The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Marbled rye

Krusty1's picture

Marbled rye

I've been working on this for awhile now. Light rye with a 100% hydration liquid levain, and a dark rye with a 68% hydration stiff levain. The two doughs complement each other with different flavors and textures while being variations of the same grain. The dark rye has rye chops as well as coco powder.


chapstick's picture

Wow! That looks amazing! Congratulations.

Krusty1's picture


isand66's picture

This looks perfect.  Please share your formula.



K5MOW's picture

That looks great. 




dabrownman's picture

Lov he swirls and the coco add in really creates a nice contrast.  Well done and happy baking 

Shai's picture

Looks amazing. The yin yang shape is just perfect. 

Krusty1's picture

Thanks all! Ian, I'll post the formula when I get back to work next week. I'm posting on my phone, so I might just post pics. Btw, I make the same batch everyday and don't have the %'s in my binder, and use #'s instead of grams, just the way I roll

MonkeyDaddy's picture

with random marbling, but I really love the patterned "yin-yang" you put in the dough.

I've been a student of cutlery and blade steels for many years and your technique kind of reminds me of Damascus steel.  With that technique, metals of different composition are layered together and folded multiple times to improve the performance of the blade.  Some advanced bladesmiths are using different angles of layering and varied folding to create artistic patterns in the steel.  So I'm thinking it might be cool to experiment similarly with doughs of different colors.  Although, there would be less folding you could do with dough as it would become one homogeneous color much faster than steel.

The Krusty Loafer's picture
The Krusty Loafer

That is by far one of the best marbled loaves I've ever seen  Congratulations. 

The Edgewood Baker's picture
The Edgewood Baker

Hi there! I'd love to make this. Do you have the recipe posted?