The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wonderful 100% Rye Sourdough Crumb

JoeVa's picture
JoeVa

Wonderful 100% Rye Sourdough Crumb

Last month I've been playing with pure 100% sourdough rye bread formulas.

From the last loaf one of best crumb (the receipt was published on my blog, LINK). A super moisty, very open crumb. This is even closer to the one I've seen in Torino (Andrea Perino's Bakery), but that was a 90% rye and I don't know if they add also a bit of fresh yeast.

                                    DSC03692

Giovanni

wally's picture
wally

How did you manage that open crumb with a 100% rye???

That's beautiful!

Larry

Crider's picture
Crider

Your recipe makes it seem so easy.

JoeVa's picture
JoeVa

Yes, it's so easy.

The formula is based on Hamelman with these changes:

  • Fresh yeast: REMOVED
  • Water: UP to 96%
The "dough" is closer to a cake mix than a bread dough.
Giovanni

 

Mini Oven's picture
Mini Oven

What if the dough/batter was poured into a disk first, and baked, cooled and baked again?

Would it be worth it?  Is it possible?  What are your thoughts?

Mini

JoeVa's picture
JoeVa

No Mini, I think this is a bad idea. 

Giovanni