The Fresh Loaf

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8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process

breadbakingbassplayer's picture

8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process

Hey All,

Wanted to share with you something that I have been working on for the past 2 days or so.  I was poking around my local Gristede's supermarket the other day and found Hodgson Mills Stoneground Rye Flour for $5.99.  I usually only go to Gristede's if I'm lazy or desperate as there are much better places to get groceries in NYC.  Anyway, I was pleasantly surprised to find what I did.  Also, I have some organic spelt berries that I'm trying to get rid of or use as it's not my favorite grain.  So, when I got home I consulted Hamelman's Bread book along with the Hofpfisterei München website looking for some inspiration.  I found the following.  If you click on the links on their website as follows: Sortiment => Natursaurteigbrote => Pfister-Oko-Dinkel-Grunkern-Volkorn...  It's a 92% spelt(dinkel) and 8% rye(roggen) bread...  I was inspired by this, but did the complete opposite and thought it was a 92% rye bread...  Anyways, my inspiration doesn't need to be correct, right?

Anyways, back to the 90% rye/ 10% spelt bread that I'm making.  I've tried to make a very detailed photo documentation for all of you.  So here goes!

This is what started it all.  The Hodgson Mill Rye Flour I found at the local Gristede's around the block from me.  $5.99 for 5 pounds.  Not a bad find...

My recipe page 1

My recipe page 2

8/25/10 - Stage 1 (Freshening)

16g Rye Flour

24g Water

8g Sourdough Starter (100% Hydration)

48g Total

7:00pm - Mix all, cover, let rest for 5 hours.

8/26/10 - Stage 2 (Basic Sour)

100g Rye Flour

78g Water

48g All of stage 1

226g Total

12:00am - Mix all, cover, let rest for approx 17 hours.

Stage 2 after mixing a bit

Stage 2 smoothed over with water before covering and letting rest for 17 hrs.

Stage 2 after approx 17 hrs

Stage 2 after approx 17 hrs - detail of what's inside

8/26/10 - Stage 3 (Full Sour)

270g Rye Flour

270g Water

226g All of stage 2

766g Total

6:45pm - Mix all, cover, let rest for approx 3-4 hours

Stage 3 mixed

Stage 3 smoothed over with water before covering and resting

Hand grinding spelt grains for final dough with a hand crank grain mill

Spelt flour close up out of the hand crank mill

Stage 3 after 3 1/2 hrs

Stage 3 side view - gas bubbles

Stage 3 - inside texture

8/26/10 - Final Dough

514g Rye Flour

100g Spelt Flour (freshly ground)

408g Water

18g Kosher Salt

766g All of stage 2

1806g Total

9:15pm - Mix all, cover, bulk ferment for 20 minutes.

Stage 3 in pieces in large mixing bowl with pre-measured amount of water

All ingredients of final dough in mixing bowl

Mixing with rubber spatula

More mixing

More mixing and mushing...  Just mix well so everything is well combined...

For nice ball with spatula, smooth over with water...

Place in plastic bag, bulk ferment for 20 minutes...

Final dough after 20 minute bulk ferment

Inside texture of dough after bulk ferment

9:45pm - Divide dough into 2 equal weight pieces

Form into boule, dusting lightly with rye flour to prevent sticking

Place in linen lined baskets for proofing

Place in baskets in plastic bag for proofing, approx 1 hr.  Place baking stone on 2nd rack up from bottom, place steam tray, preheat oven to 550F with convection.

Boules after proofing.  Notice cracks on surface.

Close up of cracks

Turn out on to peel

Dock loaf with chopstick

10:50pm - Turn off convection.  Place loaves directly on baking stone, add 1 cup water to steam pan, close oven door.  Turn oven temp to 500F and bake for 10 minutes without convection.  Then remove the steam pan, turn oven down to 410F and bake for another 60 minutes or until internal temp of loaf reaches 205F or more.  Sorry for the blurry shot...

I'm tired...  To be continued...


This is about 10 minutes into the bake right before I remove the steam pan.  Notice the oven spring...


Loaves out of the oven 1 hr after removing the steam pan


Thanks for reading...  Enjoy!


nicodvb's picture

I'm sure your bread will come out very good and rich in flavor, but I'm a bit worried about the cracked spelt: did you sift it to remove the largest pieces? In a soaker in hot water they would have softened, but having only the warm water of the final build I'm afraid they won't have enough time to soften.


I'm looking forward to see a picture of the crumb ;-)

breadbakingbassplayer's picture

You are very welcome...  I did not sift the spelt.  My grinder grinds quite fine, and I'm usually too lazy to sift out anything...  If I'm gonna do whole grain, I'm gonna do whole grain...

I was impatient and cut into it this morning before I left for work...  Slightly gummy as I had expected as I didn't wait the requisite 24hrs before cutting.  I've munched on a few pieces that have dried out slightly at work, which tasted pretty good.  Not overly sour, moist.  I did not use extra yeast so it was not as "airy" as my other attempts with this style of bread...

arlo's picture

This is a very nicely detailed blog entry, thanks for the pictures of rye at different stages too, very insightful for someone like me.

Can not wait to see the out come!

breadbakingbassplayer's picture

Thanks!  The 1/4 loaf is sitting nicely in my belly right now...

Mini Oven's picture
Mini Oven

Waiting also for the result.  Just got back from Dresden.  I think I caught a glimpse of an old grain grinder much like yours at the garrison in Konigstein.  I need to sort out the pictures...

Just took a rye/spelt/ bread flour combo out of the oven and it is cooling.  It seemed rather fast today.  From 700g of flour 100g was spelt and another 100g was bread flour.  The kids love hemp seeds (and I like the fiber it adds) in the dough along with sesame seeds.  I tried out a new grass banneton.  Mine was a bit wetter with 600g water.  I'm wondering if a hydration between our two loaves would be about right. 


breadbakingbassplayer's picture

I ate my result...  Yum...  The resident German in my office said my result was authentic...

The grinder is the same one that Gerard Rubaud uses...  I got it from Lehman's for about $60.00.  It's a fussy little thing that needs to be kept oiled to grind nicely.  Good for little bits of grinding, but a little too much for large quantities...

How did your bread turn out?  Mine was at 78% total hydration, which is the same as Hamelman's 90% 3-Stage Rye Bread...

Mini Oven's picture
Mini Oven

But I thought it a little too wet and lost its shape quickly.  I baked it in two woks, one inverter over the other.  I think it would have gone flat on a stone.  I need to take a crumb shot, it's almost gone!  I find a little spelt loosens up the crumb quite a bit, adding more stretch so I get more height when comparing it to 100% rye with the same hydration.  It did some nice cracking on the top.  I started around 8am and it was in the oven around 1:30 pm.


breadbakingbassplayer's picture

Hey all...  I have posted the crumbshots...  Not bad for not adding yeast...

Przytulanka's picture

I buy that flour much cheaper at Stop&Shop for 3.99.(Glandale or Maspeth, NY). I have made that bread twice (from this recipe- and today I'm starting my third attempt.

breadbakingbassplayer's picture

I live in the city, and I don't see this flour too often.  I was just happy to find it so close to my apt.  I know a lot of stuff is cheaper outside the city, but I don't have a car, and It's not worth my time to go to the outer boroughs in search of flour...  I usually buy Arrowhead Mills organic rye flour, which is a much finer grind...

Przytulanka's picture

Living outside the city it's not perfect - the HM Rye is the only rye flour I can buy in my area. There's no Arrowhead Mill flour (to buy their spelt flour I have to go Whole Foods ). Only Bob's Red Mill's products are easier to get - but they are rather expensive.