The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Andrew's Monster Rye

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golgi70's picture
golgi70

Andrew's Monster Rye

A 60% Fresh MIlled Whole Rye with toastd dried onion and toasted dill seeds

Starts with a Rye Sour which makes up 25% percent of the dough. 

.25% yeast gives it quicker and more predictable times for me to fit it in.  

Mixed on speed 1 for about 7 minutes, then to speed 2 (on a 4 speed mixer so not very fast and developed for a further 7 minutes, scraping the bowl every couple and coaxing the dough off the bowl a bit)  It pulled a away slightly and showed signs of development but not true window pane pass. But also not too sticky.  

2 hour bulk with 2 folds (carefull book folds with less stretching goin on).  I had a good lively dough at this point with some strength

Divded at 900 g each.  Shaped into floured bannetons (I scored befoer putting into bowl)  I assume this may only work if proofing open on a couche but i want to try and see.  The loves prescored cracked a bit and didn't bloom as well as the freshly scored.  Why white flour on the outside.  To attempt a few scoring patterns I had in mind and I really wanted to see the contrast and how I achieved bloom.

Anyway Happy Baking.  

 

Josh

Comments

Mebake's picture
Mebake

That is one hearty rye, Josh! With onion and dill , such rye breads are hard to resist.

Nice job!

-Khalid

dabrownman's picture
dabrownman

rye.  Never used dill as a rye bread spice - just in pickles :-)  That is some nice bread - What makes it a monster?

Happy baking

golgi70's picture
golgi70

Thanks 

 

Thanks

Yeah the Dill Seed is nice.  I believe the monster name comes from its unsightly beauty? 

Josh