Revisiting my German rye/wheat formula
During the last two weeks I revisited the formula posted earlie in my blog:
http://www.thefreshloaf.com/node/23830/german-baking-day [1]
with some modifications in flour composition.
Each time I return to this formula I am amazed about the eae of the mix and bake and the richness and quality of the outcome.
I won't repeat the whole process here, just as a reminder:
1. Preferment with wholegrain or medium rye, 80% hydration, 10% of mature starter, ripe after ca. 12 hours.
2. Fairly short mix, if using yeast the bulk proof is about 30 to 60 minutes, the final is 60 to 90 minutes.
I used the Shipton Mill Irish Soda Bread flour for the first time - it's a high extraction flour which has still bits of bran in it - that is why I call it "almost wholegrain wheat" in my formulas. A miche using this flour only is on my TODO list.
* UPDATE *
Added a comment with another take on this formula (30% rye), now with crumb shot:
http://www.thefreshloaf.com/node/25315/revisiting-my-german-ryewheat-formula#comment-187309 [2]
Here some pictures:
This bread is based on the "Mischbrot" with 50% rye.
Here the straight formula:
Wholegrain Rye 23% ( used in preferment)
Medium Rye 27%
Wholegrain Spelt 20%
(Almost) Wholegrain Wheat 21% (Shipton Irish Soda Bread flour)
Bread flour 8%
Salt 2%
Instant Yeast 0.3%
The process is as in the above post.
Below a crumb shot:
Very deep, rich flavor, and a surprising lightness.
The following pictures shows the results of another bake, from left:
40% rye with wg rye in the starter, medium rye and bread flour for the remaining flours (scaled at 750g)
70% rye with wg rye in the starter, medium rye and Shipton's Irish Soda Bread flour for the rest (scaled at 750g)
An experiment with desem type starter, 100% wg wheat (scaled at 1500g)
Here the crumb shots, from left:
70% rye, 40% rye, WW
The details:
70% Rye - straight formula
Wholegrain Rye 28% (from preferment at 80% hydration)
Medium Rye 42%
(Almost) Wholegrain Wheat 30%
Water75%
Salt 2%
Instant Yeast 0.3%
40% Rye straight formula:
Wholegrain Rye 20% (from preferment at 80% hydration)
Medium Rye 20%
Water 72%
Bread Flour 60%
Salt 2%
Instant Yeast 0.3%
100% Wholegrain Wheat with desem starter
I built the preferment with wholegrain wheat at 50% hydretion, inoculated with a small amount of rye starter, over two elaborations (24 hours each at ca. 18C ambient temperature).
The straight formula I used:
Wholegrain Wheat 100%
Water 75%
Salt 2%
Flour from preferment: 30%
Bulk proof ca. 2 hours, final 3 hours, at ca. 24C
This was a first try, and I am pleased with it. It developed a great wheaty taste after three (!) days.
Juergen