San Joaquin Light Rye
San Joaquin Light Rye 1
San Joaquin Light Rye 2
San Joaquin Light Rye Crumb
This bread evolved from Anis Bouabsa's formula for baguettes which he generously gave to Janedo when she visited his bakery in Paris. I have had fun applying Anis' long cold primary fermentation to variations on his baguette formula.
I have enjoyed the breads made with added sourdough starter and about 10% rye in particular.I have written about my pain de campagne made with these modifications. However, the second time I made it using a flour that absorbed more water, the crumb was less open. I decided to try the same formula but with a somewhat higher hydration. I added an additional 15 gms of water, boosting the hydration from 74% to 77%. This resulted in a dough of almost identical “feel” to the original dough made with the less absorbent flour.
Active starter 100 gms
KAF French Style Flour 450 gms
Guisto's Rye Flour 50 gms
Water 385 gms
Instant yeast 1/4 tsp
Salt 10 gms
The method I used was otherwise identical to that described before: (http://www.thefreshloaf.com/node/8454/pain-de-campagne )
Jane opined that this could no longer be called a “pain de campagne.” I'm not sure why, but I accept her authority in matters of French terminology. So, I am calling it “San Joaquin Light Rye.” I also am not sure what to call the shape of the loaf. Maybe it is “a stretch bâtard.” Or “an obese demi-baguette.” In “Mastering the Art of French Cooking, Vol. II,” Julia Child pictured a French loaf shape called a “Jaco.” I have not heard of this shape otherwise, but it looks sort of like what I made today.
If asked to describe the crust and crumb, I would say it is close enough to Nury's Light Rye that I would have difficulty telling which was which in a blind tasting. And that's not bad!