The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need Advice first sour dough bread try 40% RYE Slow Moe Bread

will slick's picture
will slick

Need Advice first sour dough bread try 40% RYE Slow Moe Bread

Hi I'll try and keep this brief. Last night at eight P.M. I fed my starter and took the excess (93g AP Mother @ 100% hydration) I mixed the mother with 93g AP & 93g water in my mixing bowl. covered and let sit. At 1:00A.M. before i hit the sack I checked on it and all the little bubbles were gone. I added 174g of organic rye four mixed and covered. This morning at ten A.M. I added 287g AP and 205g water. It has been rising nicely. I took two photos it is not quite double. Should I do a stretch & fold and start my proof? or let it go some more. I realize this whole formula and procedure might be screwy but that's what I did. If it works ILL give the complete formula. Thanks for any help


Will


It started out right at the 1QT mark



 

will slick's picture
will slick

Just 1/2 hour since the last photo and Its doubled! Ill take pics of the bread when its done. Thanks anyway


Will


will slick's picture
will slick

Rats foiled again! My 40% rye Slow Moe bread held so much promise but a failure just the same.


Top looks like a fair first try at a sour dough rye



Its the bottom that made the mess


breadbakingbassplayer's picture
breadbakingbass...

What does it look like on the inside?

will slick's picture
will slick

Rye bread needs at least 24hours to cool & set I learned that the hard way.


 ( Thats how I learn most stuff) LOL

breadbakingbassplayer's picture
breadbakingbass...

Ah...  Got it...  So you don't know if it is a mess on the inside...  Did you take the internal temp?  Did it lose 15% from the dough weight?  Keep me posted...


I'm working on a 30% rye bread with a levain starter along with a rye sour...  If all works out tonight, I'll bake 1 tonight, and retard the rest to bake tomorrow night...

will slick's picture
will slick

I don't bother with internal temp. I started out with the oven at max, then lowered the temp to 375 when I put the bread in. Cooked for one hour. Sounds hollow when I tap it on the bottom. I have no idea about the weight.

Mini Oven's picture
Mini Oven

Good rise there!  Looks aren't everything. So far looks pretty good.  I see it came out of the basket nicely. 


Your need to want to fold is good, now listen to that inner voice.  You kept track of your times, also good.  Now keep those times in your head as you start folding sooner.  You can start folding as soon as you see it start to rise.  It will give it more strength each time you do a set of 4 (like an envelope basically.)  If the dough stretches nicely give it another set of 4 and then let it rest somewhere between 30 min to an hour, up to you really.  It's sort of makes up for the sourdough's tendency to go limp.  It goes limp, you fold and tighten it up, it goes limp again, you tighten it up again, rest and fold, rest and fold.


This goes on for a while or during the time it took to about double.  We don't want it to reach maximum height because if it does, it might not make it through a bake (overproof) and fall.  Folding the dough puts you in touch, literally, with your dough.  As you get closer to baking the resting times will shorten and don't be surprised when you want to gently fold every 30 minutes each time ending with a nicely shaped dough ball.  Notice the tightening of the dough skin as you finish folding.  If you feel that by folding it just might tear, stop and let it rest 10 minutes and then finish shaping to invert in a banneton or place into a form or if firmer, right onto parchment or floured peel and cover with a bowl to let it rise a little bit more before baking.  Keep a sharp eye on it.  Wet it slash it (if it's firm enough to hold a slash) and bake it.


So if you want to compare it to a yeasted bread you can see that a sourdough rise is more like one continuous rise with folding and little rests and yeasted breads tend to have more separation between bulk rises and final rise.  Many wet yeasted breads also get folded more like sourdough, gently stretching and folding to build structure.


Can't wait to see the crumb!  I would still invest in a $5 probe thermometer.  I can't tell you how many times I've been fooled and needed to put a loaf back into the oven for 10 more minutes to reach 205°F.   Rye and whole grains can be sneaky like.   With the first save, it pays for itself!   


Mini

will slick's picture
will slick

Your a good midwife, you helped me bring Slow Moe to life. I am happy with my first sour dough try. FYI The reason I started with a rye bread Is I was out of white flour. That is happening a lot as I am buying only 5lbs at a time because I am thinking about buying 50lbs bag. I have a White maltese sour dough bread in bulk ferment now.

breadbakingbassplayer's picture
breadbakingbass...

Your rye bread turned out better than my experiment last night...  I went a little crazy with the hydration...  I baked it anyways in a rush and it turned out as expected...  Flat and cow patty like...


That $5 probe thermometer will cost about $7-8 bucks here in NYC...  A very worthwhile investment...


Please post a crumb shot when you get the chance


Talk to you soon Will!


Tim

will slick's picture
will slick

I give you a call with an update


 

will slick's picture
will slick

evena better than I hada hoped!