The Fresh Loaf

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Rye Sourdough (PiP's 40%)

rgreenberg2000's picture

Rye Sourdough (PiP's 40%)

Needed a change from my regular bread, so made a sourdough rye this time.  Followed PiP's 40% rye process from his blog post, with a few modifications to the bulk/final fermentation schedule to suit my timing.  Turned out nice....would have liked a bit more loft to the loaf, but I think I rushed the final fermentation a bit....

Some additional photos:

Bake on!


nmygarden's picture

Looks darn perfect to me. A gorgeous bake, Rich, thanks for sharing!


Mebake's picture

Lovely bake, Rich! you should be proud.


pmccool's picture

The cuts have opened, there's no tearing or blowouts, and the crumb is well aerated.  I don't see how you could have done better on the final fermentation.  A 40% rye won't have as much loft as an all-wheat bread, so I'd say you've done very well indeed. 

Would tighter shaping have produced a more upright, narrower loaf?  Maybe.  Would deeper, more identical slashes have helped, too?  Maybe, but we're really picking nits, now.  

Great bake!


rgreenberg2000's picture

Kathy/Khalid/Paul, thanks for the nice compliments.

Paul, I appreciate your observations about how I didn't rush things! :)  I'll have to bake quite a bit more rye to get better at shaping.  It's a very different dough to deal with, for sure! :)

I'm pleased at the resulting aesthetics, and the taste is fantastic!  Now, if I only had some pastrami! :)


dabrownman's picture

even Phil would be proud of  Well done and

Happy baking 

rgreenberg2000's picture

db, thanks for the nice words.  I think I will just up the weight of the loaf next time....I halved Phil's original recipe, so I was around 900g, maybe 1kg or so would be the perfect size for me.

House smoked salmon on rye for lunch! :)


amber108's picture

Beautiful bread :)