The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% rye sour dough

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yozzause's picture
yozzause

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      


 

ehanner's picture
ehanner

Great looking loaf!


Eric

Mini Oven's picture
Mini Oven

Mini

Shiao-Ping's picture
Shiao-Ping

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

longhorn's picture
longhorn

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

droidman's picture
droidman

I definitely want to take a swing at this...

GrapevineTexas's picture
GrapevineTexas

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!

utahcpalady's picture
utahcpalady

Just to clarify...you cooked it at 200 degrees F?

yozzause's picture
yozzause

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.

yozzause's picture
yozzause

Sorry utopialady clarification 200 degrees centigrade