A light Rye
I don't really know what to call this bread. It is mostly based on the method of Nury's Light Rye. I made that one a couple of times and found it very good, but I wanted a bread with more rye and that had nice big holes but was a bit higher, blown up. I decided to modify the ingredients a bit and then go for a dough that was just slightly more compact. Not a normal bread dough that forms a ball, but not as hydrated. I also proofed it in a banneton for a couple of hours straight out of the fridge. These modifications produced this bread here:
The recipe goes like this (it can be halved. I just like making more of the long recipes):
I made a firm starter with 3/4 white and 1/4 rye (no WW like the Nury's) in order to have at least 200g the next day (I never measure, I admit)
Then, in my mixing bowl 800ml water, 200g T110 rye (medium whole?) and 750g T65 (bread flour?). 30 minute autolyse. Then 4 tsp good sea salt, 200g starter and mixing. I don't mix until windowpane. Just until it really starts to look nice, but not overly. Now here is the thing... the dough should be well hydrated, but NOT as much as a ciabatta or the Nury's light. It won't form a real ball. In the mixer most of the dough will be ballish but it won't disconnect from the paddle. It still sticks. So flour should be added/or not to produce this.
Put it in an oiled bowl, rest one hour, fold, rest an hour, fold, rise another 2 hours, then in the fridge over night.
The next day, pull the dough out, mise en couche even though it's cold. After 15 min, form the dough in two bannetons, or more (I once did two small and one big, whatever). Cover and let rise about 2,5 -3 hours depending on the temp. The dough is cold so it needs to come to room temp and then rise a bit so this time is needed.
The trick is, I think, to limit the handling of the dough. It forms lots of bubbles that should stay. So, no kneeding after it comes out of the fridge.
Preheat at 230°C, steam the oven lots, in goes the bread. Turn the oven down to 210°C and the baking depends on the size.
The whole family is nutty over this bread, even the little ones (2 and 3 yrs).
The first time I made it I wasn't sure weather to score it. The dough is hard to score. It looked like this:
And the one I baked today didn't get folds and didn't have any room temp rise because I had to go out yesterday. It went straight in to the fridge over night (almost 24h). It had HUGE holes. Go figure!