The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Success of Rye Sourdough & Shop Progress

bakingbadly's picture
bakingbadly

Success of Rye Sourdough & Shop Progress

After the success of my "Monster Multigrain Miche", I went on to develop sourdough rye breads. Again. Failing repeatedly across the span of 2 years, I finally achieved what I call "Strong Rye".



  • "Strong Rye": German-style sourdough rye bread (Roggenmischbrot) featuring 80% whole grain rye flour (T170) imported from France and freshly ground German-style spice mix (caraway, fennel, etc)

The formula is an adaptation of Jeffrey Hamelman's Bread recipe "80% Sourdough Rye with Rye Soaker." The crust; crackly and boldly baked. The crumb; dense, smooth, and moist (or "juicy" as Germans would say), with a light tang accompanied by a strong, earthy, sweet aroma and flavour of rye. Unfortunately, no photo of the crumb. I keep forgetting to snap a shot!

Approved and thoroughly enjoyed by 2 German taste-testers. I am happy to say, to my surprise, the Strong Rye is now picking up in popularity by my customers!



  • My farmers market bread display. Left to right: Bagels, Strong Rye, Monster Multigrain Miche, Ciabatta. Top: "Normandy" white bread

After attending my local farmers market nearly every Sunday for 2 and a half years, I have begrudgingly decided to discontinue my attendance as a vendor starting from this Sunday. To hasten progress, I must concentrate my efforts into opening our bakery-shop with my partner (Cake Baker) Jana. 

 

Major construction and installations are completed. Now on to "minor" tasks: designing uniforms, designing signage, designing menu, procuring tableware, packaging and outstanding equipment, setting up POS system, hiring and training new staff, and the list goes on and on and on.

We hope to launch 3 weeks from now but further flexibility and patience may be required.


A week ago we received our proofing baskets (Brotformen) from Germany. I'm unreasonably excited as these do not exist in Cambodia. However, now having these baskets at hand, I will likely search for rattan crafters to produce custom baskets for our bakery. Another lengthy but worthwhile project!

Cheers and happy baking, all. I shall update you again in the near or distant future!

Mr. Zita
Head Bread Baker
Bang Bang

[f] www.facebook.com/BakeryBangBang
[I] www.instagram.com/BakeryBangBang

Comments

isand66's picture
isand66

Beautiful ryebread!  I can't wait to read about your new bakery once you open.  By looking at your farmers market selection I don't see how anyone could be disappointed!  

Good luck Zita and Happy profitable Baking!

best regards,

Ian

bakingbadly's picture
bakingbadly

Thanks, Ian! As always, appreciate the kind words. :) 

dmsnyder's picture
dmsnyder

Beautiful, impressive rye!

Thanks for sharing your doings, Zita! I looks like the bakery is getting real. 

Good luck and happy baking!

David

bakingbadly's picture
bakingbadly

Thanks, David! Bakery's getting (sur)real, indeed. Still can't believe it's happening! 

Cheers and happy baking!

Zita

PalwithnoovenP's picture
PalwithnoovenP

I'm excited for anyone who will have a full bakery because it's one of my dreams too. I'm also interested on how did you introduce these breads especially rye ones to the local palate?

bakingbadly's picture
bakingbadly

Thank you!

As far as I know, the majority of my clients are foreigners / expatriates. I have a sizable following of Australian, North American, British, and French customers. Appealing to local Cambodians is a primary goal but I suspect it will be an arduous effort. 

Zita

Filomatic's picture
Filomatic

Great work!  What an inspiration.

bakingbadly's picture
bakingbadly

Thank you!

yozzause's picture
yozzause

How very nice to see things are going well Zita, Its a shame that you were un well and not able to visit The Wood Fired Baker with me in Maylands during your visit to Perth. Andrew has just opened a shop front for his bread from his 100year old wood fired oven, previously he was selling via markets and other vendors etc  now having a shop front takes things to a new level as will yours i'm sure. I almost feel like flying over to witness the great event in your life, you have come a long way, and its due entirely to your dedication well done young man!

Kindest regards Derek

bakingbadly's picture
bakingbadly

Hi Derek!

There were still many things I wanted to see and do while in Australia but I'm grateful for the cards I was dealt. Meeting you, Nick and observing his bakery helped open my eyes, seeing greater possibilities with my own venture. Most certainly, I'll return to Australia one day to continue my journey of bakery-related inspiration, and we'll meet again. 

As for the bannetons, I'm now convinced I can have them produced here for a fraction of the cost, compared to importing from either Germany or China! I'll post updates on my progress.

Cheers and happy baking,

Zita

yozzause's picture
yozzause

Its very important to support the local producer and I reckon there is always the chance of exporting them too.

 

yozzause's picture
yozzause

 I bought my bannetons on ebay from china for $10.00ea

 This banneton was purchased at the local Kitchen Wharehouse for $A10.00 and holds 1200 -1500g of dough (bargain