80% rye
After a few weeks of making really basic loaves, nothing fancy just 1-2-3 loaves, I thought it was time for a high rye.
I’ve made 70% rye before so I thought I should be brave and try 80%. I was going to load it up with all sorts of seeds and nuts but I ended up going for a fairly plain rye. The only extra in this loaf is a bit of Star Anise (which I’m not usually a big fan of, but bread tends to make things better).
So here’s the formula:
| Weight (g) | Bakers % | Final Dough | Bakers % | |||
| Rye sour | 590 | 123% | ||||
| Water | 375 | 78% | 645 | 81% | ||
| Flour | 480 | 100% | 800 | 100% | ||
| Unbleached white bread flour | 160 | 160 | 20% | |||
| Light rye flour | 320 | 640 | 80% | |||
| Salt | 16 | 3% | 16 | 2% | ||
| Total dough weight | 1461 | 1461 |
Method:
- 3 stage levain build starting with 20g of NMNF rye starter.
I had to make the feeding times work around my schedule:
- 1st feed: Thursday night (20g rye flour, 20g water)
- 2nd feed: Friday morning before work (90g flour, 70g water)
- 3rd feed: Friday evening before bed (220g rye, 190g water).
- Ended up with an 85% hydration levain, and 40% prefermented flour.
- I also dropped some Star Anise in the levain, to kind of let it infuse.
- [Note to self: do not do this again; fishing it out when I was making the dough is messy!! LOL!!]
- On Friday evening I soaked more Star Anise in the boiling water and left that overnight.
- I mixed everything up using my hands, very very messy but so much fun!
- Patted the dough down on a lightly floured surface and rolled into a log, which I put in the tin and covered.
- I went for a run, by the time I got back the dough had already risen quite a bit.
- After a total proofing time of about 2 ½ hours, I put the dough in a 250dC oven. Baked with steam for 10mins and then for another 1 ¼ at 210dC.
I could really smell the Star Anise while the loaf baked. It was lovely.
There wasn’t a huge amount of oven spring, but I wasn’t expected there to be any.
Here's the crumb:
The flavour is really good, not a lot of sour. In hindsight, i think i should have let the dough proof for a bit longer, but that's next weeks project :)
Happy baking :)
Comments
It sure paid off though. That is a lovely loaf! Your rye sour is your levain? That is quite a large proportion of starter to your dough! And am I reading right that you didn't do a bulk fermentation? I love that you are trying di things and they are working well! Good job!!
You're so kind.
You're right, no bulk fermentation, i just let it rise in the tin!
And yes the rye sour is the levain. I tried to read as many formulas as i could for 80% ryes. I've seen some with as much as 50% levain to dough!! There's so many options, so I decided to wing it!
Happy baking!
good enough and a handsome loaf to boot. It has to taste great. Good luck with the next interation. Well done and happy baking Ru.
It tastes awesome, bread has a way of making things better! Even star anise!
I'm actually eyeing a few of your rye recipes. The one with everything but the kitchen sink in them :) Still mustering up the courage though.
Happy baking
A high rye is on my to-bake list but I'm still hesitant to try it in my baking conditions because rye flour is so expensive and can only be obtained from the capital! You quickly progress my friend. That loaf looks splendid! Congratulations!
I've been getting braver and braver :)
I hope you get to try the high rye some day. I'm sure you'll do very well with it.
Happy baking
Wonderful bread Ru !
Would indeed I try to make a rye bread ... I'll try your recipe.
Gaetano
I hope you do try a rye bread some time.
I'm sure you'll like it!
How is the pizza making going?
that is a step I haven't done yet.
Well done
Leslie
I really like the taste of rye and a high rye is a favourite of mine to make.
It took me a long time to muster up the courage to try one though, but when I finally did, it came out decent. You're a great baker so i'm sure your first attempt will be lovely.
The waiting time can be hard though, 24 hours is a long time!
Happy baking.