Light Rye Sourdough with Sunflower Seeds and grains - the rye saga continues
My learning path of baking with rye flour continues from last week where I started baking light rye sourdough with 15% rye flour. This week I increased the rye percentage to 20% and added sunflower seeds and grains (millet and pearl barley) to the bread.
The method and recipes were largely similar to last week's. I also continued retarding the dough overnight. So far, there has been no issues with retarding low percentage rye bread. The loaves turned out nicely with nice and open crumbs, no gummy texture issue of overfermenting.
However, these breads were quite acidic, which I was not sure if it was due to the higher rye percentage & long fermentation. Or if it was something to do with the starter. Or if it was double effect of long fermentation and caraway seeds that lift sour flavour in rye. I plan to do a bit more experimenting this weekend, by removing caraway seeds and change the starter to see if the bread will remain highly acidic.
Note: if you like a sour sour sourdough, you would like this bread. I personally like bread with a balance of flavour. Though, my partner quite enjoyed this bread.
Full post and recipe can be found here.
Sue
Comments
Sue,
Your rye breads really inspire me; I’m going to bake rye breads using your recipe for the coming weekend. I will be using Whole rye instead of medium rye because I do grind my own flours.
Thanks, Kimmy
Thank you, Kimmy.
Grinding your own flour sounds like fun, and, I guess, it gives you the freshest flour, which gives the bread nicer flavour? (I guess I will never know until I start grinding my own flour, from what I read on Tartine Bread book, Mr Chad did experiments with flours with different ages. i.e time on the shelf, and the result was the fresher flour give nicer flavour).
I like rye flavour in bread. It gives extra depth, flavour and earthiness. I hope you would enjoy this bread too.
Sue
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