The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Rye & 25% Wholemeal Orange Sourdough

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Shiao-Ping's picture

50% Rye & 25% Wholemeal Orange Sourdough

My formula  

190 g rye starter @100% hydration

95 g Rye meal unbleached flour

95 g organic stoneground whole meal flour

95 g KAF Sir Lancelot flour

50 g water

204 g orange juice

7 g salt Quinoa for dusting  


final dough weight 640 g    dough hydration 67%  


Mixed at mid-day yesterday, stretch & folds 4 times (as the dough was very slack) at 50 min intervals, then shaped, then bulk fermented in refrigerator for 8 hours to around mid-night, then cold retarded at 15 C (59 F) for another 8 hours.  Baked this morning at 8ish.   

50% Rye & 25% Wholemeal Orange Sourdough  


                                            The crumb  


I am learning to resist using diastatic powder, Vitamin C, or any other similar ingredients that are supposed to help the sourdough bread.  I am learning to do sourdough as is.  In this try of a rye and whole wheat sourdough, I couldn't however resist using orange juice as part of the hydration.  In my younger days I've had many Jewish friends and was introduced to pumpernickel bread very early in my life.  I love the smell of caraways seeds, but find pure rye lacking in taste; hence, orange juice to redefine its taste somewhat.      

Well, I like the result, and therefore I am giving you ...  

more crumb.  


p.s. A bad idea to roll dough in quinoa; with their round-shaped body, they dance unprovoked - they are everywhere as the bread is being sliced.  Sesame would be smarter.  


                                                                                                                I fed all the dancing quinoa to my garden worms  




Floydm's picture


dmsnyder's picture

Hmmm ... Suggest adding to your instructions: "Cool completely before taking outdoors to slice." ;-)