The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

second times a charm

rubato4567's picture

second times a charm

i was pleased with this big rye i baked last week massive oven spring good crumb moist but not too moist. superb crust . used king arthur's easiest rye ever recipe. i tried their peasant rye which came out beautifully but my family already quite the critics did not like that quite a well as this recipe and they demanded another loaf which i happily obliged. i used buttermilk an 18 hrs rise in the refrigerator , let rise 2 more times before final bake at 450 degrees F for 30 min then 15 min at 400 degrees uncovered (i used a cloche that i preheated at 450 for a solid hour) its 100 plus degrees here in texas so wow it got hot in here!

DanAyo's picture

Isn’t it great when everything comes together? Do you have a picture of the crumb? Wished I could sample a slice :-)

Which formula did you use? I found it.


Question - How did you let it rise two more times before the bake? Did you deflate and re-ferment?

DanAyo's picture

I have not baked Rye in years. I remember that it can be challenging, and would prefer to use a SD starter in lieu of yeast. Any suggestions as to the percentage of pre-fermented flour?

37% rye sounds  comfortable.


567g King Arthur Unbleached All-Purpose Flour

680g lukewarm water

326g pumpernickel, medium rye flour, or light rye flour

57g Baker's Special Dry Milk or nonfat dry milk

21g salt (table salt, not kosher)

1 tablespoon instant yeast

1 tablespoon Deli Rye Flavor

50g vegetable oil or 2 ounces soft butter


1 tablespoon minced dried onions, optional



I have no idea what “Deli Rye Flavor” is, but will omit if I don’t have it in house. Maybe caraway seeds, ect?

alfanso's picture

It can sometimes be hard to get a deli rye bread to bloom as much as yours did - depending on the percentage of rye. 


Lemonie's picture

that looks amazing.

cfraenkel's picture

That is one gorgeous loaf.  It's making me want a Ruben. (I just made sauerkraut....) I see rye bread in my future.

dabrownman's picture

Buttermilk was the perfect addition to this recipe ad rye needs acid, without SD you need the acid to make it rise properly and get a better crumb.  Well done and happy baking