The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Rye with-out Walnuts

Mebake's picture
Mebake

Sourdough Rye with-out Walnuts

This is a late bake from Hamelmans "BREAD", chapter 6: Sourdough Rye with Walnuts, only with Walnuts being left out (no stock). This is essentially a 50% Whole Rye Bread. I used HOVIS bread flour for remaining 50%. most of the Rye inthis recipe is fermented.


Obviously, i have done a lousy job on proofing seem side down. I had hoped to get the artisanal effect that Hansjoakim had: here. Reason may be my boule shaping, DMsnyder would you chime in here for an advise of your boule shaping experience from SBFI?


Having observed Hans Bake, i also increased the hydration to 75% to obtain a somewhat loose dough. I have used Whole Rye instead of Hans Medium Rye.






I haven't tasted the loaf yet, but i trust in hamelman's recipe.


UPDATE: now that i tasted the loaf, it is typical of 50% Whole Rye surdough breads: mild sourness, with earthy rye flavor. I think the walnuts were in the recipe for a reason. I'll add walnuts for sure next time.


khalid

Comments

nicodvb's picture
nicodvb

as it's nice you'll be extremely pleased!

Mebake's picture
Mebake

Thanks nicodvb!


My motto: no bread is a failure, it just tastes different.

ananda's picture
ananda

Hi Khalid,


A Hamelman sourdough, 50% Rye flour, and 75% hydration; what a combination!


BW


Andy

Mebake's picture
Mebake

Thanks, andy! Indeed, Hamelman's recipes are great!

wally's picture
wally

Hey, the whole point of baking seam side up is that the bread decides on its appearance.  I think the boule looks lovely - as does the batard.  And your crumb certainly does.  I can only guess at its flavor.


Well done-


Larry

Mebake's picture
Mebake

Thanks Larry for your encouragement!


khalid