The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye sourdough experimentation

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Franchiello's picture
Franchiello

Rye sourdough experimentation

I've managed to nurture 3 different starters with advice from everyone here - white flour, stiff WW and a really gooey rye starter.  Pretty much have the white SD process down, as well as the WW but the secret of a nice, oval shaped rye loaf that rises higher than 3 or 4 inches is eluding me. I'm shooting for something of the size you see in the commercially made loaves - sandwich sized (lunch for me these days is usually a sandwich).  I am following the formula Mr. Jansjoachim posted in his blog with decent success but need to know - after the 2 hour ferment (with one gentle stretch & fold) do you shape the loaf and then retard or do your retard the dough then shape? Also - after retarding the dough, do you then put it directly in the oven or do you let it warm up a little before baking?  I'm doing the latter, maybe a brotform is my answer - hmmmm.  At least the "experiments" have been delicious with cream cheese & smoked salmon!!