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%|
|Rye Flour Weight||113.00|
|Starter Weight (125% starter)||11.00|
|Chunky Rye Soaker Flour Percentage||50%|
|Soaker Flour Weight||226.00|
|High Gluten White Flour Weight||112.00|
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!