Whole grain 30% rye levain sandwich loaf
Does anyone else struggle with naming their breads, or is it just me?
Anyway, this turned out really nice so I thought I'share it :)
I've been feeding my starter wit a mix of 70% whole wheat and 30% whole rye flour; and I've also been experimenting with sandwich loaves, so I thought why not mix both ideas?
The general recipe is this:
Bread flour: 300 gr. (50%)
Whole wheat flour: 120 gr. (20%)
Whole rye flour: 180 gr. (30%)
Salt: 15 gr (2.5%)
Water: 500 gr. (83.3%)
Levain: 120 gr. (100% hidration) (20%)
(Final hidration is about 85%)
I mixed the flours and 480 gr. of water for a two hour autolyse and after the two hours I mixed in the levain and the salt with the remaining 20 gr. of water. I kneaded (slap and fold method) for about 7-8 minutes. Strech and fold at around 45 and 90 minutes; then let it rise for another 2.5 hours. Shaped and let it rest for 45 minutes, then refrigerate overnight, about 8 hours, and baked it in the morning for 75 minutes at around 215 C. I greased the pan with butter before the shaping and the top of the loaf before baking.
The crust is crispy but no too thick, the crumb is heavier that the typical sandwich loaf, but open and soft and moist. And the flavor is great, a little sour and just enough rye taste to combine with anything without overpowering.
Happy baking!
Pablo
Comments
in a pan! The naming of breads can be confusing. A 30% rye bread is a Jewish Deli Rye but ti has 70% wheat in it so it should be Jewish Deli Wheat at more than 2 to 1:-) Lucy says anything less than 50% whole grain is a white bread but others won't agree even though the percents are on her side - but she thinks all bread should be made as a Da pumpernickel too.
Your bread looks grand and has to be great for sandwiches, it isn't a white bread at 50% whole grains so it can be classified as hearty and healthy too:-)
Happy Baking
Must be, becuase it made awesome tuna fish and pickle sandwiches! Lol, I'm not even sure if that's jewish deli food. Sorry for the joke, but speaking of ignorance, I think the naming of breads will also depend a lot on the context; for example, something like "jewish deli" is quite exotic here in Mexico, even in Mexico City. So here it would probably just be sold as whole grain with rye. Even speaking about sourdoughs most times requires an explanation.
Anyway, thanks for the feedback. It's certainly a nice piece of bread and I'm kind of new to baking with rye, but I think it turned out nice.
Nice looking Rye or whatever you want to call it :). Not so sure about pickles with tuna fish but I know my cats would like it :).
Regards and Happy Baking!
Ian