The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

30% Whole Rye Sourdough

WoodenSpoon's picture

30% Whole Rye Sourdough

hey yall, I made some sourdough with rye and its tasty as all get out. I made it with 455g KA bread flour, 195g freshly ground whole rye flour, 130g 100% hydration chef, 486g warm water and 14g of salt.

Yesterday, I dissolved the chef in the warm water and added it to the flour mixture, I mixed it gently with a dough scraper then a wooden spoon and set it to autolyse for 45 minutes. That completed I spread the salt over the counter and gave the ole rascal a series of slap and folds separated by a series of short rests, once the dough was pretty properly developed I gave it a stretch and fold and let it sit for around and hour and a half or so. During that time I gave it two additional relatively evenly spaced stretch and folds then I popped it in the fridge and gave it another stretch and fold an hour later and another an hourish later.

Today I took the dough out, let it sit at room temp for an hour and a half or so, shaped it and proofed it for around three hours, during the last 50 minutes or so of proofing I preheated my oven to 550, later on right before I scored it I splashed a bit of water on the preheated sheet pan I use for steaming, scored it, slid it on in and gave it another sizable splash of hot hot water. I baked it at 550 for around two minutes, then I turned it down to 475 for 15 minutes then 450 for another 20 or so. This is a large loaf so I tented it with some tinfoil after the first 15 minutes to allow the internals to catch up to the externals.


MisterTT's picture

crumb for a 30% rye and a great loaf altogether. How sour is it?

Bakingmadtoo's picture

The rye adds a lovely flavour doesn't it? Lovely loaf. I am constantly amazed at the array of methods used by bakers here, all producing fabulous results!

Mebake's picture

What a fine looking loaf Old spoon. by the looks of it, it seems you've developed the dough and fermented it quite perfectly. Nice scoring!


108 breads's picture
108 breads

That is one beautiful and inspiring bread photo. Now for a stupid question. Does 130% hydration chef mean a 130% hydration starter? So, 100g flour to 130 grams water in the starter. I tend to get these (and left and right) turned around. Translating time zones is a similar issue. :)

WoodenSpoon's picture

Hey 108, that was intended to be 130g (grams) of 100% hydration chef, which is another word for an unelaborated starter. broken down that 130 grams consists of 65 grams of flour and 65 grams of water.

dabrownman's picture

Love your rye SD bread very much inside and out.  A good tip on the tenting too.  Wish I had tented my YW Nut Bead yesterday made in the mini oven earlier than I did. The top got way too dark waiting for the middle to get to 205 F.

Well done and happy baking.

WoodenSpoon's picture

Thanks for the kind comments yall!