The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first high concentration SD rye attempt

sam's picture

My first high concentration SD rye attempt


So far I've only used small amounts of rye in white breads, but decided to try out a higher concentration rye bread.   I read Hamelman's rye recipes for guidelines but didn't follow any specific one.   I have my own whole rye berries and a fidibus miller in the kitchen.  A week ago, I milled a couple lbs of rye and sifted the larger chunks of bran from it.   Some of the rye recipes call for rye chops and rye meal.  To substitute, I ground up some of my rye berries at a very coarse level.   I know most people use stiff rye leavens and add baker's yeast, but I decided to use a liquid leaven and no baker's yeast.

The overall formula I made up was:


Total Dough Weight  775.00
Total Dough Hydration 72%
Total Dough Flour Weight 451.00
Total Dough Water Weight 324.00
Rye Flour Leaven Percentage 25%
Preferment Hydration 125%
Starter Percentage  10%
Rye Flour Weight  113.00
Water Weight  141.00
Starter Weight (125% starter) 11.00
Chunky Rye Soaker Flour Percentage50%
Soaker Hydration  80%
Salt Percentage  2.0%
Soaker Flour Weight 226.00
Water Weight  181.00
Salt Weight  5.00
Final Mix    
Salt Percentage  2.0%
Leaven Weight   265.00
Soaker Weight  412.00
High Gluten White Flour Weight112.00
Water Weight  2.00
Salt Weight  4.00


This was my sifted rye flour used for the leaven:


The rye berries, before coarse milling:


After 'milling', here's the chunky rye I used for the soaker.  There's still a few whole rye berries in there...  (next time I may go a little less chunky):


After mixing, I would not have called it a 'dough'.   It was quite pasty.   In my stand mixer, I used the paddle to mix it together.  It would not form into a dough ball like a normal bread dough.  So I scooped it into an oiled pan.   Bulk fermented 1 hour.  It showed no sign of rising at all, but I went ahead with it.  Pre-heated oven to 450F, added the loaf, then turned down to 400F and baked for 1hr, 15 mins.   I did not score it, or use steam.  The internal temp of the baked loaf registered 210F. 

To my surprise, it actually rose in the oven, and even ripped itself apart a bit.





I understand I'm supposed to wait 24-36 hours before cutting into this loaf, but it smells fantastic.   I will try my best to wait.

Cheers, and happy baking!


sam's picture

Well, I couldn't wait....   only been 4 hours, but had to try it.   :)    Tastes very good to me.   Bold tang, and bold rye grain goodness.  It's not as dense as I thought it would be.   Will be good with dinner with butter, and a PB+J for lunch tomorrow.

The crumb:


Mebake's picture

Great Looking Rye, Gvz! Lovely crumb on such a high % Rye!.. i love making up recipes... classic old, and bold method of doing things.. it never dies