of it.

-Khalid

kenlklaser's picture
kenlklaser

The first loaf pictured was not only my first sourdough rye, but also my first 100% natural-leaven loaf.  I've been working with sourdough for about 2 years now, but mixing it with baker's yeast in the final doughs.

What I find surprising about the flavor of this bread, is that it has no detectible sourness.  I presume that is most likely due to fermentation temperatures.  Overnight, our temperatures were probably around 68-70 °F, for the morning proof they had risen to 72 °F at the beginning, rose through 74 °F when preheating the oven, then baked at 475 °F in the covered clay baker.  

I find myself wondering what would happen if their formula were adapted to a traditional 3-step starter refreshment prior to the final build.  You know, instead of making it simple and easy like breadtopia did, do the starter process the hard way, just for discipline's sake!

dabrownman's picture
dabrownman

loaf very much.  Will have to look for the recipe as the crumb really looks good.  Boldly baked is our favorite too!  Well Done.

Alpana's picture
Alpana

I would take that bread for ears alone, though it is a beautiful bread on all counts.