April 3, 2020 - 5:32pm
Looking for a basic 100% Rye SD
It's been years since I tried my hand at 100% Rye SD. I am looking for a basic formula and method that provides the best chance of success.
I may or may not use a bread pan. Open to suggestions.
Thanks in Advance...
Danny
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This video by Patrick Ryan
https://youtu.be/H-8bZpQOM58
Thanks, Pul! I am in the process of setting up a spreadsheet for the formula you suggested.
Patrick tells us to use 10 grams of salt, but he doesn't seem to take into account the flour in the levain. His percentage is 1.5% salt. Please take a look at my spreadsheet and let me know what you think, paying particular attention to the salt.
Also he doesn't mention the hydration of the Levain. I assumed 100% hydration.
Do you work the dough like he does (light stretch and fold), or do you use another method?
Would you recommend free form or a bread pan?
I would appreciate it if you had time to look over the spreadsheet. I am running low on rye berries and would hate to blotch this up.
Thanks,
Danny
Dan, please send me the link to the spreadsheet, but your assumptions make sense.
I have not used his recipe and method, so please tell us about the results if you decide to make it. He gives a pretty good tutorial in the video on how to work with 100% rye flour. Unfortunately, I do not have rye flour now to try his recipe and method.
Pul
Sorry Pul, I forgot to post the screen grab of the spreadsheet.
Looks ok to me. Looking forward to seeing your results.
http://www.thefreshloaf.com/node/15736/mini039s-favorite-rye-ratio
Guess I'm honking my own horn but you might plug this recipe into your spreadsheet.
And use a pan no matter what recipe you settle on. Narrow and tall for best results. Dough should fill pan 2/3 full.