The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Country Rye Sourdough with Rye Porridge and Rye Sprouts

Danni3ll3's picture
Danni3ll3

Country Rye Sourdough with Rye Porridge and Rye Sprouts

Hubby has been asking for a light rye so I checked out my fridge and found some rye flakes that had been there for a while. I also have 25 lbs of rye berries at my disposal so this what I came up with after searching the web and several bread books including Tartine 3. 

 

Recipe

Makes 3 loaves 

 

Sprouts

60 g rye berries

 

Porridge 

56 g rye flakes

112 g water

30 g yogurt 

 

Main dough

100 g sifted Rye flour (120 g Rye berries)

100 g sifted Selkirk flour (115 g Selkirk berries)

100 g sifted Red Fife flour (115 g Red Fife berries)

690 g Unbleached flour 

650 g water + 25 g

25 g salt

250 g Rye levain (125 g milled and sifted Rye berries, 125 g water - Procedure in recipe)

 

Three days before:

  1. Weigh out 60 g of Rye berries for sprouting and rinse them well under water. Soak in filtered water about 6-8 hours, drain well, and leave to sprout, rinsing every 8 or so hours. When they have sprouted, dry them will in a towel and refrigerate until needed. Mine were taking forever probably due to the cold snap (-18 F/-28C with a windchill of -33F/-36C) we are having even though the house is kept at 73F. After 48 hours, I could see barely see white rootlets on a few of them so I put them in a warm spot overnight with the second stage of the levain hoping to speed them up a bit. 

Morning or Mid day of the day before:

  1. For the first build of the levain, mill 125 g Rye berries for the levain and sift it to separate out the bran. Take 18 g of refrigerated starter and feed it 18 g of filtered water and 18 g of Rye bran. Let rise in a warm place (oven with the light on and door cracked open - 82F). Save the rest of the bran and the flour for the levain builds.
  2. Mill the various berries for the main dough and sift to obtain the required amount for each grain (Rye, Selkirk and Red Fife). Save that bran for dusting the bannetons and for another use. 
  3. Place the high extraction flours in a tub and add the unbleached flour to it. Cover and set aside.

The night before:

  1. For the porridge, cook the rye flakes until the water has been all absorbed. Cool. Mix in the yogurt and let ferment overnight.
  2. Before going to bed, do the second build of the levain. Feed the levain 36 g of water and the rest of the bran as well as some sifted rye flour to equal 36 g. Let that rest in a warm place overnight.

Dough making day:

  1. Make the final leaving build by feeding the levain 72 g of filtered water and 72 g of sifted Rye flour. Let rise 4-5 hours in a warm spot. Mine had almost doubled after 5 hours. 
  2. Two hours before the levain is ready, mix the water with the flour on the lowest speed in the bowl of a stand mixer until all the flour has been hydrated. This took a couple of minutes. Autolyse for a couple of hours.
  3. At the same time, take the sprouts out of the fridge to warm up to room temperature if you put them in the fridge. Mine were still sprouting. For some reason, it looked like only a third or so sprouted. I used them all anyhow. 
  4. Once the levain is ready, add the salt, the extra 25 g of water and the levain to the bowl. Mix on speed 1 for a minute or two to integrate everything, then mix on speed 2 for 5 minutes. Add the sprouts and the porridge, and mix until everything is well integrated. You may want to switch the dough to a plastic tub at this point. Cover and let rest for 30 minutes.
  5. Do 4 sets of folds at 30 minute intervals, then do one more set an hour or so later. Let rise for 45 minutes. 
  6. Then put in the fridge to continue rising for 3 hours. The dough rose about 30%.
  7. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~745 g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter. Refrigerating the dough really helps with shaping. It holds its shape, is less sticky and there is less risk of deflating it. 
  8. Do a final shape by flouring the top of the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
  9. Sprinkle some of the leftover bran in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours. 

Baking Day

  1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 
  2. Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, and bake for another 25 minutes. Internal temperature should be 205F or more.

 

Once again, I am quite pleased with the shape and oven spring resulting from the method I am using. Dough making takes all day but it sure is worth it!

Comments

Danni3ll3's picture
Danni3ll3

  

DesigningWoman's picture
DesigningWoman

it's getting monotonous,  congratulating you on your beautiful and yummy-sounding mega bakes!

But, golly, there's nothing else to say.

Bravo and keep on baking! 

Carole 

Danni3ll3's picture
Danni3ll3

I used to keep a written diary of my recipes but now, I just blog them here to have a record of what I have done. I am quite happy to have finally found a method that works for me. Hopefully these posts will help others with their bread baking. 

DesigningWoman's picture
DesigningWoman

help and inspire me (and sometimes intimidate the socks off me)!

Being notoriously undisciplined, my notes are practically nonexistent -- unfortunately, so is my memory these days! So I've started to do what you've done: use the blog as a notebook. Seems to work; we'll see over time.

Danni3ll3's picture
Danni3ll3

That’s the way I used to feel about Dabrownman‘s posts!!! I would dissect his posts trying to figure out what he meant and how he did things. I remember being stumped by “prefermented flour”. I couldn’t figure out if he meant the whole starter or just the flour in the starter as I had never thought about just the flour in the starter as an entity on its own.

And just looking at his recipes (sprouting grains, drying them and then milling them into flour) used to make me feel like I would never measure up. But slowly, bit by bit, with his guidance and encouragement, I understand his process and use a lot of it now. I also used to think that there was no way I was going to spend that much time working on bread. Ha ha ha! I started sprouting grains on Wednesday and baked Sunday morning. Saturday, I fed my Levain at 9 am and finally put the dough to proof in the fridge at 11 pm! So just you wait, you will soon be doing the same thing! You are aware that TFL is categorized as an addiction in the DSM-5, right? 😉

DesigningWoman's picture
DesigningWoman

I read dab's and your posts and I think "wow, what a lot of work". I don't even think about trying to measure up: I don't have the room/time to sprout and mill, so we're not even in the same ballpark. But every so often, a pépite of wisdom about method or starter or… something drops into my befuddled brain and goes to work, adding to my understanding.

As for time, well, you guys have already got me making multi-build levains, I used to just pull some stuff out of the fridge and add in enough water and flour to make the levain all at one shot!

This has indeed begun to look like an addiction. What's DSM-5?

Danni3ll3's picture
Danni3ll3

Sorry, I guess my joke would be only understood by the medical or educational professions. 

DesigningWoman's picture
DesigningWoman

I got that there was a joke, at least :-D

Edo Bread's picture
Edo Bread

I looking forward to seeing your load of loaves and what you have put in them each week. Look great!

pul's picture
pul

Amazing!

Danni3ll3's picture
Danni3ll3

DesigningWoman's picture
DesigningWoman

And I love the color of these loaves, especially of the crust! Yum!

dabrownman's picture
dabrownman

bread comes together and it all works put just perfectly inside and out!  We can't taste it but at least we can be glad that you can and still hate you for it:-)  Well maybe not .....but you get the drift.  They just called to remind me of my dental appointment for a cleaning tomorrow and I forgot that they chewed me out for not bringing them some bread last time and I told them I would this time.  So I ran to the kitchen after reading your post and said hey I get to make a loaf of bread that isn't shaped like a loaf yea - gut it already 11 AM and my appointment is 9:45 tomorrow!  So no fancy do triple retards of levain, bulk dough and proof this time, or sprouts but maybe I can sneak in a shaped retard and bake at 8 AM tomorrow morning, if I get up early to  see how much it proofs in the fridge.  Instead of a multi stage bran levain, I think I will just take all the whole grains, mill them and use that or the 1 stage levain.  12% 4 whole grains with some white spelt and durum will have to do with so little time.

Hopefully ,it will turn out as nice as yours but not likely...but I will do a seam side down final proof though..  Very nice baking Danni, the new year has started well!

isand66's picture
isand66

Love this one!  I will have to try letting my porridge ferment overnight with the yogurt.  I have never done that before.  I imagine it adds some extra tang, right?

So when you added the sprouts, how big were the tails and did you find it was crunchy in the final bread or were they soft enough to just add some extra texture?

Your crumb looks perfect and I imagine this must have tasted as good as it looks.

As my last bake was good for the cold weather, I'm sure your husband appreciated yours as well.  It seems my weather is like being in Florida compared to you 😂

Danni3ll3's picture
Danni3ll3

fermenting overnight from Tartine 3. There was a tiny bit more tang but it played nicely with the rye. 

As to the tails on the sprouted rye, the ones that did sprout were about the same length as the berries. No crunch at all in the final bread. It was nice and tender all the way through. 

isand66's picture
isand66

Add it to my list 😎