The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two Rye Sourdoughs

  • Pin It
wassisname's picture
wassisname

Two Rye Sourdoughs

I have been working through an abundance of whole rye flour and strong bread flour lately so I’ve dropped anchor in the sourdough rye section of Hamelman’s Bread.  I couldn’t quite make up my mind this week so I picked two.  First was the Whole-Rye and Whole-Wheat Bread, baked pretty much by the book.  Next was the Sourdough Rye with Walnuts.  I turned that one into something a little different.

This is my second try at the whole-rye and whole-wheat bread.  The first one was terrible.  I didn’t take enough care with the fermentation at any stage and paid the price.  At least I learned my lesson.  This time it turned out much, much better.  I made two changes to the book version – I left out the yeast (and so increased the ferment times) and I changed the bake temps, starting hotter at 500ºF and ending cooler at 425ºF.

I was happy with the result, but I don’t think this will be one of my favorites.  The flour proportions (25% rye, 25% ww, 50% bread flour) kind of leave it in no-man’s-land to my taste.  I think I would prefer it if one of the elements would stand out more.  Maybe it’s just that I’ve been baking more rye lately and my taste is leaning in that direction. 

 

Then came the Sourdough Rye with Walnuts… without walnuts… but with other stuff.  This turned into a big pile of pecans and cranberries (sweetened and dried from the store) wrapped in rye bread.  Oh, yum.  The dough is 50% whole rye as in the book, though I left the yeast out of this one as well.  The pecans are a bit over 20% the weight of the flour and the cranberries about 10%.  Beyond that it pretty much speaks for itself.

Though fairly dense from all the rye and nuts and berries,  there is enough bread flour to keep it soft.  Just add butter and breakfast is served!

Marcus

Comments

ananda's picture
ananda

You undersell these breads, Marcus!

There is evidence aplenty of skill and knowledge here..of your own

Lovely Bread, both

Best wishes

Andy

wassisname's picture
wassisname

Thank you, Andy!  I didn't mean to sound as if I wasn't happy with the breads, just wrote this a bit hurriedly.  The pecan cranberry rye is headed for my list of favorites.  I can see that dough working as a foundation for all sorts of good things. 

Marcus

PiPs's picture
PiPs

Great looking bake Marcus,

I am particulary keen on the pecan and berry rye. I love that style of bread .... toast ... butter/ricotta ... coffee ... perfect start to a day!

The whole rye and whole wheat loaf looks a great bread to accompany something extra delish ... Maybe this bread doesn't want to be the star of the meal :)

All the best,
Phil

GermanFoodie's picture
GermanFoodie

I guess, glad you had so much rye flour etc. on hand! :)

wassisname's picture
wassisname

Thank you for the comments, Phil.  Maybe I'm not giving the simpler loaf enough credit.  Am I just dazzled by the flash of pecans and cranberries?  Perhaps, perhaps.  Now I feel like a bad parent:(  I'll find some goodies to experiment with and see if my opinion changes!

Marcus

wassisname's picture
wassisname

Thanks, GermanFoodie!  Not that I need a special reason to bake rye bread, but with a freezer full of flour it becomes a very happy obligation!

Marcus

ericb's picture
ericb

These loaves look fantastic!

You mention that you did not use commercial yeast for the first loaf. Can you provide a bit more detail about fermentation and proofing times? I'm interested in trying a few Hamelman rye recipes without yeast, but he is rather vague about how much longer these steps take with sourdough as the sole levain.

Eric

 

wassisname's picture
wassisname

Thank you so much, Eric! The timing: The rye & ww loaf had a bulk ferment of about 3 3/4 hours and a final proof of about 2 hours, all at right around 72°F. The pecan cranberry rye I let bulk ferment about 3 hrs at 72°F, then proofed for about 2 hrs. I warmed the final proof to probably 78°F - 80°F. I didn’t actually check the temp but that’s what it usually is when I use my microwave as a proofing box.
I should mention that the pecan cranberry bread showed virtually no sign of rising after the bulk ferment and not much more after the proof. Maybe it could have used more time, but with 50% rye I didn’t want to push it. The texture of the crumb came out great, so I think I made the right call.
Marcus

Franko's picture
Franko

Both loaves look great Marcus, but I know what you mean about whole rye-whole wheat loaf. I did something very similar a few weeks back and wished I'd left the whole wheat out altogether. I like whole wheat, just not when it's competing with rye, as neither flavour shines and of the two I prefer rye. The Pecan and Cranberry Rye on the other hand  sounds like a delicious combination to me, much more interesting than just walnuts IMO. Nice baking as always Marcus!

Best,

Franko

 

wassisname's picture
wassisname

Thanks Franko, well said.  It feels like splitting hairs, but as good as the loaf is I guess they can't all be favorites.  This sounds like an excuse for a side-by-side experiment... hmmm.

Marcus

hansjoakim's picture
hansjoakim

Great job, Marcus!

They look brilliant, both of them. I've also tried the whole-wheat rye sourdough, and I agree that it's a loaf that's not all that interesting on its own. I find it goes perfectly with some blue cheese, some honey perhaps, or, especially this time of year, some cured fish.

The pecan-cranberry rye speaks for itself - wow.

wassisname's picture
wassisname

Too kind Hans, thank you!  I had a nice, thick slab, lightly toasted with a bowl of hearty soup and I must say it did the job rather nicely.  I'm not yet ready to eat my words, but I'll happily eat this bread... sorry, I can't believe I just said that.

Marcus

Mini Oven's picture
Mini Oven

Once you're hooked on rye, there's no turning back!     

                                      I will use whole spelt before whole wheat with 50% rye.  

                                                                              Like the flavour better.       

Sensational loaves, Marcus...    yum!      

wassisname's picture
wassisname

Hooked on rye?  Me?  I don't have a problem, I don't have a problem, I don't have a problem.  But I have all this rye flour!  Thank you Mini, at least I know I'm not alone.

Marcus

varda's picture
varda

Marcus, Dropping anchor in the Hamelman rye section is a great plan.   Love the crumb on your Rye/Wheat loaf.   -Varda

wassisname's picture
wassisname

Thank you so much Varda.  It's a great place to hang out and to learn.  There are so many variations to practice with I think I'm starting to get a better feel for different levels of rye even though I've just scratched the surface.

Marcus

tn gabe's picture
tn gabe

With all the ryes folks have been posting lately, I've been thinking the same thing. I really like some rye (5% to 15%) or lots of rye (80% plus), but never seem to care much for breads that are in between, at least not with out some cheats, i.e. molasses, cocoa, and caraway.

If you haven't tried the Vollkornbrot in 'Bread' yet, it's been my favorite rye so far.

wassisname's picture
wassisname

I haven't tried the Vollkornbrot yet, but it's on my list.  I have a bag of rye berries patiently waiting in the cupboard, I just keep getting distracted!

Marcus

nicodvb's picture
nicodvb

concentrates flavor! Both nice, but the pecan bread looks really fantastic.

wassisname's picture
wassisname

Thanks Nico!  And good point, the rye flavor of the pecan loaf asserts itself more with each passing day.

Marcus

Mebake's picture
Mebake

Those are beauties, Marcus! Despite the changes made. They do speak for themselves, both! Yum!

I've been constantly ill, busy, distracted with all the political chaos in my region, that i've not had Homebaked bread in my freezer for more than a week! I'am suffering quitely :(  but your breads posted here cheer me up, Marcus! you and all the others...

 

wassisname's picture
wassisname

Great to hear from you, Khalid!  Thank you so much for you generous words.  I am very sorry to hear that things are so difficult for you right now.  Hearing that you are forced to get by without any of your amazing whole grain breads just breaks my heart!  The rest of us will do what we can to keep your spirits up until your next bake.  I look forward to seeing that next loaf!  Very best wishes.

Marcus

Christl's picture
Christl

Looks amazing as always. I wonder if UPS would deliver? Just kidding!

 

wassisname's picture
wassisname

Well, stranger things have happened...

Thanks mom, talk to you soon!

Marcus