The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My hybrid Rye dough

My hybrid Rye dough

UpsideDan's picture
UpsideDan

Description

Since the current community bake is about different versions of rye dough, I would like to share my own.
It is a hybrid made with both sourdough and poolish and has a very nice taste. It is also easy to handle, as far as this is possible with rye…

Evening – prepare sourdough and polish and store at room temperature
•    Sourdough – 50 gr Whole wheat flour, 50 gr rye flour, 100 gr water, 10 gr mother starter
•    Poolish – 100 gr rye flour, 100 gr water, 1/8 Tsp instant yeast

Morning – final dough. Due to the large amount of preferments, fermentation goes fast. I recommend monitoring the dough to avoid over fermentation. If proof is too long, the dough’s surface might start to fracture.
•    Combine with 250 gr A/P flour, 140 gr water and 9 gr salt
•    bulk several hours, proof 1 to 2 hours (division between bulk and proof time depends on the baking method - free form or in a baking pan, due to the need to preserve a free form shape. The numbers here are therefore just a rough guideline)

Summary

Yield
Servings
Prep time
Cooking time40 minutes
Total time40 minutes

Ingredients

Instructions

Comments

lawrence1l's picture
lawrence1l

Hi Dan!  I am looking at your Hybrid Rye recipe.  I think I may build on this for my rye bread.  Mine isn't quite a brick, but it is a bit on the solid side.  I've got the spices about right, now just have to get it to rise a bit more

UpsideDan's picture
UpsideDan

Hi Lawrence - what kind of spices are you adding to rye bread? The bread is actually fairy soft and can hold a free form. I like using the pan when I want it to rise a lot and be more open

lawrence1l's picture
lawrence1l

Ground caraway, garlic powder, onion salt.