The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Big Ol' Rye

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wassisname's picture
wassisname

A Big Ol' Rye

Where does the time go?  In the considerable time since I last managed to get a post together I have mostly been baking one bread over and over.  So here it is: a big ol’ rye.

This bread is all about keeping it simple – nothing fancy here.  It is about 30% whole rye, about 70% hydration (depending on the flours), shaped into one big round.  It is scaled to be just within the capacity of my Bosch Compact mixer and just fit on my baking stone (there have been some close calls with the stone for sure).  The final dough weight is a little over 2 kg.  The only downside to the big loaf is that it takes hours to completely cool!

The process:

Build the starter using 375g whole rye four, 375g water and 45g starter.  Mix it all up and let it ferment 12-16 hours at room temp.  This fermentation time could be shorter I suppose, but I like a tang to my sourdough ryes.

For the dough use all of the starter, 900g bread flour, 500g water and 23g salt.  This gets mixed for 10 minutes on speed 1.  I stop the mixer 3-4 times to scoop the dough out and flip it over so that it all gets worked. 

The dough gets a bulk ferment of 3-4 hours at 75⁰F with a stretch and fold at about the 1 hour mark.  After shaping one big round the final fermentation usually takes another 2-3 hours.

The loaf is baked at 450⁰F with steam for 15 minutes then finished at 420⁰F for 45 minutes.

And that’s it.  This bread freezes very well so I end up with at least a couple weeks’ worth of sandwiches.  I have added a handful of flax meal or nuts on occasion just to liven things up, but I always come back to the basic bread and am never disappointed (Well, except once when I knew my starter was in a funk but baked anyway… the chickens ate very well that week).

Marcus

Comments

Andreea C's picture
Andreea C

What a beautiful loaf! The crumb looks similar to the German Roggenmischbrot - mixed rye. I love it that it's so big too. 

wassisname's picture
wassisname

Thanks Andreea, so nice of you to say!  I don't know what it is about this bread that makes it a natural for a large loaf but it really works - maybe it's that the dough is on the sticky side and the less I need to handle it the better!

Marcus

PMcCool's picture
PMcCool

you keep coming back to this bread, Marcus.  What's not to like?

Paul

wassisname's picture
wassisname

Thanks, Paul. It's nice to have an old, reliable loaf like this when I just don't have the energy to dive into something more complicated.

Marcus

dabrownman's picture
dabrownman

your Big Ol' Rye very much.  What a huge undertaking!  It's a pretty hunk inside and out.  I think i would put a rye scald in it with some aromatic seeds but my tastes run to more not less as yours do - It is what making bread is all about a variety for evey possible wish and taste.  It is really a beautiful loaf.  Well done and happy baking, 

wassisname's picture
wassisname

Thank you, dabrownman, and well said.  Being able to bake whatever strikes your fancy is one of the great payoffs of baking your own.  This one is about as simple as it gets, but who knows what the next bake will bring...

Marcus

dabrownman's picture
dabrownman

what ever my apprentice tells me to bake or she takes it out on my ankles so it's not all peaches and cream!.  But, my German isn't as good as it should be so we end up with some strange things coming out of the oven now and again;-)

wassisname's picture
wassisname

Well, how could anyone say no to your apprentice?  Considering how great your breads look I think the two of you have a pretty good system going!  The only request I ever get from my little kitchen shadow is, "Can you please put some butter on that?"

hanseata's picture
hanseata

must be a big ole pleasure to eat, Marcus!

Happy Baking,

Karin

wassisname's picture
wassisname

I do enjoy this one from start to finish, Karin.  Thanks!

Marcus

Mebake's picture
Mebake

Been missing you posts, Marcus.

That is as nice as 30% rye could get, beautiful!

So, you raise chickens?

-Khalid

wassisname's picture
wassisname

Thanks so much, Khalid!  I've finally upgraded my technology at home so maybe I will be able to keep up a little better around here. With so many amazing creations being posted that is not an easy thing to do! 

And yes, I do have a few chickens.  Nothing serious, they are just kind of fun to have around.  And as far as bread goes they are my most enthusiastic (and least picky) fans!

Marcus