The Fresh Loaf

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Another light rye...

sam's picture

Another light rye...


Here is another attempt of rye mash bread.   This was 24% whole rye milled at home, the rest KA white bread flour.   This time, I increased the mash to 24% of the total flour, doubled the diatiastic malt to 2% from 1%, and cooked it over 3hrs on a schedule of 60C-70C, in increments of 2C every 30 mins.    Tasted great to me.   Then I took the mash and added it to a soaker.   I also mixed the levain separately.

Next time, I will lower the overall hydration.  This dough was too sticky for my preference, and it showed from the misshapen loaf, my shaping skills are lacking, but the taste is excellent.   

All weights in grams.

Total Dough Weight: 725
Total Dough Hydration: 73%
Total Dough Flour Weight: 419
Total Dough Water Weight: 306


Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%

Soaker Percentage: 60%
Soaker Hydration: 80%
Soaker Salt Percentage: 1%
Mash Percentage: 40% of soaker
Mash Hydration: 200%
Overall Dough Salt Percentage: 2.0%

White Flour Weight: 80
Water Weight: 100
Starter Weight: 8

Whole Rye Flour Weight: 101
Water Weight: 202
Diatastic Malt Power: 2

All Mash
White Flour Weight: 150
Salt Weight: 3

All Soaker/Mash
All Levain
White Flour Weight: 84
Salt Weight: 5







Mebake's picture

That loaf must have had a real speedy fermentation, considering all the sugars relased by the mash. The flavor is a testament to that, gvz. Well done!

sam's picture

Bulk fermentation was 4 hrs, to get a good solid fermentation going on.   Final ferment was 45 mins or so.

lumos's picture

The dough might've been too sticky, but lovely, open crumb, though, gvz. Exactly the sort of loaf I really love.

Are you sure the stickiness was not due to increased diastic malt?  My dough always became too sticky whenever I was too generous with diastic malt powder (though the amount I usually added was much smaller than your formula).  I first thought it was too-high hydration, as you do, but in the end I noticed it was actually diastic malt powder that was the culprit, and now I've  stopped using diastic malt unless I really need to. 

It may be just me, but just me tuppence.....


nicodvb's picture

Gvz, there's nothing to complain about, really! Even if the dough is sticky there's nothing that some folding with oiled hands can't repair. Actually I've stopped completely making dough "the old way" (kneading as we've been tought to do).

The cap on the top of the crust is really strange :-)

Syd's picture

I don't think your loaf was misshapen at all.  The cross section is nice and symmetrical and it looks like you managed to form a nice taut gluten cloak despite the stickiness of your dough.  If it looks off kilter, it is because of the scoring, not the shaping. 

I think Lumos has a point there.  According to Susan of Wild Yeast fame diastatic malt is usually added at a rate of between 0.1 and 0.5% of total flour weight.  I usually use 0.6% and get very good results.  I once added 2% (by accident) to my baguettes and got a chocolate brown crust with an almost papery crumb, which had a crisp initial bite to it and then a slighty sticky/chewy after feel.  My trusty tasters loved the flavour and declared them my best baguettes to date, and although I also liked the flavour,  the bite was all wrong (for baguettes anyway).  The dough was sticky to handle even though it was only a 67% hydration dough and that was a direct result of the malt.  But if you like the flavour, then don't change the amount of malt.  Try reducing the hydration first and see what that does.



sam's picture

Thanks!     The diatastic malt was only added to the mash (2% of mash flour).   Overall it was just about 0.5% of total dough flour.   I learned before, you don't need to have high hydrations to achieve open crumbs with mostly-white flour breads, but I've been revisiting things since making mash breads.    Thanks again.