30% rye sourdough sandwich loaf - yes, even rye breads can be fluffy and soft!
Sending this to Yeastspotting .
It's another variation for my favorite sourdough sandwich breads. This time there are 30% rye in the flour, 15% of which in levain, the rest in final dough. Before this loaf, I tried other rye ratios, 30% seems to be the sweet spot - enough rye flavor yet the dough is still strong enough to be soft, bouncy, and fluffy. The total flour amount is 280g for my Chinese pullman tin, which is 30g more than an all white flour sandwich dough. I knew I would need more dough to compensate for the rye, but 30 is much less than I anticipated, just shows that a bit of rye won't hurt the dough strength that much.
30% rye sourdough sandwich loaf
Note: 15% of the flour is in levain
Note: total flour is 280g, fit my Chinese small-ish pullman pan. For 8X4 US loaf tin, I suggest to use about 302g of total flour. For KAF 13X4X4 pullman pan, I would suggest using about 481g of total flour.
rye starter (100%), 12g
medium rye flour, 36g
1. Mix and let fermentation at room temp (73F) for 12 hours.
- final dough
bread flour, 196g (I used half KAF bread flour and half KAF AP flour for a balance of chewiness and volume)
medium rye, 42g
brown sugar, 28g
oil, 28g, softened
1. Mix everything until stage 3 of windowpane (-30sec), see this post  for details.
2. Rise at room temp for 1 hours, punch down, put in fridge overnight.
3. Takeout, divide, round, rest for 1 hour. shape as instructed here for sandwich loaf .
4. rise at room temp for about 5 hours. For my pullman pan, it should be about 80% full; for US 8x4inch pan, it should be about one inch above the edge. The dough would have tripled by then, if it can't, your kneading is not enough or over.
5. for sandwich loaf, bake at 400F for 15min, then 375 for 25-30min, brush with butter when warm.
To counter the effect of rye flour, there needs to be enough tenderizing ingredients in the dough: oil, sugar, egg, milk all serve this purpose. The slices were extremely soft and fluffy, yet full of flavor.
Used brown sugar rather than white sugar, oil rather than butter, to better complement the rye flavor