June 5, 2014 - 11:22pm
100% rye sour
Thought I might share my first (happy with) attempt at sourdough rye.
It had quite a lot of starter inside, almost 280g for a total of 500g of flour. Ive been reading that with Rye some people call for same weight as starter in flour as it seems to benefit a lot from the sour side. Im guessing spelt is similar. When it comes to Wheat using much less starter is more an option is what I am coming to terms with.
Next im trying Mini's version of 1 part starter to 3.5 part water and 4.16 flour. Into a cold oven, then gradually introducing heat
Ghazi
Share
Hmmmm, I like it. How's the crumb?
Did you really use starter or built a levain from it? Do the 500g total flour include the 140g prefermented flour (assuming 100% hydration of the starter)?
I myself am in a 100% whole rye phase myself.
Having so much fun with making rye dough, the nice thing about it is les kneading so its a good break from all that tough work. Lots of waiting which is fine by me
Actually the recipe I used was from Perter Reinharts book
He calls to make a firm rye starter from 120g rye flour and 98g of barm with about 2 ounces of water.
What I did was since I have a rye starter at 75% hydration on hand just built it up to about 90g and prefermented it with 120g rye flour and enough water to make a stiff dough. Once fermented which took a whole day at around 70 degrees F I added 420g rye flour , 300g water and autolyse for 1 hour. Added 10g salt then kneaded for 3 min. Rest again for another 10 and kneaded for another 3 min. Let this double in size. The shaped and cooked one on the same day the other put in the fridge overnight.
I did not follow his guidelines completely. Though I think an getting the hang of working with this kind of flour. Why is it important to preferment some flour. What if I just used 120g of strong active starter and waited for a while. Would this not produce good results?
I'm sorry, you lost me when using grams and ounces in one sentence. Are those fluid ounces or weight? Edit: Never mind; i think they are the same for room temperature.
Rye has more enzymes that destruct the starch. Souring the flour will block them.
Now, rye can be found that has very high falling numbers (still lower than wheat). Using less sour might actually work now.
On the other hand: You won't get improvement of crumb structure by this (if you see a more open crumb with wheat breads as an improvement). With building a levain seperatly you have the advantage to be able to controll the flavour better. Also: Overproofing of the levain is ok, as you will add flour to the final dough. A shorter rise time of the final dough then gives me better results in the shape of the bread. Longer final rises produce flatter breads; especially when not using a banneton. (Just from my observations; won't see this as a general rule).
Adrian
Thanks for your feedback. Next is Mini Ovens rye ratio
Her rye breads look so delicious
Ghazi
on the outside and the inside isnl't bad either. Make sure you use Mini's 100% whole rye with 104% hydration with the walnut add in. The walnuts make this bread about the best rye there is anywhere. Well done and
Happy baking
I will use that one for sure.
Happy baking to you too:)