April 15, 2016 - 11:26am
Rye (40%) Sourdough
I've been working with the same formula for my sourdough, changing one thing with each bake and taking notes. The basic formula is as follows.
300g levain
350g flour
200g water
10g salt
There is a lot of leavening in this recipe. Bulk fermentation at room temperature can be as short as four hours, with a final proof of just ninety minutes. For this rye bake, I retarded the bulk fermentation and extended it to 24 hours. The final proof after shaping was two and a half hours. The levain was 100% dark rye flour at 100% hydration. The flour was 300g Bob's AP flour and 50g dark rye.
dark rye flour - 40%
AP flour - 60%
water - 70%
salt - 2%
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Comments
I like this bread to have a shine using a corn starch glaze when it comes put of the oven. It is only 33 % rye though. 150 g rye / 450 g total flour = 33% perfect for Deli Rye. Well done and
Happy baking
Thanks for pointing out my math error. I fixed it. The total flour is 500g, 150g from the levain and 350g when making the dough. Of that 350g, 50g was DRF.
40% whole rye grain is my go to percent for my favorite Jewish Deli Rye. 30% just doesn't cut it - too weak!
Great looking loaf! Must have been tasty and perfect for rye toast or a deli sandwich.
mini oven (and my rye stock) at present. Thanks! :)
Mini. I'm honored that you and others have come across the post and tried it out. I actually read a bit of your posts concerning rye bread and starters before concocting my own. So thank you for all of the advice.