The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough rye

dmsnyder's picture
dmsnyder

 

I like variety, so I could never say that any one bread is “my favorite.” However, I can say that the “Five-Grain Sourdough with Rye Sourdough” from Hamelman's “Bread” would certainly be one of the candidates. It has a wonderful crunchy crust and a delicious complex flavor. It is fabulous fresh-baked. It stays moist for many days. It makes toast to die for. It is good unadorned or buttered, by itself or with other foods, for breakfast, lunch or dinner. It's, incidentally, full of really healthy stuff. Moreover, it's really easy to make, and it's beautiful to look at. What's not to like?

This bread is made with a rye sourdough but is also spiked with commercial yeast. The sourdough is fed and a soaker is soaked 14-16 hours before mixing, but once the dough is mixed, the fermentation and proofing are rather short. I started putting the dough together at around 12:30 pm, and the bread was out of the oven at around 4:30 pm.

Notes on the formula

  1. The overall hydration of the dough is 99%, but much of the water is absorbed by the soaker. The final dough is sticky, but like a rye bread dough not like a high-hydration white bread dough.

  2. Also note that all the salt is in the soaker. This is to inhibit enzyme activity. The salt percentage may also seem high (2.2% of the total flour), but the grains in the soaker also need salt, so the bread does not seem overly salty in the least.

  3. This formula makes a large batch of dough. It would have been difficult to mix it in my KitchenAid. I mixed it in my Bosch Universal Plus, which handled it with ease. If using a KitchenAid or similar stand mixer, you should consider scaling down the formula to 2/3 of that specified below.

 

Rye sourdough

Weight

Baker's %

Whole-rye flour

8 oz

100

Water

6.7 oz

83

Mature sourdough culture

0.4 oz

5

Total

15.1 oz

 

 

Soaker

Weight

Baker's %

Flaxseeds

2.9 oz

27.3

Cracked rye (I used pumpernickel flour)

2.9 oz

27.3

Sunflower seeds

2.4 oz

22.7

Oats

2.4 oz

22.7

Water (boiling, if cracked rye)

13.2 oz

125

Salt

0.7 oz

6.7

Total

1 lb, 8.5 oz

 

 

Final dough

Weight

High-Gluten flour (KAF Bread Flour)

1 lb, 8 oz

Water

10.5 oz

Yeast (Instant)

0.19 oz

Honey

0.5 oz

Soaker

1 lb, 8.5 oz

Sourdough

14.7 oz

Total

4 lb, 10.4 oz

 

Method

  1. Mix the sourdough and ferment it at room temperature for 14-16 hours.

  2. Prepare the soaker at the same time as the sourdough. Weigh out the grains and salt. Mix them. If cracked rye is used, boil the water and pour over the grains and mix. If using rye chops or coarse rye flour (pumpernickel), cold water can be used. Cover the soaker and leave it at room temperature.

  3. Mix all the ingredients thoroughly in a mixer bowl at low speed, then increase to medium speed (Speed 2 in a KitchenAid or Bosch) and mix to moderate gluten development. In my Bosch, I think this took around 10 minutes.

  4. Transfer the dough to

    a lightly oiled bowl. Cover tightly and ferment for 1 hour.



  5. Divide the dough into three equal pieces and shape into boules, bâtards or a combination.




  6. Proof for 50-60 minutes in brotformen or en couche.




  7. Preheat the oven to 480ºF with a baking stone and your steaming method of choice in place.




  8. Pre-steam the oven. Transfer the loaves to a peel. Score them and load them onto your baking stone. Steam the oven. Turn the oven down to 460ºF.




  9. After 15 minutes, remove your steaming apparatus, rotate the loaves if necessary for even browning, and turn the oven down to 440ºF. If the loaves are getting too dark, you can turn the oven down to 420ºF.




  10. Bake for 15 minutes more (or 10 minutes longer, if baking 2 lb loaves) and check for doneness. (Internal temperature 205ºF. Bottom sounds hollow when thumped. Crust nicely browned.)




  11. Turn off the oven but leave the loaves in, with the oven door ajar for another 7-10 minutes to dry the crust.




  12. Transfer the loaves to a wire rack and cool thoroughly before slicing.





Enjoy!


David


Submitted to YeastSpotting



 


 

dmsnyder's picture
dmsnyder

Hansjoakim described this gorgeous rye bread in his blog last Fall, and I made Hansjoakim's Favorite 70% Sourdough Rye myself in September. I made it again today, inspired by the delicious-looking ryes Mini and Eric have showed us recently.

This time, I made a few changes: I used KAF First Clear flour rather than AP flour. I mixed the dough a bit longer (6 minutes). And I proofed the loaf seam-side down in the brotform, expecting the folds to open up during baking. As you can see, I must have sealed the loaf too well and, perhaps, proofed it too long. The result was an intact loaf with no bursting at all. And I got pretty good oven spring, too. Sometimes you can't get those attractive "imperfections," even when you try for them.

The crust was pleasantly chewy. The aroma of the cut bread was earthy-rye with a definite subtle sourness. The crumb was moist and tender. The flavor was earthy-sweet. It was wonderful, thinly sliced with cream cheese and smoked salmon for breakfast. It was also good open-faced with a bit of mayo and smoked turkey breast, accompanied by a bowl of lentil soup, for lunch.

David

dmsnyder's picture
dmsnyder

Last bread for the day - Polish Cottage Rye from Leader's "Local Breads." This is another of my personal favorites. Today, I made it with a rye sour fed with whole rye rather than the white rye Leader calls for. I like it both ways.

David

dmsnyder's picture
dmsnyder

Hamelman's 5-grain Levain and Seeded sourdough from "Bread" have been among my favorites for some time, but his 5-grain Sourdough Rye somehow had escaped my attention, in spite of several posts by others, until LindyD recently made it. At first, I was not clear that this was a different bread from the 5-grain Levain, but I eventually caught on. When I looked at the formula, I knew I would love it, and I do.

Thanks, Lindy! This is a wonderful bread.

David

xaipete's picture
xaipete

Thank you, David, for the title (AKA the little SD starter that could); it really was a long series of events! It began Friday night when I was trying again to finish part one of Little Dorrit, but, alas, I fell asleep again. When I awoke, with my neck aching, I stumbled into the kitchen and began throwing together the levain for Leader's sourdough rye loaves. Earlier in the day I had calculated that I needed to get this going just before bed if I wanted to bake the loaves the following day. When the levain was accomplished, I stashed it in the water heater closet, which maintains a nightly temperature of about 73º F, for overnight fermentation.

At about 9 AM the next morning I pulled the levain and from its incubator and began mixing the dough. By 9:30 AM with the flour and water hydrated and the levain and salt mixed, I began the machine knead, which needed a lot of manual help in my 1976 KA--there was much stopping and starting, and repositioning, wet bowl scraper in hand, until the battle of woman over machine was won, and dough decided it would after all sit on the "C" hook. Leader said to knead on "2" for a minutes and then on "4" for 8 to 9 minutes, but at about 6 minutes in on speed "4" the dough that had been behaving nicely all of a sudden melted off the hook and lay in the bottom of the bowl, so I decided it was probably kneaded enough. I stopped the machine, scraped it into the proofing bowl and let it rest for an hour.

10:45 AM: After performing one stretch and fold on the dough and being pleased with its structure, I returned the nice little ball to its proofing bowl, stashed in back in the water heater closet and set my timer for 3 hours.

1:45 PM: After checking on its progress, or in my case lack of progress, over the course of the previous hour I began to get a little worried. Which starter had I used last night, the weaker bread flour or the stronger whole wheat flour one? I couldn't recall exactly. I had meant to use the whole wheat flour starter, but doubt was setting in. And, there were also considerations about the cheese. I had made a special trip to acquire the precise cheese needed, bleu d'Auvergne, on Friday and didn't want to waste it on something that might be a flop. What does a person do in these circumstances? Put a cry for help out on TFL and make soup. I posted my cry, and started two pots of soup: the lentils with smoky ham that I had especially selected for dinner as a perfect foil for my little loaves and an old stand-by, chicken stock.

Four hours past, then five. Somewhere between the four and five hour mark I thought that I might be seeing signs of growth but it was painfully slow and who knew if or for how long it would continue. Still I held out hope and prepared the cheese, just in case.

At six hours, soups simmering away, I checked again and saw definite growth. Would it continue? I just didn't know but said "patience" to myself and tried to keep busy. Jim was now watching March Madness, even though it is April, drinking Orangina and vodka, and calling me "Marge". I wasn't amused and told him to make his own drink if he wanted another!

I served the soup somewhat disappointedly with Vermont Sourdough.

Lentils with Smoky Ham

Somewhere between seven and eight hours, I checked on the dough's progress and determined it had, indeed, probably doubled. I decided to risk the price of the cheese and complete the loaves. All rolled up and nestled in little bread pans also especially acquired for this bread, I returned them to the water heater closet.

After another painful hour I positioned the racks, placed a cast iron skillet in the lowest position, and on turned on the oven. I also checked on the loaves. Much to my amazement, they were rising in their tiny pans. My worry was fast turning around: I concluded there was reasonable cause for success.

An hour later, I loaded the ice-cubes in the hot skillet and bread pans in the oven. I looked through the window after 10 minutes and was positively elated to see a lot of oven spring.

I removed my lovely little, bubbly and fragrant parcels after 35 minutes. The entire house smelled divine (no doubt the chicken stock that was still simmering also aided the ambience of the evening).

Another 45 minutes past, and there was just 15 minutes more to go of part one of Little Dorrit, but I couldn't wait any longer. I sliced into one loaf, ate several pieces with gusto and we retired, I feeling very victorious and the chicken soup still simmering. It was pleasant dreams here for all. I awoke at 4 AM, turned off the soup and returned to dream of breakfast for a few more hours.

--Pamela

jimhaas3's picture

2-Stage Detmolder technique

November 8, 2008 - 7:54am -- jimhaas3

AgroEast Baking & Milling Co. in Kiev Ukraine is DESPERATELY looking for a description of the 2-Stage Detmolder process for its bakery in Kiev, Ukraine. The normal 3-State Detmolder will not fit into the logistics and production schedule; we need 8-10 hours for the final build before mixing the batch ingredients.

Anyone out there familiar with the 2-State Detmolder? can you share it with us...?

Cheers

proth5's picture

Finnish Rye

October 17, 2008 - 12:21pm -- proth5

My neighbor, who is from Finland, is craving rye bread.

And not just the 70% Detmolder stuff that I am working to master (yeah, after I master bread at all...) - Finnish rye.

This is a flat bread shaped in a rectangle or a round bread with a hole in the middle.

I was wondering if the collected wisdom of the TFL'ers could help deliver a taste of the homeland...

Thanks!

dmsnyder's picture
dmsnyder

Hamelman's Rye with Flax Seeds1

Hamelman's Rye with Flax Seeds1

Hamelman's Flaxseed Bread - crumb

Hamelman's Flaxseed Bread - crumb

Jeffrey Hamelman's Flaxseed Bread from "Bread" is a 60% sourdough rye. It is almost exactly the same formula as his 66% sourdough rye, with the addition of flaxseeds added to the dough as a soaker. This is a delicious bread, but the wonderful flavor really comes together the day after baking.  One day 2, it is mildly sour with a prominant, hearty rye flavor mixed with a very distinct flavor of flaxseed. The seseme seeds on top, which Hamelman says are traditional, add another nice flavor and a nice additional crunch.

I have made many rye breads before and love them, but this is my first attempt at one of Hamelman's German-style rye breads. I must give credit to Eric (ehanner), whose beautiful rye breads from Hamelman inspired me to take the plunge.

 David

dailybread101's picture
dailybread101

)  I'll re-do it to make it:-less salty- I'll give it about 30 minutes of proofing after shaping (not more!) - I'll try to add more sourness by fermenting my rye sour overnight- I'll try to make the crust softer.

Greenstein’s Corn (RYE) Bread. This is my first try. :) 

I'll re-do it tand make it:
- less salty
- I'll give it about 30 minutes of proofing after shaping (not more!) - maybe this will help me to avoid crust cracks
- I'll try to add more sourness by fermenting my rye sour overnight, cos I am ethnically Russian and we like sour rye breads
- I'll try to make the crust softer, cos my husband likes it softer. :)

Front view
Front view

)
At night :)

)
In the morning :)

Close view

Thanks in advance for your comments!
:)

Rosalie's picture
Rosalie

I'm indexing the bread recipes in all my books (quite a task) and I'm getting a chance to see what all recipes I have.  In one book, "Making Bread at Home" by Tom Jaine, I found this 100% whole grain recipe: German Sourdough Rye Bread.

Your starter uses 60g wholegrain rye flour, 1/4 cup water at 110 degrees, and a pinch of caraway seeds.  You leave that at about 80 degrees for two days, stirring twice a day.  As always, I used my oven with the light on.

Then you make the leaven using 2 tablespoons fo the starter, 1 1/4 cups water at 110 degrees, and 300g more of the rye flour, leaving that for eight hours at about 85 degrees.  Again, I used the oven with the light on.  80 degrees, 85 degrees, I take what I can get.

Finally you take 500g wholewheat flour, 300g rye, 15g fresh yeast (I used 8g active dry), 1 3/4 cup water at 110 degrees, 2 teaspoons salt, and the ripe leaven.  You mix the dry ingredients and make a depression to add the wet.  I was surprised that there was no more mention of caraway seeds, so I just added 1 tablespoon - maybe it should have been 2 (I like caraway).  I also added 1/2 (I think) cup gluten for two reasons:  I really wanted this to succeed, and I have it in my arsenal so I may as well use it.  After you get it all mixed together, you let it rest for ten minutes in a warm spot, then you knead for at least ten minutes.

Next it rises at about 85 degrees for 1 1/2 hours until "nearly doubled".  I was so surprised at how well my concoction rose!

Finally you shape.  He has you dividing into two loaves and baking them either together in an 8.5x4.5x2.5 inch pan or separately in two 7.5x3.5x2.25 pans.  I divided them into eight mini-loaves.  The shaped loaves rise for 30-45 minutes, and the oven heats to 450 degrees.

You place them on an upper rack and bake for 20 minutes (15 for the two smaller pans) at each of 450, 400, 350, spraying three times in the first five minutes.  I just realized that I misread these instructions and didn't bake as long as the recipe called for, but they turned out fine (200+ internal temp) because they were mini loaves.

I simplified the directions, believing all you artisans can fill in between the lines.

Anyway, not bad.

 Nellie considers my German Sourdough Rye Bread by Tom JaineNellie and my German Sourdough Rye Bread: Nellie considers my German Sourdough Rye Bread by Tom Jaine

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