The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Big batch of Rye Sourdough

Lazy Loafer's picture
Lazy Loafer

Big batch of Rye Sourdough

Happy today - I baked my biggest single batch for the pre-order customers, and everything actually worked out! It was 13 loaves of Rye Sourdough using Peter Reinhart's recipe from Crust and Crumb (with a few minor modifications). Over 10 kg of sticky rye dough and Max (the 30 quart Univex mixer) handled it without a whimper or a wobble, even at almost speed 2 for six minutes. The dough was strong and elastic and I was SO glad I didn't have to mix all that by hand. I hate dealing with dough that has a high rye flour content; it's so sticky!

This recipe also has a very high percentage of pre-fermented dough. First stage is a rye sponge using only rye flour, water and starter, then bread flour is added after the first stage is bubbly to form a firm starter. This ferments in turn and is then retarded in the fridge overnight. Next day I mixed the dough, let it sit for around 3 hours in the cooler basement (we're having a little heat wave here on the West coast) then shaped it, put it in baskets and bannetons, then into plastic bags to sit again at basement temperature for another 2.5 to 3 hours. Into the fridge for the night.

Next morning (today) I heated the oven with granite stones to 475F, popped the loaves onto peels, scored then into the oven. Five minutes at 475F (with steam), then down to 450F for another 30 minutes. The loaves had an internal temperature of around 210F when finished. I even managed to bake one loaf just for us, so I'll post a crumb photo maybe tomorrow when I slice into it. But so far, very happy with every stage of this one!

I had to use nearly every basket and banneton I own for this big batch! This is the dough after spending the night in the fridge.

Beautiful dough - flecks of nigella and caraway seeds

Loaded on the peels, ready to go in the oven.

Scored and ready!

Part of the first batch, cooling. I can only just fit six of these round loaves on the stones at one time. If I baked them in the iron pots I could have done eight at once but would still have had to do two bakings. I like this bread better on the stones (not sure why).

Here's one of the basket-risen loaves. The one at the top of the post was proofed in a banneton. I like the shape of the banneton loaf better and, of course, the flour markings from the canes makes it look nice too.

Stay tuned for crumb shots! Wish I could post aroma... :)

I cut into the big loaf (the one I reserved just for us) today, and had a slice with lunch. It is wonderful! Very happy with this batch, for sure.

 

Comments

dabrownman's picture
dabrownman

How much rye is in the mix?  Your customers are in for a treat!

Lazy Loafer's picture
Lazy Loafer

Hmmm, let's see. The original recipe for two loaves is unfortunately in cups and ounces, but here are the flour proportions:

Rye sponge - 2.25 ounces coarse rye flour (and a small amount of wheat bran)

Firm starter - to rye sponge, add 4.5 ounces bread flour

Dough - 18 ounces bread flour and 5.75 ounces coarse rye flour

So, a total of 8 ounces of rye flour and 22.5 ounces of bread flour = 35.5% rye flour, right?

alefarendsen's picture
alefarendsen

The percentage is calculated as a percentage of the total flour in the dough. So 8 (rye) + 22.5 (bread) would result in 30.5 total flour. 8 is 26% of that.

I usually make a rye/caraway version for my customers that has about 40% rye (wholemeal, not flour), that's the max for me. I mix it by hand, usually about 8kg and of all the doughs it's definitely the least fun to work with.

dabrownman's picture
dabrownman

the pictures.  I made some smoked pastrami earlier this week folowing my long quest to try and replicate Katz's in NYC and need a rye bread for this Friday's bake.  Mine is 40% whole grain rye and 10% whole grain wheat - both half sprouted so it is a 50% whole grain bread, half sprouted.  Now I have to get the onions soaking and find the bread spices:-)  Yours looks very nice iondeed.

Lazy Loafer's picture
Lazy Loafer

I have now posted crumb shots. Now I just need some of your pastrami! Hmmmm, caramelized onions and cream cheese...

Ru007's picture
Ru007

You're living my dream!

I actually would have loved to get my hands into that dough. I like getting my hands messy :)

Well done and happy baking.

Lazy Loafer's picture
Lazy Loafer

Thanks Ru, I was very happy with the way they turned out. Unfortunately I have to wear gloves when I handle dough or flour as I've ended up sensitive to the protein in the flour and I get dermatitis from it. :( I like the feel of a nice soft stretchy dough, but the rye dough is just annoying!

Ru007's picture
Ru007

hear that. Well, at least you can eat the bread right?

That's the best part :)

PalwithnoovenP's picture
PalwithnoovenP

Really beautiful. I wish I could also do it like this, of course alone! I like working alone when baking, how about you? But when the operation gets bigger it's inevitable to get help! I wish you more success in your business.

Lazy Loafer's picture
Lazy Loafer

Yes, I find it soothing and really enjoy making bread, letting my mind wander while my hands are busy. I don't intend to move up to a bigger operation. This is my retirement 'hobby business'; I don't want to go back to the stress of corporate life and worrying about things like employees and leased premises, etc. *shudder*