The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

40%rye with caraway

leslieruf's picture

40%rye with caraway

Well 2017 started off ok... My first bake was early January 2nd after an overnight cold proof. I made my version of Field blend #2 and it came out beautifully



Last weekend figured I should make some more bread as visitors had made quite a dent in the supply in the freezer. So I decided to have another go at Hamelmans 40% rye with caraway, This time with no yeast and an overnight cold retard before baking.

Mixed levain and left over night on bench

556 g rye flour

461 g water

28 g starter

After lunch added water to levain and then as I was mixing realised I should have weghed out 844 g to use. oops!

back to computer and modified recipe to hopefully balance this. modified as follows

973 g hi grade flour (140 g more than planned)

24 g caraway seed (did not change)

563 g water (an extra 80 g)

29 g salt (an extra 4 g)

mixed all and did 4 x slap and folds at 30 minute intervals then left to bulk ferment until doubled.  It was pretty active and by 6:30 pm ready for pre shape. 

Rested 20 minutes then final shape and into fridge over night. I thought it was over proofed so the first batard was baked without slashing (lead photo)

the others slashed as usual.  

Did I over proof? crumb shot from small batard - the last to be baked


Not sure about this bread. the caraway is very strong and the bread a bit on the sour side (Neither of us wants sour tasting bread and it is a first for me)

was this because I did an overnight proof ( no yeast used even though recipe said to). I am disappointed :(

Still, my bake wasn't a total failure.  I used up my surplus refreshed starter in a 1:2:3 loaf and as I ran out of higrade flour ended up using 10% spelt.  this turned out beautifully with a thin crisp crust and reasonable oven spring


PalwithnoovenP's picture

I love the look of the exterior as well as the interior. Gorgeous!

leslieruf's picture

I keep trying and just sometimes it comes out really well and other times there are glitches along the way as we all know.  The jury is still out as to the rye loaf, will see how it goes as I froze most of it.  it is summer here and there is also much to do in both the vege and flower gardens.


Ru007's picture

I'm sorry you were disappointed by the rye. I'm not much of a caraway fan, so when i made a 40% rye, I skipped the caraway and used dried minced onion. It was kind of an adaptation of one of Dab's recipe's (his Jewish deli rye I think). I loved it. Maybe you could try something like that?

My loaf also went into the fridge overnight, but i didn't find it sour at all, but that might just be my starter's shy personality. Its never really produced a very sour loaf of bread (no complaints though!)

Anyway great post Leslie and well baked! 

Happy baking


leslieruf's picture

and I wonder if the sourer notes From the longer fermentation? have emphasised the caraway. When I looked at the rye batard as it came out of the fridge I panicked a bit as the seam was very obvious so I flipped loaf gently and instead of scoring flipped it so the seam was up and baked a la FWSY. the small boule didn't spring much so the smaller batard in crumb shot was scored as usual and it did deflate a bit.  Looking at the crumb shot I can't tell if it was over fermented or not (it was better than I thought it would be).  

next rye loaf I will drop rye % a little I think.  sooo much to think about and things to try... 

Thanks Ru for your kind comments


dabrownman's picture

the crumb on that 40% rye bread.  Few people an get a high % deli rye to be so open.  Well done and happy baking


leslieruf's picture

it is good to know as I wasn't sure how open the crumb should be. still so much to learn :)


dmsnyder's picture

This type of bread is generally not cold retarded. A long, slow, cold fermentation will resulted in a sourer bread. And a sourdough bread with significant amounts of rye flour will be more sour than an all-wheat flour bread. 

If you want less sourness, don't decrease the rye as your first act. Eliminate the cold retardation. Although I generally don't add commercial yeast to mostly wheat breads, I do us it in "deli rye bread." 

Happy baking!


leslieruf's picture

that is most helpful. I nearly added the yeast but as it would have meant I needed to bake late  went with my original plan.  The first time I made this bread it was not cold retarded and was fine:)  so now I have learnt a number of things about rye breads, I am a real beginner in this area although very comfortable using lesser amounts of rye.

Happing baking David