Pane di Segale
Wednesday my sister bought a rye loaf at the town market. I remember when I spoke with the guy and asked him more about this bread: this is a true rye they buy from Austria, the frozen dough is baked it in their oven.
What!?!? Frozen and from Austria! Why don't you make it here, it's bread! No comment.
Yes, I know it is not bread if you think at wheat based bread, rye is a different baking world. Here in Italy, with the exception of few small communities in the very north regions, is almost impossible to find a bakery that bake true rye bread. But this is obvious if you think 90% bakers do not have a sourdough culture! And most of the few bakers that have a sourdough got it from a friend, they never started a culture from scratch.
Going back to the market rye, that time I have to admit it was good: I think >=70% high extraction rye, sourdough and some molasse enrichment(?).
Last time it was ...uhmm, so and so. When I tasted a slice I said my sister - this is not rye, do you remember my last rye? She said something (she don't like to speak about bread but she like to eat rye bread), so yesterday I baked it again (and baked also my usual Pain Au Levain, I remember DiMuzio lesson "master one bread"). Now, I can say her - this is rye.
The formula is from J.Hamelman "80% Sourdough Rye with Rye-Flour Soaker", for me just "Pane di Segale". This is my favorite true (>70%) rye bread and the rye flour soaker is a great addition.
And this morning, after a rainy week, we finally see a ray of sun (or a rye of sun?).
|Whole Rye Flour||80%|
|High Gluten Flour||20%|
|Yeast||0.5% (1.5% original)|
Preferment: 35% of the total flour (whole rye flour) is prefermented at 83% hydration. Remember to subtract the flour and water from the final dough ingredients. I usually build the sourdough with a 5:83:100 ratio and ferment about 14:00 at 21°C.
|Whole Rye Flour||100%|
Soaker: 20% of the total flour (whole rye flour) is soaked with hot (boiling) water. Pour the water oven the flour, cover and let it at room temperature for 14:00. I keep the soaker in a warm spot for the first 02:00. Remember to subtract the flour and water from the final dough ingredients.
|Whole Rye Flour||100%|
Dough consistency: o_O ... it's rye!
- Mix all ingredients (desired dough temperature 28°C)
- Bulk fermentation 00:30
- Proof 00:50
- Bake on stone with steam for the first 00:05-00:10 at 240°C, then another 00:45 at 220°C.
The dark dense crumb:
Next time I will try with some molasse or brown cane sugar. EDIT: next time I will try a long baking.