"Rubaud" Flour blend with Liquid Rye Starter
I'm experimenting with maintaining a single starter culture and using it for all the breads I like to make. This is the "Rubaud" blend of flours at 70% BF (KA AP), 18% WW (M. Rubaud used to split the WW flour 50:50 hard winter and hard spring wheat. I just used KA WW), 9% Spelt (local), and 3% Rye (local).
Because of the use of a rye starter, the rye portion goes from 3% to 14% total.
On lieu of the stiff chef M. Rubaud called for in his levain development (same blend of flours, 55-57% hydration, 1% salt) this bread was leavened with a mature 100% rye starter I maintain, and love very much. When I taste good souring but yet a wonderful, green-apple fruitiness, it's optimal.
MAIN DOUGH | Grams | % |
100% Whole Rye – testing new) starter | 217 | 25.5% |
Water | 575.00 | 67.6% |
Rubaud Blend | 850.00 | 100.0% |
AP | 595.00 | 70.0% |
WW | 153.00 | 18.0% |
Whole Spelt | 76.50 | 9.0% |
Whole Rye | 25.50 | 3.0% |
Fine sea salt | 18.00 | 2.1% |
TOTAL WEIGHT (GRAMS) | 1660 | 3.7 |
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OVERALL DOUGH FORMULA |
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| % |
Water | 683.50 | 71.3% |
AP | 595.00 | 62.1% |
WW | 153.00 | 16.0% |
Whole Spelt | 76.50 | 8.0% |
Whole Rye | 134.00 | 14.0% |
Fine sea salt | 18.00 | 1.9% |
TOTAL DOUGH | 1660 | 3.7 |
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PRE-FERMENT % |
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Levain Flour | 109 |
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Total Flour | 959 |
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PRE-FERMENT % | 11.3% |
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Sorry for the huge size. I don't know how to format from an open office calc or converted table to here.
I also have a "modified Rubaud blend with liquid rye" which moves the flours around to reduce the overall rye portion. I like spelt, however, and am trying to preserve some of that sweetish nuttiness in this "modified" version. First things first. I will work on this one for awhile, in between the wonderful ryes of our community's Hanseata, as well as Brotdoc and Lutz Geißler . (If I can actually get my hands on Brotland Deutschland, I am very curious about the recipes, which I understand to be foundational with respect to the baking of traditional German breads).
Another bake, same everything, just wanting to find the parameters of play and replicability. Shaped slightly longer. I am really, really happy with this bread. It's one I'm tucking away in the "keeper" column as a regular. Thank you, M. Rubaud (and those I've learned from following the chase to his bread).
I'm definitely going to try this some day. How did you achieve the sharper tips?
Yeah, I'm pretty geeked about this starter. Several batches consistently turning out really well.
On the shaping, nothing special. I do the batard or oval "1" method as shown by Hamelman. I just apply a bit more pressure on the initial crimping folds, which starts the spread horizontally more, then roll it out like a baguette with shaping this point. I suck at scoring baguettes (and getting an open crumb!), so it's nice to at least get some decent shaping on these levains!
Both loaves look great Paul you must be so pleased. I too am happy with my rye starter, since switching last year I can’t think of going back to a wheat based starter. My rye starter is stronger than my wheat starters ever were and much reliable as well.
Benny
Thanks Benny. Yep, I'm definitely a convert. Thanks for sharing your experience with it. Seems a keeper.