The Fresh Loaf

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harum's blog

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harum

This is 60% dark rye, 20% high extraction wheat (stone ground, with a lot bran), and 20% strong bread flour.

Have never used bread flour for breads before, that's a first!

This 1,450g loaf only took 3g of starter to make.  Interestingly, this 84°F temperature rye starter after several weeks of maintenance have acquired the aromatic notes of plum butter, very much like my CLAS starter.  The recipe is similar to the previous bread in which about half of the rye is scalded with both red and diastatic rye malts and ground spices.

 

harum's picture
harum

This is 80% whole dark rye from CM, 10% type 110 wheat, and 10% bread made with new sourdough starter raised and maintained @ 82-85°F, not even two weeks old. 

Four stage process was used: freshening, basic sour,  fermented rye scald with 0.1g of fresh yeast per 100g of all flour in the bread, final dough. All fermentations were done at temperatures not lower than 82°F.  

I liked this bread already at the final dough stage, which, to be honest, never happened before: for the first time, the aroma wasn't anything like unpleasant earthy and sour smells of a raw rye dough but of something fruity, sweet, and definitely edible. The final product was just that: a balance of sweetness, fruity aroma, and mild acidity (probably from lactic acid) -- in the same league with my CLAS loaves.

I just followed the advice from an experienced rye baker: "When making rye sourdough, never let your temps go lower than 82°F".

Next time will ferment longer or make sure the starter is a bit more active or strong.

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