The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye experiment #2

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sam's picture

Rye experiment #2


This is my 2nd attempt at a high concentration rye.   I adjusted my first attempt...

I lowered the chunky-rye soaker from 50% of total "flour" to 25%, and milled the chunky rye stuff at a slightly more fine level (but it was still pretty chunky).   Also, I used whole-wheat flour instead of white flour, and increased hydrations for the soaker and the overall bread.    I did not use any baker's yeast, all naturally leavened.   I also made a larger loaf, 1000 grams vs. 775 grams previously.

This dough had more gluten development than my last attempt, but it was still not enough to form a shape-able dough ball and an actual free-standing loaf.  I had to use a pan again.   Which isn't bad, it just is.

Here's the formula I used:

Total Dough Weight  1000.00
Total Dough Hydration 75%
Total Dough Flour+Soaker Weight571.00
Total Dough Water Weight 429.00
Rye Flour Leaven Percentage 40%
Leaven Hydration  125%
Starter Percentage  10%
Flour Weight  228.00
Water Weight  285.00
Starter Weight (125% starter) 23.00
Chunky Rye Soaker Percentage25%
Soaker Hydration  100%
Salt Percentage  2.0%
Soaker Weight  143.00
Water Weight  143.00
Salt Weight  3.00
Final Mix    
Salt Percentage  2.0%
Preferment Weight   536.00
Soaker Weight  289.00
Whole Wheat Flour  200.00
Salt   8.00


Here is my chunky rye soaker, before soaking.    (I did not do a hot-soaker).   Milled it at a coarse level in the miller, but not as coarse as last time.




Here's what the final "dough" looked like after scooping into a pan, and using wet-fingers to flatten it out..   (before dusting with rye flour on the top):



I did a bulk+final ferment of 90 mins.  It might have been too long.   Not sure.    It did rip itself apart again, this time on the sides mainly, and a little on top.    So I guess that means it is defective, but I honestly don't think there was enough gluten development for it to rise in the oven without tearing.   Maybe I am wrong.




I wrapped it in baker's linen (couche). 

This time, I waited a full 28 hours before cutting into it, as recommended.

The crumb:




(For my 1st heavy Rye I did not have any whole wheat, but a little bit of white.   It was a new experience to me, I've never tasted a high concentration rye before.   I cut into that loaf only after 4 hrs, and it was good.  The next day, it smacked me over the head with Rye flavor.   Almost too much for me.   It wasn't bad, I just wasn't used to it.   Or maybe didn't pair it with a good meat or cheese at the time.)

This one -- the mix of rye + whole wheat, I like better.   When you first taste it, it is a strong combination of rye and whole-wheat -- I like the balance the whole-wheat component brings to it.   It is very elemental.   I like it.  There is also a pretty sharp sour as a finishing taste, but it also balances well with the initial strong kick of the grains.

Overall, I'm happy.   I need to get some pastrami and swiss, or something, to go with this...

My eventual goal is to find a combination of:  rye flour, whole-wheat flour, and "chunky soaker" (of both rye+whole-wheat), that maximizes the chunky soaker and rye flour, but still allowing to form an actual shape-able free standing loaf, without any white flour.   So I'll just keep experimenting.   :-).   Next up will try splitting up everything 50/50, as time permits. 

Cheers, and happy baking!

Mebake's picture

That is a beautiful looking Rye, Gvz! Nicely done.. better dock the loaf top next time for such high Rye percentage loaves, it will improve the resultant loaf shape, and makes a more even looking top.




nicodvb's picture

Pretty typical rye bread. Soon you'll likely want more rye and less wheat, to finally join the dark side as it always happens :-)

Good baking, enjoy it!