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 Submitted by yozzause on January 8, 2010 - 12:55am 50% rye sour dough
i recently aquired a couple of kilos of rye meal from the local bakery that belongs to a friend of mine he had been dabbling in making a ryebread he gave me some to play with. So the other day when i was refreshing my sour dough starter i decided it was time to have my go at this BREAD I USED 200g rye flour, 200g white flour, 200g starter, 10g salt, 2 bantams eggs, 1 teaspoon full of black strap molasis, 435g water ( from memory) i mixed the dough @.6.00 am and took it to work with me. i allowed a straight forward ferementation till 12.00 noon knocked back and following recovery shaped into a boule and placed it back in the bowl lined with a floured teatowel upside down by the time i got home it was pretty well full proofed and as my daughter had just cooked a chicken the oven was hot and ready to go. The loaf went in at just over 200 degrees for 40 minutes. The result was quite good and i dropped off a sample to the bakery this morning and my colleagues here thought it was super. i shall make this one again and do the retard for 12 hours for comparison
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Excellent!
Great looking loaf!
Eric
That's the way to Rock & Rye!
Mini
Super!
Yozza, I agree with your colleagues - this 50% rye is super!!
p.s. Was your starter a stiff (50-60%) or liquid one?
Thanks.
shiao-ping
Nice loaf!
Well done, Yozza! Great crumb!
One detail though, if your starter is wheat flour and not 50/50 wheat/rye your the percentage rye in the final bread is around 40%. Not intended to be picky but to make sure you associate the right rye percent with the flavor/crumb, etc.
Nice job. I would like a slice of that!
Jay
excellent
I definitely want to take a swing at this...
Yummy looking...
I'll bet it was tasty, too.
I had a chuckle when I read that you had taken your dough to work with you. That sounds like something I would do. ;)
Kudos on that beauty!
Temp?
Just to clarify...you cooked it at 200 degrees F?
Thanks for the comments
Thanks for the comments folks
I have just enjoyed the last of the rye as toast. The starter was in fact just the ordinary flour starter that i have maintained for 9 months or more and i guess Jay is correct it would be closer to the 40% RYE when allowing for the all wheat starter ingrediants.
Shiao-Ping the starter itself is probably close to 50/50 i am never to worried about weighing the ingediants for the starter as i feed it twice a day at work and do throw away quite a lot (any one in Perth want some starter see me) although i have managed to persuade Patrick our Irish chef to have it as an addition to his dinner rolls in the training restuarant. i mix it by feel, add the water thin it down remove half then add flour to get back to original consistency.
In the original post i said i wasnt sure if the water amount quoted was correct as i had 2 figures written down so if replicating this dough be mindfull that the water is just over 50% addition to the dry flour ingediants, which should be fine considering the moisture content of the starter!
I am an advocate of note taking as you go, a clean page is a good idea too.
All in all i am quite happy, i thoght that with the straight method employed albeit a long fermentation period with sour dough starter rather than commercial yeast i would have a reasonable close crumb . with the fermentation time being an unknown factor i was determined to take the dough at its peak and allow it to have a full proof prior to baking, the reason it came to work with me for observation.
Sorry utopialady
Sorry utopialady clarification 200 degrees centigrade