The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye sourdough

  • Pin It
AdelK's picture
AdelK

Rye sourdough

Just baked my second loaf of sourdough bread yesterday. Turned out better than my first. The recipe was taken from the Weekend Bakery. I love the fact that they use a rye sourdough and some whole wheat flour to bump up the flavour. I must say I find bread baking extremely therapeutic (just as I do with baking pâtisseries, cakes etc) but despite being a newcomer to the world of bread baking I am finding myself enjoying the process more by the week. The smell of nicely fermented dough is so invigorating. In fact I'm slightly embarassed to say that I had actually tasted the raw dough of this bread yesterday while doing the third stretch and fold. I just couldn't resist it. :D

The oven spring was the best I've managed to achieve since I starting baking bread 2 months ago. I have also recently realised that it's important not to over-degass the dough prior to shaping to preserve a more open crumb structure. For me the best thing about being a home baker is the fact that I learn something every time I bake. It feels so much more of an achievement when one finds a new trick by him/herself rather than learning it through a professional lesson (nothing against the latter but being someone on a tight student budget it's probably not until a couple more years before I could afford one)

Do comment on my bread  and any constructive suggestions are more than welcome!

Cheerio

Kong

Comments

Floydm's picture
Floydm

What a beauty!

AdelK's picture
AdelK

I just had a late night snack of a slice of my bread toasted in the oven, smeared with butter and topped with my favourite gouda cheese. I'll leave the rest to your imagination. :)

Fred Rickson's picture
Fred Rickson

What percent rye?  Best.  Fred

AdelK's picture
AdelK

Cheers Fred. Unfortunately I'm still trying to get my head around the concept of bakers' percentages. I got my recipe from this link:

http://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/

The amount of sourdough is minimal so the bread has just a subtle sour after taste, which is the way I like it. It's a hybrid of sourdough and active dry yeast so strictly speaking it's not a full SD.