The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

300g 100% Rye hydration sourdough

idlepirate's picture
idlepirate

300g 100% Rye hydration sourdough

Hi there,

I have a feeling I will be posting a lot on here :)

I am wondering after hours of googling if anyone could help me on this bread recipe I'm trying to make.

It's asking for 300g 100% hydration rye sourdough made the day before.

I have a rye starter ready, which I feed every week 100g flour and 100g water. But it surely can't be 300g of that?

I assume its a small dough mix that will be added to the rest of the ingredients tomorrow.

 

Any help would be appreciated as I can't find anything online and I'm waiting for an email back from the recipe writer.

 

Thanks


Jess

 

 

 

HansB's picture
HansB

Sure sounds like 300g of your 100% rye starter but we'll need the other ingredients and amounts to be sure.

idlepirate's picture
idlepirate

sure the full recipe is:

 

-300g 100% hydration rye sourdough

-150g fine rye flour

-150g strong bread flour

-150g plain flour

-3g dried yeast

-17g salt

-8 bread spices

-250g buttermilk

-100g lukewarm water

 

Just usually they'd say 300g rye starter but never heard the expression for 300g rye sourdough. 

Thanks

HansB's picture
HansB

Calling it 100% hydration is the clue. It is a high percentage (66%) of starter but no reason to think it won't work. Not sure that you need the .6% yeast if you have a good starter. Share some photos after you bake it!

idlepirate's picture
idlepirate

ok fantastic, ill just try 300g of my starter tomorrow and keep my fingers crossed :) 

May skip the yeast too as I think my starter is more active then the way the recipe writer meant (I assume they want a new starter prepared the day before from scratch which won't be as active).

I will post a photo once done :) thanks for the help! 

 

idlepirate's picture
idlepirate

Right so this was by far the stickiest hardest dough I’ve had to work with while following the recipe. There was dough all over the show!

i decided to pull through with it anyway but now have 2 flatish loaves that are very heavy. Wouldn’t quite hollow up either. too half has some air bubbles- bottom Is quite solid. Still have to cut further into the loaf and look at the other. However upon further googling it seems this type of ‘Austrian hausbrot’ is actually quite flat so I guess this is normal. It’s got a super crispy outside though and actually tastes good! Will look into ways to improve this so that it can rise better (bannaton just ordered) and have some more bubbles as well. 

Gonna add some photos: 

 

 

idlepirate's picture
idlepirate

Maybe someone has some tips to improve this.

The recipe is here: https://www.thebreadshebakes.com/2014/02/austrian-farmhouse-bread-recipe-bauernbrot/

as you can see- mine didn't come out as nice :) :)