The Fresh Loaf

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66% Sourdough Rye (More like the recipe)

Mebake's picture
Mebake

66% Sourdough Rye (More like the recipe)

I Have blogged about my first 66% Sourdough Rye before Here, but this time, its more like what it should be: close textured, more sour, More Rye-ish. This time i used Medium Rye (I mixed sifted Rye Flour with Whole Rye Flour in 50/50 ratio).

The fermentation happens faster when whole rye is added, and my bulk fermentation was 45 minutes only. As expected, the dough never came together as it would with lower Rye breads, but the falvor of sour rye was very pronounced.

I guess that this is how Hamelman's 66% sourdough Rye may really look like.

Khalid

Comments

PMcCool's picture
PMcCool

It appears that you are becoming more comfortable with rye and its peculiarities.

Paul

Mebake's picture
Mebake

Thank, Paul. True.. Yet, I have kneaded the dough more than i should have, thus the cracked loaves. Rye is delicate, and doesn't require much kneading, if any.

Khalid

teketeke's picture
teketeke

  Both of them look great, Khalid.  For me, your first one with pinch of dry yeast has more airly crumb, the this crumb looks tighter. I feel like I almost smell of the sour rye :)     Which one do you prefer, Khalid?   It may be refreshing to taste the difference of the taste of these bread, which I like.

Very nice bread, Khalid!

Akiko

Mebake's picture
Mebake

thank, Akiko! Both contain the same amount of instant yeast. The only differences were in the Rye used, and the mixing times. First one had a medium mix, and light rye. the second received higher mixing time, and the rye was of medium consistency.

 

Syd's picture
Syd

It appears that your starter woes are over now, Khalid.  Those are fine looking loaves.  I am not a rye aficionado but I like it close textured and more sour, too.  I like to cut the slices thin and pair it with cured meats and cream cheese.  

I thought the cracks were just to be expected with rye and not necessarily a sign of overkneading. Regardless, they look attractive. :)

Best,

Syd

varda's picture
varda

It looks terrific.   Rye is its own creature, and it seems you have to learn a whole new set of rules to get a good  bake.  Where are you getting your rye?   I wouldn't think it would be a staple item where you are.   -Varda

Janetcook's picture
Janetcook

Khalid,

Your loaves look great!    Your crumb shots show a nice even crumb just how my family likes theirs to be.  (Strong bread that doesn't tear when being spread with butter or peanut butter!)  My son also loves his rye loaves and he would heartily approve of yours. :-)

Take Care, 

Janet

Mebake's picture
Mebake

Thanks, Syd. Almost over, i believe, now that i understand more how a starter thinks and behaves. As to the cracks, i read that High percent. rye doughs tend to be delicate, as the pentosans that make it up could unwind with excessive kneading.

Thank you, Varda. True, Rye ferments faster, and if you bake regularly white sourdoughs, you'll be challenged by the nature of Rye, and you'll need to plan ahead, or you'll end up with a gummy/low profile Rye. The Rye flour available here is from Spinneyes, a famous store that sells aslo bread flour, my only source for it. The whole Rye flour is from Dover farm organic. I sift it to obtain light rye, and mix the sifted flour with the one from the pack to obtain the consistency i seek. It is also quite expensive here, as it is only available as organic. (3us$ for a 1kg).

Thanks Janet!

 

 

Mini Oven's picture
Mini Oven

0.......10%.......20%.......30%......40%.......50%.......60%........70%.......80%........90%......100% Rye

knead well.................................................................................................................no knead

100%.......................................................50%......................................................................0% Wheat

not sticky.............................sticky..............................very sticky.................................glue... 

The more rye in the dough, the less one has to knead.  The more wheat in the dough the more one has to knead or fold.  

Cracked loaves is so typical of rye, I wouldn't let it bother you.  Consistent looking moist crumb!  Looking good!  :)

Mebake's picture
Mebake

Thanks, Mini.. the dough was pretty sticky. So cracking in Rye is a normal thing, eh? thanks for the reassurance, Mini.

I like your diagram too!

Daisy_A's picture
Daisy_A

Hi Khalid,

Those loaves look really great. The bâtard does look to me like the bâtards that I've seen Hamelman making on video. Great shaping! It sounds tasty also.

On the cracking: if you look at Hans Joakim's posting here, it seems cracking is a good aesthetic for boules:

http://www.thefreshloaf.com/node/20135/my-favourite-things-no-apple-tart-time

Best wishes, Daisy_A

MadAboutB8's picture
MadAboutB8

Very nice, Khalid. Must be really flavourful too. 

Sue

http://youcandoitathome.blogspot.com