adapted from theryebaker: pinzgauer bauernbrot
I made it 50% whole rye | 10% whole spelt | 40% bread flour
I am always amazed how, with ryes, seemingly small differences in procedure yield big differences in taste. This bread is excellent with a hearty soup and I'm sure it will be terrific as the base of a deli sandwich or with smoked fish. But it lacks the thin, crispy, caramelized crust and lighter feel I get from some of the other ryes I bake. I'm wondering if pre-fermenting all of the rye flour rather than just about half of it would promote the sweetness and crispiness I like so much.
Rob
- squattercity's Blog
- Log in or register to post comments
Prefermenting all the rye is what is normally done, right?
Lovely looking rustic loaf!
-Jon
From Homebaking:
How much rye flour should be soured?
The amount of rye flour that needs to be fermented depends on the flour blend in your recipe. The required proportion of fermented rye flour varies depending on the ratio of rye to wheat flour. Here is an overview for your guidance:
100% rye : 45% of the rye flour is fermented.
90% rye / 10% wheat : 45% of the rye flour is fermented.
80% rye / 20% wheat : 50% of the rye flour is fermented.
70% rye / 30% wheat : 50% of the rye flour is fermented.
60% rye / 40% wheat : 50% of the rye flour is fermented.
50% rye / 50% wheat : Sour 50% of the rye flour
40% rye / 60% wheat : 55% of the rye flour is fermented.
30% rye / 70% wheat : 60% of the rye flour is fermented.
20% rye / 80% wheat : 70% of the rye flour is fermented.
10% rye / 90% wheat : Sour 100% of the rye flour
This table will help you determine the correct amount of rye flour for your specific flour mix and ensure that your sourdough develops the desired maturity and optimal aroma.
Also, for what it's worth, I think the Monheim salt rate is usually 2%.
Lance