The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

80 % Rye

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Franko's picture
Franko

80 % Rye

Hamelman's 3 stage 80


% Brotform Rye

Well I finally got a decent result in terms of a pattern  from the brotform mold I purchased a few weeks back. David Snyder has given me some good tips on brotform dusting, recommending a 50/50 mix of AP and rice flour, and to just fill in between the coils of the form. Thanks David! Unfortunately it turned out I didn't have any rice flour at the time so I used what I've always used in the past and that is light rye flour. There's still a lot of room for improvement, but it's getting there.
This has been a relearning process for me, as the bakery that I've worked in for the bulk of my career has only ever made 1 rye bread and we don't use brotforms. Nor is our rye bread even remotely close to a high ratio rye.
The final weight of this loaf was 1.156 grams or 2.5 lbs. which is  just the right size for the mold I have when fully proofed. The dough came together nicely but I needed to work it a bit on the counter since it was too large for my old KA to mix thoroughly. The full sour wound up getting much warmer (by 10* or more) than what Hamelman's recipe calls for, so I decided to make the final mix earlier than specified to cool the sour down a bit. The final dough had a 20 minute bulk ferment at the recommended 82*-84*. I didn't dock or score the loaf. The loaf had quite a good spring to it for a high ratio rye, setting up nicely without any splits. I'm fairly pleased with the visual result, and very happy with the flavor. The Detmolder process punches the flavor up considerably.
Franko

Notes:
increased mature sour by 25%
used dark rye (Bob's Red Mill) instead of medium rye
increased baker's yeast by .5% (scaling error)
increased hydration by 1-2%



nicodvb's picture
nicodvb

it looks really fantastic.

Franko's picture
Franko

Thanks very much!

wally's picture
wally

For an 80% rye you got a beautiful volume and crumb.  I'm envious!


Larry

Franko's picture
Franko

Thanks Larry,


I tend to think that by using a fine mill dark rye this time instead of the coarse rye that I have been using in my previous loaves may have been a contributing factor for the good volume and crumb on this one.  Next time I'll have to try making two loaves from the final sour and use fine mill in one and coarse in  the other and see if there's an appreciable difference between the two.


Thanks again for your comments,


Franko

MmeZeeZee's picture
MmeZeeZee

Hi.  I think my crumb is comparable, but my crust is very crunchy.  Is yours?  Your crust is beautiful!  My rye is fine mill (German style 1150 or so)  but the volume isn't as nice as yours.  I wonder if my oven can handle the high heat of this recipe.

Franko's picture
Franko

Hi and thanks!


It was some time ago that I made this bread but as I recall the crust was not crunchy or overly chewy. I do remember that it sliced very easily, so much so that I was able to get very thin slices from it if I wanted. It seems to me I used a white bread machine type of bread flour for the wheat component. This flour is higher in gluten and would have an impact on the volume, but how it's mixed is just as important. High ratio ryes don't give you the same kind of positive tactile feedback as lower ratio formulae and it can be easy to overmix them by trying to achieve a 'dough' rather than a cohesive paste. This could account for your crunchy crust. In this mix the rye paste was first mixed in a stand mixer, then finished by hand, keeping my hands wet, and folding the paste over itself for 2-3minutes with the help of a plastic scraper. After a few minutes of this you'll notice the paste firm up very slightly.This is when it's time to stop mixing and begin the bulk ferment.


Hope this is of some use to you.


All the best,


Franko

MmeZeeZee's picture
MmeZeeZee

Thank you so much.


It's not my first rye and it was definitely a paste, not a dough.  I probably went light on the wheat flour, if anything.  However, I did not knead enough (I bake by hand).  I will try that next time.


Most likely, my oven was just not high enough because I've never baked at 475 before.


I only have one white flour but I will try to buy another kind when possible.

ananda's picture
ananda

Hi Franko


Excellent loaf on all counts; lovely bread


BW


Andy

Franko's picture
Franko

Thanks Andy,


It's very encouraging to hear that from you given your experience in making these high ratio ryes.


All the best,


Franko

Noor13's picture
Noor13

I just refreshed my rye sourdough and I wanted to do the 70% Hamelmann, but after seeing your loaf I might be trying the 80% one. Did you use additional yeast as it calls for in the recipe? 

Franko's picture
Franko

Hi,


Yes I did use the optional yeast referred to in the mixing paragraph and a bit more due to a scaling error on my part . Thanks for your comments.


All the best,


Franko

nicodvb's picture
nicodvb

Franko, your loaf literally smiles! It's marvellous.


Please, can you point me to the brotform you used? I'd like to see my bread more in shape:)

Franko's picture
Franko

Hi Nico,


I'm glad you still like the loaf ;^)


The brotform I have is an oval 10'x7' cane basket that I bought from csnstores.com.  I'm sure you'll have less trouble finding one on your continent than I did on mine, and hopefully less expensive as well.


Thanks Nico


Dhttp://www.csnstores.com/Brotforms-C417562.html

louie brown's picture
louie brown

I'm glad this thread was revived as it gave an opportunity to revisit this loaf. I use Bob's Red Mill, so I must give this a try. Thanks for the model and the inspiration.

Franko's picture
Franko

Thanks Louie,


Surprised me, to say the least, to discover it had been revived. Particularly when it's at a time when I'm getting back into a rye making mode that I think will  go on for the next few weeks.


Franko