February 11, 2015 - 6:29am
Should I add rye flour to levain, final dough or both?
Hello Gurus,
I have been very happy w my sour dough baking progress thanks to this site. My last loaf, Hamelman's Pain au Levain with whole wheat had a small amount of rye in it: both in the last levain build and in the final dough, though just 5% over all. The taste was really lovely and mellow and yet sweeter than all wheat breads (mixes of ww and white).
Floyd had a nice bit on rye in the archives on rye: http://www.thefreshloaf.com/handbook/rye-flour
I am doing a 5-grain levain next which has cracked rye as part of the soaker. But I am thinking to add a bit of rye to the final build as well as the final dough to capture that lovely subtle flavor.
Should I put some in the final build, the dough or both?
Thanks in advance.
hester
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is that you can experiment with recipes and do what every suits you at the moment - there is no best or right or wrong when it comes to ingredients and where you add them as long as you stay out of the auto parts store:-)
Happy baking
for my breads
When I'm adding a small amount of whole grain flour to a mostly white flour bread, I have been using the whole grain flour in the levian or preferment. I have found that it adds a little extra "grainy" or "rounded" flavor to the finished bread.
for your replies.. Folks here are great.
of being bit by the rye bug. It starts out with 5% here and there, perfectly innocent and tasty.
Then the cravings start, the aromas build, pretty soon it's 50% 75% 80% and 90%. Smuggling more rye flour home with each super market run. "Rye not?" You'll ask, until you're a ryespert.
Your life will never be the same again. :) OMG! Don't do it! It's the road to Rye-fer Madness!
I hope you are wrong. But thinking you are right. I grew up with rye bread and want just a tad of that sweetness w/o the work of 100% SD rye. ............ yet! Gott im Himmel! Help me, please.
I grew up on typical Jewish bakery rye, which probably did not have that much rye in it. However, I can't get myself to make a rye bread without caraway seeds. I consider caraway to be a part of the rye taste. Rye is seductive. Great taste. Five percent is not enough.
I like the tip to put the whole grain into the preferment. Very wise advice.
I'm likely to do both in the preferment and in the final dough. This recipe has almost 100g of cracked rye as part of the soaker so i'm likely to be cautious on first go-round.
Thanks for your response.
hester