Russian Rye Bread Using Excess Sourdough Starter
I need some advice. I am having a little trouble with these instructions.Ingredients:
- 750g leaven or leftover discard from your starter
- 750g water for the dough at 170 degrees Fahrenheit
- 1kg whole-wheat rye
- 24g fine sea salt
- 10g charcoal powder, optional
- 3 tablespoons lightly toasted coriander OR caraway seeds
- 50g molasses
The method used to make it differs from the classic method of sourdough in several ways and is actually much simpler:
- The leaven is made up of leftover sourdough starter, so there is no need to make leaven.
- There is no need to stretch and fold the dough, because rye flour lacks gluten to develop, and the technique relies on gelatinization.
- The shaping involves literally just squashing the dough together, and putting it in a well-floured banneton. You just need to use a generous dusting of flour to stop your hands from sticking to the dough.
- The flour is scalded using hot water.
Amylase enzymes naturally present in the dough peak at 170 degrees Fahrenheit, so scalding milled whole-wheat rye, which is rich in natural amylase, kills off any naturally present yeast and bacteria. This creates a sweeter bread, because the amylases are not killed, so as the dough cools, they are free to convert the starches to simple sugars. When 3-5 hours later, the leaven is added, there is more sugar available. This increases the contrast of sweet and sour flavor, and is very typical of Russian-style rye breads.Advice:
- Instead of making a leaven, use 700g of starter that is between 1 day and 1 week old, made up of accumulated starter discard. If older than this, it can become too sour to use. We keep the leftover starter in a separate pot in the fridge ready to make this bread.
- Occasionally, depending on the flour you use, the dough may need a little more water. If this is the case, first mix what you have, and then add just 10g more at a time, giving the dough time to absorb it. I have used some rye flours that can take up to another 200–250g.
- This is a very thick, sticky dough. I advise using a dough hook on a sturdy stand mixer to mix.
- There are two significant adjustments to the timings and schedule: Firstly, the initial autolyze is WITHOUT leaven for 4 hours. Maintain the dough temperature at 82 degrees. Another tip is to remove the leaven from the fridge when you scald the flour to allow it to come up to room temperature.
- Add the salt and any inclusions at the same time as the leaven.
- Once the leaven is added, the bulk ferment temperature should be allowed to drop to 72-75 degrees — this is just a matter of leaving the dough aside at room temperature.
- To further intensify the flavors, you can smoke this bread by using a tablespoon or two of coriander seeds.
My questions *I think* ....IF they ask you for 170 F water...then in *tips* tell you you need to scald the flour...do they mean scald then cool to 170 F... then mix?? Scald does mean pour boiling water on flour doesn't it?? IF not...then I've been doing it so wrong for so long.
170 doesn't seem to be a scald temp but I realize it is point where it affects the amylase.
CHARCOAL?? I like black bread...but is it traditional to add it?? I'd rather not or just add black cocoa...just saying.
Seems a little strange the way they wrote this and I suspect it is from an old old recipe...where they assume you know things like that.
They also mention using the caraway or coriander...but at the end...they say you can "smoke" the bread using coriander. ??????????????????
Can I assume that the way to tell when it is time to bake off is when there is cracking and are they assuming one would sprinkle with flour to be able to determine the amount of proof??
I have an excess of sourdough and no need for more crackers...and I love love dense black bread so I want to try this.
It mentions a banneton...but says nothing about how to bake...or what temp to bake or how long. I'm thinking I could get away with 400 F in a glass pie pan type dish with NO cover since a german lady in Texas taught me how she made hers back in the 70's. It made a dense...moist...but not crunchy bread...and this sounds very similar to her way of doing it.
I don't want to assume too much...so I thought I'd ask you before I waste a bunch of excess starter and rye flour. LOL! I'm not in the mood for any more bricks this week and any bread I can bake around 400-425 is a plus for me right now.
And lastly....would this work in a long tea loaf pan like one might use for a cocktail rye?? Would a overnight retard be bad??