Sourdough with rye, spelt and soaker
I have had lots of fun tinkering with this recipe. Today, I reduced the rye content again, added flax seeds and sprinkled in some sesame seeds. Still working on my shaping, but the bread was tasty. My husband really liked it. .
The crumb was quite good as I kept the hydration at higher levels, as compared to where I started. I know I will keep playing around with this recipe as it makes great bread. Thanks again to Khalid for getting me going on this.
Sourdough with Rye, Spelt and Soaker | Prefermented flour % | 30% | ||||
Overall Recipe | Soaker | |||||
| Bakers % | Weight |
|
|
|
|
Bread flour | 47% | 450 | grams | Coarse Corn Meal | 30 | grams |
Whole Spelt flour | 11% | 106 | grams | Couscous | 30 | grams |
Whole Rye flour | 26% | 250 | grams | Rolled Oats | 60 | grams |
Coarse corn meal | 5% | 45 | grams | Water | 250 | grams |
Couscous | 5% | 45 | grams | Salt | 6 | grams |
Rolled Oats | 6% | 60 | grams | Flax Seeds | 25 | grams |
Water | 84% | 800 | grams | Sesame Seeds | 5 | grams |
Salt | 2% | 18 | grams |
|
|
|
Total | 187% | 1774 | grams | Total | 406 | grams |
Rye Sour | Final Dough | |||||
Whole Rye flour | 60% | 150 | grams | Bread Flour | 450 | grams |
AP Flour | 40% | 100 | grams | Whole Spelt Flour | 106 | grams |
Water | 100% | 250 | grams | Water | 300 | grams |
Mixed Starter | 10% | 50 | grams | Salt | 12 | grams |
Total |
| 550 | grams | Rye Sour | 550 | grams |
|
|
|
| All Soaker | 406 | grams |
|
|
|
| Total | 1824 | grams |
Prepare the rye sour by adding a tablespoon and a half of your active rye starter to the 250g water, and mix well to disperse. Add the flour, mix well, and let stand for 8-12 hours at room temperature. To prepare the soaker, weigh all soaker ingredients into a bowl, and then add the boiling water to the soaker. Mix well, cover, and let stand until overnight or until your rye sour is ready.
The next day, mix all ingredients using a stand mixer for 7-10 minutes. The dough will remain relatively sticky, so try to resist adding any flour at this stage. Shape as a round and let ferment in an oiled bowl for 2 hours at preferably 78 F, folding it using your scraper at the 1 hour mark. By the end of bulk fermentation, scrape your dough onto a heavily floured surface, pat the dough even, divide into the desired dough pieces, and round each piece leaving them to rest for 15- 20 min, covered. Shape your dough into a batard (see helpful videos on this). I did the final shaping and then placed the dough on parchment paper on a peel. You can also use your proofing basket. Dust your basket with a mixture of all purpose flour and rice flour, and shape your dough and invert it smooth side down into the basket. The final fermentation will be only 45 minutes, but watch the dough NOT the clock. Preheat your oven at this stage with a stone in place to 500F. Have your steaming apparatus in place. When ready, invert the dough on baking paper lined peel/ board and score it before placing on the baking stone. Place boiling water into steaming tray. Bake for 15 minutes with steam, and then remove the steaming tray and reduce the temperature to 450F for another 25-30 minutes or so. This last loaf turned out so big, so it needed a bit more baking time. Be sure to adjust based on the size and the kind of crust you prefer. Remember, you can experiment with different ingredients in the soaker--that's the really fun part.
Cool on wire rack before slicing.