The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Detmolder Method Rye by Hamelman

Anonymous baker's picture
Anonymous baker (not verified)

Detmolder Method Rye by Hamelman

Thank you David (dmsnyder) for the inspiration. Saw your bake and had to try it myself. 

 

Saturday Morning 11am: Freshening

  • 4g starter
  • 12g water
  • 8g whole rye flour

Fermented for 6 hours at 26°C (78.8°F)

 

Saturday Afternoon 5pm: Basic Sour

  • 24g freshening sour
  • 76g water
  • 100g whole rye flour

Fermented for 16 hours at 23°C  (73.4°F)

 

Sunday Morning 9am: Full Sour

  • 200g basic sour
  • 270g water
  • 270g whole rye flour

Fermented at 29°C (84.2°F) for 3 hours. 

[Recipe advises 85°F but my yoghurt maker only goes up in whole numbers using °C but it's very close and because it's a large amount of sour that's well insulated I think it would have been higher anyway. Recommendation was 3-4 hours but it was super active and smelling wonderful after just two hours. Stretched it to 3 then went onto the final dough]

 

Sunday Afternoon 12pm: Final Dough [reduced the recipe by 20% to make one big loaf instead of two loaves and kept the remainder sour which I added back to my starter]

  • whole rye flour 338g
  • whole wheat flour 160g
  • water 338g
  • salt 14.4g
  • [optional dried yeast 6.4g - which I did not use]
  • full sour 592g

Method:

  • mix all the ingredients for about 10 minutes
  • bulk ferment for 20 minutes [10 minutes in the recipe but because I didn't use dried yeast I doubled it]
  • shaped into pullman and proofed for one hour
  • sprayed the top with water and baked in a preheated oven at 230°C for 15 minutes then 35 minutes at 210°C with no fan and bottom heating elements on only. Removed from loaf pan, turned on both elements and fan then returned the loaf for 10 minutes. 

Comments

hreik's picture
hreik

I cannot wait to see the crumb.  Bet it is hard to wait to eat that one.  Delicious!!!

I would never be able to achieve just tight and accurate temperature regulation.  My house is kind chilly except in high summer.

hester

Abe's picture
Abe (not verified)

Without some kind of proofer (in my case a yoghurt maker) it'll be difficult but the stages and temps are important to build a strong levain with a good balance of yeast, acetic and lactic acid. The levain smelled so good and was uber strong that I had to save some and add it back into my starter. I like to think it has added something extra to the health of my starter. Absolutely lovely aroma while baking too. Can't wait to cut into it. 

Our Crumb's picture
Our Crumb

Beautiful bake Abe.  I'm anxious to hear your impressions of the flavor.  I've always been sort of an anything-but-rye baker, yet tempted now and then, and your bake certainly is tempting, especially given your generous and straightforward detail.  Makes a big difference to see a formula from a book on my shelf executed so beautifully.

Thanks for researching and posting this. 

Tom

Abe's picture
Abe (not verified)

It's really worth trying to get into rye. Tasty and good for you. My inspiration came from David and you'll find his bake here. I should give him a mention and will be editing my post. Was meaning to complete my post with crumb shot and dedication tomorrow and only just got the recipe down today. Can I also point you in the direction of the Danish Rye I did last week? Really worth a try being a delicious and wholesome bread. Got the recipe from The Rye Baker of which you can find the link in my post. Have fun browsing all the lovely recipes. By the third stage the levain was very strong and had such a lovely aroma. Bread smells so good too! Crumb shot tomorrow. 

Bread1965's picture
Bread1965

Abe, I truly appreciate how clear your instructions are. Your bread looks really good. I don't have a pullman loaf pan but should really give this a try too one day. Thanks for the inspiration! Post a crumb shot when you get a chance! Thank, frank!

 

Abe's picture
Abe (not verified)

Thank you Frank. You don't need a pullman as you can see from David's post. I like to use it more often than not nowadays as I like the way how the loaf bakes in one and it's easy to use. Just tried some and it has quite a complex taste. Crumb is soft and the pleasant, not over powering but coming through nicely, sour is concentrated in the crust. There's a lot going on in the taste and difficult to describe. A bread for strong flavours like cheese.

dabrownman's picture
dabrownman

the modified Detmolder 2 and 1 stage and the Hammelman Detmolder 3 stage:-)  Trying to find the original one seems to be most difficult to locate.  No matter which one you use doesn't make any difference if they turn out this good Abe  What a lovely loaf.  The original levain process was first stage liquid and high temp to promote yeast. and lactic acid  The 2nd stage was to promote acetic acid production with stiff and cold and the 3rd stage was middle of the road, 100% hydration and middle temperature to keep both and strengthen the levain.

I like a more old school 125% hydration and 84 F first stage - 6 hours, 66% hydration and 64 F  for 24 hours 2nd stage and 100% hydration and 78 F 3rd stage for 6 hours Dabrownman Detmolder Process but it is difficult and why no one does except Lucy, since she wants to get fed, but I assume you don't get the same results with an easier way - if one could tell the difference taste wise:-)

I'm sure this one tastes as good as it looks

Happy baking Abe

Abe's picture
Abe (not verified)

It really has a depth of flavour. Can't quite put my finger on one single taste. Thinking it has a bit of a sweet taste but then some tang comes through. Crust has quite an earthiness to it and then gives way to a soft more mellow crumb. 

I did save some of the final stage sour to add back into my starter. This has gotten me thinking... how about a similar starter maintenance - a detmolder starter? Think it would be a good way for a healthy, strong and flavoursome producing starter. Could translate into all my breads. Would do this on a smaller scale only building 100g or so when it comes to topping it up. 

What do you think?

dabrownman's picture
dabrownman

 and sue to be a winner.

dmsnyder's picture
dmsnyder

You will find that the flavor continues to evolve over several days.

Happy baking!

David

Abe's picture
Abe (not verified)

And thank you for the inspiration. 

You mean it gets tastier? Great stuff!

Love your bakes, please keep 'em coming. 

DesigningWoman's picture
DesigningWoman

Once again, you go from strength to strength. That must taste fabulous! 

Keep on baking! 

Carole 

Abe's picture
Abe (not verified)

It really has a lovely complex flavour. I was also so impressed by the 3rd stage sour i'm going to do something similar for starter maintenance.

David R's picture
David R

Not only is it obviously going to be the kind of great-tasting bread that one would expect from an expert, it also has the kind of evenness of shape, colour, and texture that could fool the unwitting onlooker into thinking only a machine could be that consistent.

Abe's picture
Abe (not verified)

I've got to admit that the Pullman loaf pan makes me look better. Breads just seem to come out looking great. It was a gift from Carole and since I've started to use it I haven't looked back. Really recommend this bread recipe. Interesting with all the stages and seeing how it reacts at each build.