The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye sourdough

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.