The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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gmask1's picture
gmask1

I figured that I'd make myself a blog rather than posting back into the forums all the time. No point cluttering up a perfectly good forum with my one-track-minded baking experiences! 

Last weekend I took another shot at the 100% Sourdough Rye recipe kindly passed on to me by a good work colleague. My previous attempt had been a fair to middling success, and I was confident that this would turn out even better than the first. I was pleasantly surprised by how good the loaves turned out, given my total inexperience in making bread. 

Here's how they turned out: 

 

and the interior:

 

What I'm most happy about is that the resulting loaves - apart from tasting great - have my mind working to figure out ways to improve them. The scoring didn't take, so I'll need to think about different ways to work the scoring out. Plus the surface tension is probably not right, so I'll need to work on my folding.

Lastly - for my own benefit as much as anyone else's - this is the recipe I've been using successfully (all credit to OliverN from my work. I've made a couple of small annotations over time). Any suggestions or variations are absolutely appreciated!

Stage 1:

Mix together

4 x cups rye flour.

3 x cups luke warm water

2 x cups starter.

Leave for 16-24 hrs, until the mix has a domed top.

 

Stage 2

Mix into previous mixture

3 teaspoons sea salt

4 x cups rye flour.

Leave for 12 hours.

 

Split mixture into two bread pans and leave for a couple of hours (I never do that though). For rye flour you do not need to kneed it. I just flatten the mixture and roll into a log.

Bake in 180 preheated oven for an hour. 

possum-liz's picture

Help!! I want to bake 100% rye sourdough

May 12, 2008 - 3:49pm -- possum-liz

HELP!!! I bake a lot for my friends and one of them want's 100% rye sourdough (she's a food purist).  I bake different sourdoughs all the time based on my white starter and feeding up to what ever type I want.  BUT my 100% rye is more like a brick. 

Any recipes/suggestions woud be much appreciated.  I'm in Australia so flour brands are different. For those Aussies among us I use Demeter's light and whole rye flours. I also have whole rye grain ,cracked rye and rolled rye to play with. 

Hope to hear from somebody out there.

Liz

jonquil's picture

100% Whole Wheat

February 7, 2008 - 8:53am -- jonquil

Since I bake with whole grains and no more white flour, unless it's for my job, I thought it would be great to have a page that lists all the whole-whole grain recipes, so that people like me can cut to the chase. I'm not holier than anybody, it's just that my husband's stomach reacts to white flour (and sugar), and I'm over 40 and starting to feel mortal.

ron45's picture

For the True Believers

December 14, 2007 - 4:40pm -- ron45
Forums: 

I tried a few of the suggestions I got on getting a better rise out of 100% whole grain bread. I did added some butter milk [ half the liquid ] to the basic Tasahara whole wheat bread. I let the sponge stand at about 66 degrees or so all nite instead of my usual of putting it in the fridge. I also did the slap and tickle instead of kneading per Jmonkey's advise. I added a cup of my 100% whole grain, wheat and rye sourdough starter when I put in the rest of the dry ingredients. I made it this week. Just used the home ground grain and water like a desem but did it in a jar in the oven.

Andy's picture

Success - JMonkey's formula for 100% whole grain sourdough hearth breads

December 12, 2007 - 2:00pm -- Andy

Whole Spelt Hearth BreadWhole Spelt Hearth Bread

I tried JMonkey's 100% Whole Grain Hearth Bread recipe with slight modification.

Here's the recipe I used:

100% Whole Spelt Hearth Bread

50 grams spelt starter at 100% hydration

10 grams salt

350 grams water

500 grams whole spelt

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