The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rye

  • Pin It
Song Of The Baker's picture

Rye Pre-sour How Long Is Too Long?

March 9, 2013 - 9:19am -- Song Of The Baker
Forums: 

In making a 40% rye, the pre-ferment sour I usually do is the following:

Rye Sour

  • 360 g Medium rye flour (high quality organic works best)
  • 360 g Water
  • 20 g Rye sourdough starter (100% hydration)

Let sit at 78 degrees for 12 - 16 hours.

My question is, if I was to let this ferment for longer than 16 hours, is there a time amount that is too long?  I will not be able to get to it until it has been sitting for about 20 hours.

John

Frequent Flyer's picture
Frequent Flyer

....or my "tinkered with" version.  I love Eric's bread but needed to refrigerate the dough for time sake and chose to do that after shaping.  I shaped two loaves (used 1/2 recipe), placed in a couche, covered with oil sprayed plastic and refrigerated immediately.  The next morning I removed the loaves, placed on the counter while the oven preheated (about 30 to 45 minutes) and baked on a stone with steam for 12 minutes.  I rotated the loaves, and baked (I guess) another 30 minutes at 375F.  

Other variations were molasses vs sugar (about the same weight) and an egg glaze.  I've not got the cornstarch glaze method working right now.

 

HeidiH's picture

Is anyone else using buttermilk powder in rye?

February 23, 2013 - 12:17pm -- HeidiH

Simplicity is my aim in making bread.   I'm unsuited to mothering a starter.  I don't knead except in the rarest of circumstances.  Therefore, I am constantly tinkering to make fool-proof, easy breads that feel and taste like the real deal.

I've been working on a formula for a simple rye bread that is all dry ingredients + water.  Previously, I was making rye with whey but I'd like to divorce making rye from making quark/ricotta/fresh mozzi.

linder's picture
linder

We have a big pot of borscht to eat and wanted some hearty rye bread to go with it, so last night I mixed up the soaker and wild yeast starter for Rye Sandwich Meteil.  I had read on TFL that the bread had come out quite sweet for some, so I used only half the sweeting called for in the formula.  The bread 'rose' more sideways than anything else, but is still very tasty. 

I'm also wondering if some of the lack of rise was not letting it proof long enough (45 min instead of the full 60).  In any event - here is the loaf.  Any comments on how to achieve a better rise upwards are appreciated.  (Maybe I really do need to add some vital gluten?)Thanks.

 

Doc Tracy's picture

Good book!

February 14, 2013 - 7:19pm -- Doc Tracy
Forums: 

I recently purchased a book off Amazon that I'm really enjoying.  It's called Home Baked by Hanne Risgaard. Although I've had to change my timing a bit for the whole rye ( mine rises much too fast), I really love the recipe. It is %100 whole rye, has a dark beer, rye chops and is loaded with flavor!

I676's picture

Mark Bittman's Whole Grain "Sourdough" Article

February 10, 2013 - 7:39am -- I676

So Mark Bittman had a piece in the NY Times today or yesterday on the deliciousness of whole grain bread, and how sourdough is the best method for making it. I tend to agree (warning: rank amateur's lay opinion), but I don't think that any of his recipes are actual sourdough. Instead, his sourdough rye just uses a sponge made with instant yeast and fermented overnight...strains of the Leahy no-knead bread phenomenon Bittman popularized? Nothing wrong with Bittman's rye recipe, but calling it sourdough seems like a real stretch.

Boleigh's picture

Using a non-rye starter with rye

February 10, 2013 - 6:12am -- Boleigh

Hello all you lovely baking folk...

I have a question about starters which you may be able to help with. I have a very successful starter going now for about six months - Suzy. She is very versatile and seems to adapt to many different blends, temperatures etc. very well. She makes great bread and I look after her in turn very well - always feeding her with the best organic flour - well ususally!

I wondered if you need to develop a new rye starter to make rye sourdough? Obviously I will try Suzy out, but just wondered what the common wisdom was?

 

David 

letrec's picture
letrec

It's Carnival Time Again!   And, as I've been on a roll, baking everything I want (ok, I haven't tried Filo dough yet, but come on...)

So, for our Super Bowl party, I decided to attempt an Almond Brioche 'Bostock' inspired King Cake using my homemade Buckwheat/Rye Brioche dough.

The King Cake is light and fluffly, and has a great flavour of almonds from the paste and extract with a hint of citrus from the Meyer Lemon and a subtle nuttiness from the buckwheat. I don't like large amounts of icing on my cakes, so I went with a finishing glaze of lavender honey.

The next time I make it I may include more cinnamon to evoke more of the classic flavor, maybe even incorporating it more heavily into the almond creme, or making a cinnamon creme, or rolling it into the dough before flattening it out. Any suggestions are welcome!

Ingredients:

-------------

2 lbs "Buckwheat-Rye Brioche Dough" (Recipe Follows) or another brioche dough would work fine, I guess

4tbsp unsalted butter

1/2 cup almond paste

1/4 cup all-purpose flour

1 (duck) egg

1/2 tsp rose water (or citrus water like sweet orange water)

1/4 tsp almond extract

1/4 cup caster sugar

Zest of Orange, Satsuma, or Meyer Lemon

1/2 cup of sliced unsalted almonds

egg wash (1 egg w/ 1 tbsp of H2O)

---------------------
Almond Crème:
----------------------

Cream butter, almond paste, flour, duck egg, floral water, and almond extract in a food processor until uniform and smooth.

--------------------
Assembly of the Cake:
--------------------

There are two strategies possible for assembly of the cake, and I opted on the less traditional, but possibly more visually appealing.

_____________
Traditional Method:
_____________
Form Dough into 2 balls and roll them into two rectangles of approx 24"x12" and 1/8" thick.

Smooth Almond Crème onto the rectangle of dough, and then proceed to roll up the dough from one of the longer sides of the rectangle (jelly-roll style).

Braid the two strands together and join at the ends by pinching and using a little water.


________
My Method:
________
Form Dough into single ball and then into rectangle.
Roll Into a long rectangle, approx 26" x 8".

Visually divide the rectangle into thirds, width-wise and spread the Almond Crème on the center 1/3.

Create 'fingers' on the opposing sides by cutting opposing 1/2" width strips with a pizza cutter.

Place red bean inside. (I don't put plastic in my baked goods...)


Paint inside of fingers with egg wash, and fold over each other carefully (fingers on bottom only) in a criss cross pattern to create a braid, alternating left over right, lightly pressing together as you move to next pair of strands.

Carefully bend into a round 'crown' shape and seal on edges, preferably by braiding together and using a little water and pinch.
Allow the crown/braid to rest for 40 minutes.



Preheat oven to 350F with baking stone in center 20minutes before baking.

Immediately before baking, mix together sugar, zest, slivered almonds, and a little juice of the citrus and sprinkle over the top of the cake.

Bake without steam for 35-45 minutes until golden brown and bubbling.

 


Drizzle with a light coating of lavender honey and serve warm with French Roast café au lait!

 

----------------------------------

Buckwheat Rye Brioche Dough

----------------------------------

*Makes Approx 4lbs of dough

 

1.5 cups of 105-115F water

1.5 tablespoons of granulated yeast or 1/4 cup of sourdough starter, and adjust water appropriately given hydration level

1.5 tbsp. of Granulated Salt

8 eggs, beaten lightly

1/2 cup Local Honey

1.5 Cups melted unsalted butter

4 cups unbleached bread flour ! (or KAf, we need the protein)

3 cups buckwheat flour

1/2 cup Whole Rye Flour

Egg Wash

 

1) Mix starter or yeast, salt, eggs, and melted butter with water in a 5 quart+ container which isn't airtight.

2) Add flour without kneading, with a spoon or spatula or a food processor or stand mixer with a dough hook. The dough should be loose.

3) Cover and allow to rest and room temperature until the dough rises and falls. (approx. 2h at 75F)

4) Refrigerate briefly and it is now ready to use.

Use within 5 days, or freeze in 1lb portions.

johannesenbergur's picture
johannesenbergur


Ingredients:

  • Whole grain
    • 150g whole grains
      • Feel free to combine different sorts: wheat, rye, barley, spelt
  • Dough
    • 450 g water
    • 150g sourdough
    • 5g fresh yeast
    • 10g honey
    • 10g malt syrup
    • Seeds and the alike
      • Sunflower seeds, pumpkin seeds, flax seeds, sesame seeds
        Just a small handful
    • 150g stale bread
    • 25g salt
    • 600g flour
      • 300g rye
      • 50g semolina or durum
      • 250 other flour
        • Graham
        • Spelt
        • Wheat
Grains:Soak the whole grains in a cup with around 2,5 dl cold water. Put a lid on and leave it in the fridge for at least 24 hours.Dough:Dissolve the yeast in the honey. Add water, the soaked grains with the remaining water, malt and sourdough. Finely chop the stale bread and leave it to soak in the mixture for around 15-30 mins. Add the salt, dissolve and start adding the flour, little by little. When the dough is starting to come together, although still very sticky, you may precede to knead it with your hands. At this point you usually need to knead some more flour into the dough. The dough doesn't need a lot of kneading, since it's a pretty tight rye bread, around 5-10 mins, just so it's still sticky, but still is dry enough to keep a shape.
Put the dough in a greased container and cover it up with a wet tablecloth. Leave it to proof for at least 12 hours i the fridge. I usually just leave mine over night.When proofed, put it in a 3 litre bread baking pan. Sprinkle oatmeal, seeds or nothing at all on top of it and score it. Cover the pan up with a wet tablecloth and leave it to rise at room temperature until it has risen to fill the pan completely - this process usually takes up to a couple of hours.Bake at 180 degrees celcius. Bake for two hours, gently remove the baking pan and put the loaf in for another half an hour.
Leave it to cool on a tray and keep your fingers to yourself until the next day.
letrec's picture
letrec

I've been baking a lot of sourdough as of late, and since I'm stubborn I don't ever refrigerate any of the starter and maintain it exclusively on the counter. While this lends to a vigorous starter it also encourages (ok, demands!) frequent baking, or you're going to either end up with the starter that ate your kitchen, or be exceptionally wasteful by refreshing the starter so frequently.

I have a little bit of a sweet tooth, and love blueberries so this was a natural next step.

I have adapted this recipe from this recipe at Sourdough Home:
http://www.sourdoughhome.com/index.php?content=blueberrymuffins

I made some adjustments as to my taste and added a crunchy Streusel topping!

Ingredients
-----------

1 egg
1 tsp vanilla
1/4 tsp salt
1/4 cup oil (EVOO works great here)
1 cup 100% rye sourdough starter at 100% hydration!
2tbsp of Greek Yogurt (adds a little more acidity, good fat)

1/2 cup whole rye or wheat flour if you must
1/2 cup of organic buckwheat flour
1/3 cup of ground flax seeds
1 tsp baking soda
1/3 cup sugar or fructose
3/4 cup frozen blueberries

Streusel Topping

2 cups pecans or walnuts (8 oz.)
½ cup packed light brown sugar (I combined molasses and caster sugar)
⅓ cup old fashioned rolled oats
1 tsp. ground cinnamon
¼ tsp. salt
2 Tbs. vegetable oil (I used more EVOO, though next time I may be decadent and use coconut oil)

Method

Preheat oven to 425F. (I use a convection oven, so actual temp was 400F)

Prepare streusel by combining nuts, sugar, oats, cinnamon and salt in food processor and pulsing a few times until a coarse mixture is achieved. Slowly drizzle in oil taking care to stop before creating a paste. The ideal consistency will be damp, but very crumbly. Set aside.

Combine dry ingredients in small bowl and then stir in blueberries. Combine wet ingredients in medium bowl.
Add dry ingredients to wet ones.

Place muffin cups inside tin and oil and dust them.
Oil a large dough or ice cream scoop and spoon batter into cups.
Sprinkle a liberal amount of Streusel topping over each cup such that you can no longer see the batter.

Bake at 425 for about 20 minutes or 16 min for convection

Allow to cool for 5 minutes in tin and then transfer to rack to cool to room temperature!
This should yield about a dozen full sized muffins. Enjoy!

Pages

Subscribe to RSS - rye