May 4, 2018 - 1:48am
What should I change if I want to add Rye to this recipe?
500g strong flour,
300g 100% hydration starter (fed 12 hours before)
250g water
10g salt
Now I want to add whole Rye, how much and what else should I change (just, say 150g Rye and 350g of strong flour)? Is there a change to the making of the bread (more autolyse, rest before shaping, oven heat)?
(and in general, is there a calculator to do such things? e.g if I want to add grains, etc.)
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no calculator that I know of. Just have fun with it. Start with replacing 10% of your flour with rye and see how you like it. Just be aware that rye has less gluten so don’t go wild and use something like 50-60% and expect a light and airy loaf.
I'd start with 10% (100g.) Mix and bake just like you do for your other formula. You can try a Pain de Campagne sometime too with 10% whole wheat and 5% rye, it's one of my favorites.
Not sure what kind of calculator you are looking for but this one allows you to adjust the % of different flours.
https://www.bakerybits.co.uk/dough-calculator-bakerybits
As you increase the amount of rye, you will find it absorbing more water, so for the same consistency dough, increase the hydration a bit. It should also ferment a bit more quickly.
In addition to the good advice others have given, make sure not to overmix rye. If you do, the dough will suddenly get very pasty. This isn’t a big problem if you’re just using 10% rye, but if your formula has a larger percentage of rye, over-mixing can ruin a nice dough.
Hi,
Rye goes in same percentage as wheat.
attaching a flour correspondence chart that, for your convenience, is in portuguese :)
regards
Thank you @Fausto, does it mean for example that if I have a recipe with 480g regular flour, I can instead use 240g barley? Sounds strange.
but you don't want a bread only out of barley!
the chart is calculated according to flour's "absorption capacity" - you may change parts of a recipe, but do not replace any of the ingredients completely - especially wheat, you should leave a good percentage of it.
happy bakings