January 23, 2015 - 4:25am
getting started
Hello everybody,
I open my blog today to enter this wonderful community of passioned bakers with a pure rye sourdough bread I made yesterday from some leftover starters (as time goes by my fridge gets more and more packed with glasses full of old starters because I went on with fresher ones quite frequently). I will cut it open tomorrow to give it enough time in order to create aroma and durability but it already smells malty and dark sweet. I currently live in Amsterdam where its as far as I know impossible to find a bread like this but it reminds me of my home country not to far away where you can find breads like this easily.
73% Hydration
38% Leavening (with a whole grain rye leaven)
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Comments
What a beautiful crust. And I love the idea of using extra started from the refrigerator to make a loaf...did you feed it/them before adding to the recipe, or did you use them straight from the fridge? I'd love to see the full formula. You'll have to post pictures of the crumb when you do cut it.
Thank you! I fed a 150 g of 100% hydrated starter rest from the fridge with 150 g whole grain rye and 150 g water (warm) and let it rest for 3,5 hours.
450 g leaven (100% hydration)
250 g whole grain rye (you can mix it with 200 g water of the recipe two hours before mixing the dough)
110 g usual rye flower
200 + a bit g water (I use the "bit" to knead the dough by hand)
13 g salt
In the oven at 250 ° C for the first 20 minutes with steam, then for another 40 minutes with decreasing temperature till 200 °C minimum
i will let you see the crumb ;)
I'm certain it will taste as good as it looks, which is absolutely wonderful. The dark fissures beneath the lighter coat of flour are very pretty.
Paul
Questa magnifica produzione mi era sfuggita....Le splendide foto rendono giustizia ad una esecuzione eccellente, complimenti e chissà che straordinario gusto.
A presto e buona cottura.
Anna