The Fresh Loaf

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Galician Rye

man_who_eats_bread's picture
man_who_eats_bread

Galician Rye

This recipe was from The Rye Baker by Stanley Ginsberg.

I made this Monday, but haven't taken the time to post. Ultimately, it was pretty unexciting. But these are the dues I've got to pay if I'm going to get a great loaf out of this massive tub of Rye flour before it goes bad...

The rise sucked and the crumb is super dense. But it does smell nice and rye-y. Actually, now that I'm trying it again (I've been eating walnut wheat all week), I sort of like its chewiness. I think it'll be good with a smear of cream cheese and some pickled herring.

Anyways, here's how I did it:

Sponge:

170g med. rye
170g H2O
17g mature rye starter

Mixed Monday morning and left for about 12 hours.

Dough:

Add in:

50g bread flour
285g warm H2O

Mix into a slurry then add:

250g bread flour
65g med. rye flour

Mixed in the Kitchen Aid and left to rest before adding:

9g salt
1g instant yeast

Then 30 minutes with the dough hook! Followed by about 3 hours of fermentation. After shaping on a well floured surface and proofing for only 10 minutes (recipe's orders) it went into a 430F oven for 15 minutes with steam, followed by 390F without steam for an amount of time I didn't write down. I think it was something like 40 minutes.

Because my loaf wasn't holding a nice shape, I ended up baking it in a steel bowl. I tried to get a pseudo-dutch oven effect by topping the bowl with a sheet pan to try to hold in the bread's own steam. The boiling water I poured in the steam pan has hardly noticeable when I pulled it out, so I don't think I missed out on anything.

Comments

Lechem's picture
Lechem (not verified)

Why the two stages for the dough before adding salt and yeast. I'm thinking between this and the results something has been misread or I've missed something. 

Can you check the recipe? 

IceDemeter's picture
IceDemeter

beast - that doesn't work anything like wheat, and is definitely a flavour that is usually either loved or loathed!  Looks like you did well with coming up with a last-second solution, and got a fun and tasty loaf out of it!

You've got a great start with using The Rye Baker (and don't forget to use his website, too: http://theryebaker.com/ ).  For a great, easy, and fantastic rye recipe, I always fall back on Mini Oven's formula: http://www.thefreshloaf.com/node/15736/mini039s-favorite-rye-ratio

Moulin's picture
Moulin

I am trying this recipe for the first time and got to the step of the rising after adding all the ingredients...it is an extremely wet dough and I did read and reread the recipe to check What I may have missed. 

It looks like this is what it is and I am worry I will have to place it into a pan of some sort before baking.

Has anyone else tried this recipe and got a different outcome than man_who_eats_bread?

So far all I baked from this book was great but this one????