The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wonderful 100% Rye Sourdough Crumb

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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