The Fresh Loaf

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70% rye sourdough from scraps

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Justin.samsown's picture
Justin.samsown

70% rye sourdough from scraps

So in the process of feeding my starters I was left with the best fermented starter.  I had 100g of a bread flour starter and 100g of a pumpernickel/rye starter.  It had the best smell reminiscent of a white wine.  So I combined the two and fed it with 130g flour and 70g water.  I then let it sit for 6hrs.  At which time I added 300g white flour, 70g pumpernickel rye flour, 15g salt, 200g water and about 15g olive oil. 

I'm hoping to let this ferment over 12 hrs time with some stretch and folds in between.  After which I will shape the loaf and let proof for another 6hrs before baking.  Perhaps at 425F for 30 min. 

I'll be sure to post some pictures of my scraps creation!

Mini Oven's picture
Mini Oven

I see more wheat than rye so how is it figured?  70% hydration?  :)

If the white flour is white rye, then you won't get a long working time on it.

Justin.samsown's picture
Justin.samsown

Well I would like to say that I can see a recipe and spot the mathematical discrepancies, and someday I will.  So I thought I could shed some light on my apparent mistakes in my calculations... please, oh PLEASE.. set me straight. 

I had a recipe that I follow for refreshing my sourdough cultures or my chefs.  Where I will perform the following:

30g chef from previous culture

35g A/P flour

25g water

for a total of 90 grams

I had done this with with a couple of chefs as I keep around in little mason jars.  :)

So this in itself is a 70% hydration.  right?  25/35 yeah? 

And so I took into my calculation the amount of flour and water that were in my little starter.. and I added it into my bread recipe that I posted.  Now I did cheat and visit a fun web site that had a calculator... https://www.stellaculinary.com/recipes/70-hydration-sourdough-boule  and I took the calculator's measurement for my recipe.   

The flour I used was both King Arthur Bread Flour and A/P flour... I also used a rye mix that had more flake like texture 

And well, after my post I shaped the loaf and let it ferment in a small floured cardboard bowl overnight and baked it off at 6am the next morning at 425 for 40 min.  and ended up with the following.  It is moist and has a great chew and I hope it ages well and continues to sour... 

Thanks Again Mini Oven for your comment!  It's a thrill to be posting my bread on this forum, so many bread lovers to learn from! 

 

Justin.samsown's picture
Justin.samsown

I hope the pictures show up of my creation, I don't see them as of my posting. 

Mini Oven's picture
Mini Oven

yet.  ...It is still a little tricky to post pictures.  Have to use the little green tree icon on the tool bar and download.  

So it's a 70% hydration sourdough!  You trickster you!  I thought maybe it was a high rye formula, 70% of the total flour being rye.   Maybe in the future?  

Cardboard bowl sounds good.  Did you use as is or flour or line it? 

Justin.samsown's picture
Justin.samsown

Mini oven, here is a pic of the cardboard bowl, It is one of those grease catching bowls for fried foods. :)

 

I liberally floured this bowl for its proof.

Mini Oven's picture
Mini Oven

Nice shoulders and nicely browned all around.  Little wonder you're so happy!

The rye flour does look flaky, also choppy.  Great for feeding starters too!   I can almost hear my rye starter banging its container around begging for some.  Stomach is growling,  seems it wants rye too!  

Thanks for the bowl shot too.  I was thinking it might be possible to soak one of those large paper platter plates (similar in quality) and reshape, letting it dry before using.