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100% rye attempts

jimt's picture
jimt

100% rye attempts

Greetings folks.

I've decided to give a couple of 100% sourdough rye loaves a try. I decided on two that I found through the search engine here.

First one is Mini oven's 1/3.5/4.16 formula. I followed the formula fairly closely though no added altus. I'm pretty sure I let it proof a bit longer than I should've because I didn't get the best spring. That and I've never seen another bread look like it did in the banneton (started getting some bubbles on the top--bottom of loaf). I was expecting large bubbles as she mentioned to be ready to pop them with a toothpick but mine seemed be trying to revert back to starter:-) I get that it's over proofed, by the time I realized it, the oven was still heating. It came out of the banneton nicely and even held shape after slashing, but flattened a bit in the oven.

Second one was a cocktail rye that happened to include a video. I made a major rookie mistake and used a pan that always sticks--it stuck. Bread looks great and smells really nice too but I'll have to make another attempt with both of these to see how to tune into a recipe with nothing but rye and starter. 

The rye I used was a dark rye that I get from my local health food store, and the starter has been active for a few months. My timing was such that I caught my starter after it had peaked so guessing that had a bit to do with the strange activity in the first loaf before loading. I autolysed for an hour, added salt and let it ferment for another 3 hours with room temperature ~72f. 

I won't be able to cut into it until tomorrow but figured I'd go ahead and post a few pics to see if anything else stands out. The aroma really is nice so even if the bread isn't great at least the place smells fantastic. Again, I see plenty of room for improvement but any suggestions would be greatly appreciated. 

into the banneton:

 

right before loading--this was about 4 hours in and looked strange--I believe it had maybe just doubled in size?:

The bake is not as dark as I was thinking I'd get but internal temperature was 209f at the center...I put it back in the oven (out of the DO) directly on the stone for a few minutes to darken the bottom a bit. 420f for first 25 minutes (I don't have a convection oven) and then another 45 minutes with oven @ 390 with no cover.

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Second loaf in the pan--bread spice on top of this one (integrated on the first)

 

 

I pieced it back together and figured that since I'd already blown the loaf that I'd go ahead and cut into it (sample) this evening. Not very attractive, but actually quite delicious.

 

 

Thanks!

Mini Oven's picture
Mini Oven

Looks like you baked it in the nick of time.  Curious to see the inside but the outside looks promising.  

The second loaf... might want to try a narrower loaf pan next time.  Try smearing the pan with butter and dusting it with bread crumbs or rye flour to  prevent sticking.  

Enjoy!

jimt's picture
jimt

Thanks, I believe I got lucky on the timing...very close to having a large batch of starter. And btw, thanks for the recipe;--)

As to the second loaf, thanks. I usually use lard on that pan (and others) but was out so substitued olive oil and believe I just didn't do such a great job. I like the idea of bread crumbs perhaps I will try that. As to the pan size, definitely will try a smaller pan or just scale-up the recipe.

jimt's picture
jimt

Crumb came out better than I hoped. Bread is delicious:-)

 

lepainSamidien's picture
lepainSamidien

That is one beautiful and enviable crumb for 100% rye ! Looks like you got that sucker in the oven at the perfect moment . . . rye ferments so fast that sometimes the window for putting it in the oven is super tight, but you really handled it well. Bravo and bonne continuation !

Mini Oven's picture
Mini Oven

a super crumb!  Do a rye bread dance!   Job well done!    

Now don't forget to slice off a couple of slices and tuck away in the freezer to crumble into the next loaf.  The altus will get you another step closer to rye heaven.  Then you may get hooked for life.  :)

Mini