May 23, 2014 - 8:03pm
100% Rye Video
TFLers,
Last week I made a blog entry about some 100% rye loaves that I had been making. There were a lot of good questions, so I figured I would make a short video to better show the consistency of the dough I'm working with. Here it is, I hope you enjoy it!
-Mark
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Wow, thank you so much for this Video:)
A question,are you spraying your loaves and the upside down tray with Water?
I think I shall give it a go.
Glad you like the video. Yes, I'm spraying water on both. I just use the upside down tray to shape on since I don't like working with a wet wooden surface. Of course if you have a non-wooden counter top, then you could just spray that.
-Mark
Thank you Mark , I guessed it was Water, but I was not sure as some Bakers like to work with some oil on the work surface.
I love Rye Bread, in Germany we eat it a lot.
I just made a * Roggenmischbrot * 50/50 Wheat and Rye Flour and crused caraway seed in it.
It has 9g dry instant yeast in it as well as 75g 100% hydration Rye Starter.
Did not rise to well while baking but is very very good.
I shall try to do it with the amount of Rye Starter you used here for your Rye Bread and leave the instant yeast out.
Monday I shall try your recipe:)
I like your video.
What I find interesting is: I haven't seen a directly built rye bread before.
Am I right that the hydration is below 70%? How long does it keep that way?
Adrian
The overall hydration is 70% (the rye starter is 100% hydration). As you see in the video, I slice each of the loaves in half, making 6 mini loaves in total (each weighing about 1 pound) and I freeze them if I won't be eating them within a week. I've never kept one for more than a week it and it develops flavor for the entire week.
-Mark
What is it that causes SD to continue developing flavor after it is baked? Am assuming all the microbes have been killed from the heat, so does it have to do with the acids created during ferment?
Thanks, another great video, Mark!
Rye breads have a tendency to continue to develop after baking. I don't think this is necessarily a SD thing, though all or mostly rye breads do tend to be sourdough. I think it's just a rye thing. I used to have vollkornbrot around sometimes and it was usually best on the third day.
I don't really understand it, but hopefully Mark will have a better answer.
Nope, no better answer here. I don't really get it either, but I'm sure someone here will chime in with the science behind it. Through lots of experimentation, I've found that I like the flavor of this rye bread most after a few days. I've also adjusted the recipe (by varying the amount of starter used and the overall hydration) so that it takes 12+ hours to rise on its final proof. To me it tastes more mellow and smooth than a rye that would take 3-4 hours on its final rise.
-Mark
I've found all my sourdough breads seem to take on a stronger flavor with age, whether they be mostly rye or wheat. Perhaps the basic reason is that over time they inevitably dry out some and the sour flavor becomes more concentrated? Have read much testimony on this site and elsewhere as to the improvement of SD flavor but never came across a single explanation. Is there a scientist in the house?
Thanks again for the invaluable tips, Mark.
Perhaps Lindy, Pat, Paul, or some of the others will give you a solid answer for your question. Anyway, glad you find the tips invaluable.
-Mark
In the video the starter looked like a 66% one. Your rye gives a good stability then.
I definitely will give it a try, and want to see if direct builds also works for the typical rye hydrations over here (75% to 78% for plain rye).
I imagine it is much more difficult to get the correct proof than with plus-step builds.
adri, you are correct, it is quite stable. Plus, by lowering the hydration to 70% in the final mix, not only is it easy to handle, but it has enough strength in the final rise to hold its form for longer than you would expect. If you saw the dough at 11 hours, you would think it was ready for the oven, but by giving it an additional 3 hours of rise, it not only ends up with more flavor, but it also has a nicer overall consistency.
-Mark
Such lovely little loaves, Perfect!
Like the shaping done: on an inverted tray (just rinse off the rye slime afterwards) and on doming the loaves. When you're out on the road and conserving water, you could easily stretch some wrap over the tray.
I was at the Trail Walmart and they don't carry the pans yet. What a find, Mark! Will order ahead using your link and go for a "border run" when they come in. For us mini oven users, could you tell us the outside measurements of the pan? Thank you!
Yes, the size is nice so they don't monopolize their space in the oven for too long. The best part is the local Walmart sells the pan without the 'free spatula' so they cost under $13 each. What a deal! They measure 12.5" x 16", so it would fit on a standard half-sheet pan.
-Mark
mini did you buy these pans at walmart?
How big is each individual pan size?
Mini i am curious if you know how this recipe is similar to your ratio.
it looks so much easier than i imagine! can i use a blendtec to mix it? low setting?
Is the mixing what makes this recipe take longer to rise vs yours Mini? i dont think my hand mixing is bringing me to the right consistency so i want to try the blendtec also for times i have less time. is that ok to do with the recipe you helped me with? or should i consider figuring out this one to fit in my pan?
Thank you this greatly inspires my confidence.
I've always made my rye breads much wetter. I'm going to try your way next time :)
Please is it middle rye or dark rye you are using there?
zdenka
Glad you like the video! The flour I'm using is 'organic whole grain rye flour', which in many places would be considered 'dark rye' since no part of the grain or hull is removed.
-Mark