The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WW / Rye mash bread

sam's picture

WW / Rye mash bread


This is an experiment of increasing the mash percentage to appx 36% of total flour.  Previously, the most I could do was about 20% being a mash.  I dispensed with the levain in order to gain a higher amount of mash.  I was wondering if the bread would be 'gummy' but it is not.  I am pleased.   All weights in grams, formula and pics below.   This bread is 50% whole wheat, 25% whole rye, 25% strong white flour, at 75% hydration, 1000 grams.   All whole-grain flour was milled at home.   The mash was 50/50 of whole-wheat+ rye flour. 


All weights in grams.

Total Dough Weight: 1000
Total Dough Hydration: 75%
Total Dough Flour Weight: 571
Total Dough Water Weight: 429


Levain Percentage: 2%
Levain Hydration: 125%
Mash Percentage: 36%
Mash Hydration: 200%

Levain (small amount of starter of AP flour):
Levain Weight: 25
Levain Flour Weight: 11
Levain Water Weight: 13

Whole Wheat Flour Weight: 103
Whole Rye Flour Weight: 103
Diatastic Malt Powder Weight: 3
Water Weight: 412

Final Dough:

All Mash + Levain/starter
Whole Wheat Flour Weight: 183
Whole Rye Flour Weight: 39
Strong White Flour Weight: 132
Salt Weight: 11
Water Weight: 3


1)  Make mash on the following schedule:

90 mins at 55C
30 mins at 60C
30 mins at 65C
30 mins at 70C

2)  Cool down mash.
3)  Initial mix of final dough.  Autolyse for an hour.  Complete mix.
4)  Chill/bulk-ferment at 10C/50F for 20 hrs.  Stretch+fold half way through.
5)  Warm up to 23C/75F.  I used B+T for a couple hrs to warm.
6)  Shape, and final ferment until it is ready, 60-90 mins.
7)  Bake!







It tastes very good.

Happy baking!


Mebake's picture

With your new camera, your blog is now fabulous, gvz!

Did you autolyse with out salt, then added the salt? you present your formulas in a very unique way, gvz!

Can you elaborate on the taste? was it sweet? sour? ...

dabrownman's picture

I have autolysed both with and without salt - always by mistake.  Most recipes seem to do it w/o salt but sometimes I forget and the salt just jumps in there somehow.  I personally think it is age thing.  Anyway, I am not a good enough bread maker to be able to tell the difference even when I tried, so I don't worry about it when I add the salt by mistake.  Plus I'm happier.  Heck, most  of the time, recently,  I forget to put the salt in the bread entirely like I was some kind of Tuscan or salt miser hoarding in in my cellar :-)  Thankfully, I can still tell when the salt is missing entitely - but just barely. 

sam's picture


I am a total newbie at photography, but thanks!    I have done autolyse with and without salt, I don't notice any difference.   The above bread was with salt for autolyse.

Thanks for asking about the sour.   Previously, whenever I have done high-percentage whole grain breads with levains and then cold-retarded, to me it got too sour.  But for this one, I started out without a levain and it tastes awesome -- just a little tiny bit, but mostly the natural flavors of the unsifted whole grain flour comes out clearly.

On the other hand.   I believe a white-bread tastes better with a levain and flour soaker, all at room-temps.   For me, I prefer levain-based white loafs at room temps with a stronger sour.  

I like my white breads with strong sour, but I like my whole-grains with just a tinge of it.

Hence the experiments..




dabrownman's picture

Another fine baker with a fine camera !  Thankfully, I can wait on a fine camera until my baking requires one - and I am forced take my life in my own hands.  My wife will have a cow, or more likely, twin two headed cows, if I get a camera to take poictures of bread :-)

Nice work and thanks for the recipe gvz.

jcking's picture

I've tried the WW mash from Reinhart and liked the added sweet. I wondered if a rye would work. Thanks for sharing; nice job, the pix bring it all to life!


nicodvb's picture

Very nice bread, Gvz! I like how the crumb came out. To me it looks a bit moist without being wet.

Can I ask you why you pushed the limit to 70°C? Won't beta amylase be denatured already at 68°?

sam's picture

Yes, the crumb is both soft and has a touch of sweetness, delicious.  

About the mash temps, I don't want to launch into any big debate about the proper way to do it.  :)  I purchased a few books on brewing and mash-making, and follow one of their recommended procedures.  Although, I don't brew beer...


PiPs's picture

Hi gvz,

Fascinating bread ... the mash sounds really interesting. Did you cut the loaf while it was still warm? It has a really moist looking crumb. Your new camera is working a treat! Great use of wholegrains too!


sam's picture

Hi Phil,

Yes, it was still a little warm when I cut it.  I had only waited about 30 mins after baking.  Couldn't help myself.  :)  I find mash-breads are moister than non-mash breads, and this one had a lot of mash in it (for me).  You can even make all-white breads with mashes of white flour.  And also, it is kinda fun watching the sous-vide controller do it's thing.  :)