Rye Porridge levain
I tried the Rye Porridge bread from Tartine 3 the other day. I like this bread a lot - it provides a very nice sour-ish rye flavour with the texture of a good wheat levain. Very moist crumb and the bread benefits from sitting for 24 hours before slicing it. I followed the recipe but did not add any nuts or nut oil as Robertson makes them optional and I don't particularly like nuts in my bread. I also changed the method. I was not having much success with Robertson's methods (room temperature bulk ferment with a long shaped proof in the fridge; always over-proofed). Instead I bulk fermented at room temperature for 4-5 hours, then in the fridge overnight. In the morning I shaped and proofed the dough in bannetons for a couple of hours, then baked them on stones rather than in the cast iron pots. Very happy with the results!
I'll definitely make this one again. Much nicer texture than many part-rye flour sourdoughs.
Comments
Looks perfect! I never follow his methodology either. I do a bulk retardation overnight in the fridge, let bulk dough sit out at room temperature or around 79 degrees for an hour to 1.5 hours, shape, rest and bake. Perfect every time :)
You achieved a great moist crumb and I'm sure it was tasty. I've done many variations myself which you can find here or on my blog at www.mookielovesbread.wordpress.com if you're interested. Just type in porridge bread.
Happy Baking.
Ian
whole rye is ion there but the crumb is irregular, open and glossy a sure sign it came outr well. The bottom looks pale though for some reason. You really need to get them up to 500 F and then let them sit there at that temperature for 20 minutes before loading the bread. Other than that it looks like one fine bake.
Well done and happy baking
It did come out well. I'm away from my books at the moment so can't remember how much rye porridge, but I think it was about half the total flour weight (high extraction flour and bread flour, if I recall correctly). Certainly enough for that lovely rye taste to come through. I also added a bit of kefir to the flakes when I soaked them prior to cooking the porridge.
When I bake on the stones I usually preheat to 475F for at least 45 minutes. The bottom wasn't really pale, but not as 'bold' as when I bake in the cast iron pots for sure!
I'm with DA on the oven temperature. I heat mine up as high as it goes to 550 F. and after loading with steam lower it to 450. Either way your bake turned out great.
I even said that out loud and one of my cats looked at me funny. Those loaves are beautiful! Well done!