I'm pleased with this one!
Still continuing with my 'experiments' I made this this 20% Rye Boule....
This is the first time I have managed to get an 'ear', I like it! Also on this occasion I put the proved dough straight in to the oven from the fridge.
Recipe and method:
15g rye starter + 15g rye flour +15g water .............. 'brewed' for 15 hours...
Then 40g of the brew + 40g rye + 40g water ...........'brewed' for 8 hours...
Add this lot to (240g Strong white bread flour + 120gwater autolysed for 30 mins)
Knead for 6 mins, add 3g salt, knead for another 4 mins
Prove at room temp 4 hours then shape and place in round banneton overnight in fridge
8 hours later take out of fridge, slash, spray, into preheated Dutch Oven @230c for 15 mins then lid off and another 5 mins....
By content and volume the total recipe consists of:
240g strong white bread flour
60g wholemeal rye flour
180g water (the starter was 100% hydration)
3g salt
By default the starter represented 50% of the Dry flour :)
I'm looking forward to lunch today :)
Great looking loaf! At first glance i thought this was a folded altamura type loaf, then i reaslised its the way you scored it, i like!
Great job, let us know how the crumb turns out.
Happy baking :)
In my case, I thought it was a tabatiere shape but upon reading, it's how it was scored. Nice!
As usual, a lovely display with the cute polka dot plate. Mine has arrived and I'll join you soon!
Thanks for the comments, it turned out to be yummy! We just ate it with unsalted butter, sprinkled with a little sea salt and accompanied by some fresh sliced serrano ham (from a whole leg that we bought in Spain in February).
I think this version might become my standard 'go to' in the future!
Well done! Good choice for a "go to" loaf.
This one has t be tasty with 20% rye all in the preferment. Never seen a 2 stage levain build like this one. Well done and happy baking
Haha, thank you :)
that my build and recipe looks a little complicated and time demanding!
However it is actually quite simple/casual ......
I started the first build around 22:00 in the evening before going to bed. The following morning was simply a matter of keeping an eye on it until it had doubled and then building again (I only used 40g of the first build to keep the sums correct). Again I simply kept an eye on the second build until it too had doubled in height (parallel sided jar). From here it was just a matter of mix, knead, ferment, shape. I put the dough in the fridge around 22:00 before bedtime. As it happens I awoke early this morning and had a quick look and noticed it was ready so on with the oven ................ all standard stuff really!
The experimental parts of this loaf were the two builds and then mixing the total ingredients at the ratio of 2 parts starter, 2 parts water, 4 parts flour. Also I wanted to see what happens 'straight from cold to hot' (this did make handling and scoring much easier).
It worked very well I think :)
people dream of baking loaves like that.. well done!
Right up my alley! I'm going to try this one. I like this method because I keep a small amount of starter, and build it in a similar manner as you have used. I usually feed once a week, then twice right before I bake with it. This insures that my starter is plenty lively to bake with, and not much work to take care of. Thanks for your post.
marybeth
I meant to say 6g salt .......... (i think)
I baked my version of your loaf yesterday. I was also very pleased with the results. I only changed a couple of things in your recipe, with the salt being one of them. You initially said 3 grams, but stated that you ate it with salt, so I increased the amount to 4 grams. I really think that 6 grams might be too much, at least for me. Also, you used 40g of rye starter in your second build, from your first build of 45g. I used the entire 45g+45g flour+45g water, so a total of 135g in the final mix, where as you used 120g. Not too much different! I however, forgot to spray the Dutch oven when putting the bread in. OPPS. I don't think that I got quite as much oven spring as you did, and that mistake may have contributed. In addition, I probably didn't make my score long enough, because there was some tearing at the ends of the cut. Over all though, delicious bread. No mistaking that this is sourdough.....very tasty. I will definitely make this again, possibly multiple loaves next time. I love the simplicity of it. Thanks again for the recipe. I have never posted pics before, but I'm going to give it a try now! marybeth
That looks very nice! I usually work on 2% salt hence the 6 grams. I also used my Dutch Oven upside down for the one I baked and I think it really helped with the spring. I sprayed it with water after the slash and before putting it on the lid. Also I have since started using an large pyrex bowl upside down on my quarry tile, this also brings about really good spring (and saves all the caper with a vessel full of boiling water!).
Anyway, I am glad you liked it :)
A real beauty, I like it
I have modified my recipe slightly......
This one is made with a 3 build starter (Dabrownman's method) then developed over 3 days...
Day 1 06:30 10g starter + 10g rye + 10g water
10:30 add 20g rye + 20g water
14:30 add 40g rye + 40g water
18:30 take the above 150g and add to 300g strong white bread flour + 170g water +
7.5g sea salt.
mix and stand for 30 mins then knead for 10 mins then stand covered at room temp for 3 hours then into the fridge.
Day 2 19:00 remove from the fridge, deflate, ball up and rest for 15 mins, shape into round and stand covered at room temp for 3 hours then back into fridge.
Day 3 06:30 remove from fridge
07:00 put Dutch oven into the oven and pre heat to 230 c
08:00 slash dough and place in upturned Dutch oven for 15 mins, then remove the pot and bake uncovered for another 10 mins
Hi Chockswahay! I am also still baking this loaf, (the original recipe as posted). With your permission, I'd like to do a post on it, as this is one of my favorite loaves. I'll give you full credit for creation of the recipe. I was wondering what inspired you to change the recipe since the initial post? Recently, I've been less happy with the outcome of the loaves, ( I doubled the recipe to make two loaves). I'd like to work out the problems before I make a post about it. I'm not sure what is the exact cause of my problems, as the loaf has always come out fantastic in the past. There are two things. The loaf seems to be way under hydrated, which my be the result of a change in the rye flour that I'm using. I have been grinding my own rye. I would have thought that would require less water, but I guess not. Well, that one is easy enough to fix. Also, I am still getting good oven spring, but the loaf isn't bursting open at the score like it was before. It's just stretching, and looks more like a scar then a score. If you or anyone has any insight for me, I'd appreciate it! After re-reading your recipe, I'm wondering if maybe I'm not developing the dough enough? The under-hydration issue may have thrown the whole thing off. For the next round, I'm going to go back to using my usual rye flour, and see if everything goes back to normal. I know grinding your own flour can be a whole different thing, but that's why I decided to start with a small amount, and ferment it before adding it to the recipe. Thanks again for a great recipe, marybeth
Hi Marybeth,
Sounds like you have been busy! I look forward to seeing how you get on. I am still using a similar recipe but to be honest I just make it up as I go along nowadays :)
Cheers
Grahame
Ah, just re read your post
I can't remember why I changed but it looks as if I was aiming to up the hydration from 60% to 65%
As for advice? hopefully those more informed than me will be along soon. I am still learning.