The Fresh Loaf

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"Rubaud" Flour blend with Liquid Rye Starter

Gadjowheaty's picture
Gadjowheaty

"Rubaud" Flour blend with Liquid Rye Starter

I'm experimenting with maintaining a single starter culture and using it for all the breads I like to make.  This is the "Rubaud" blend of flours at 70% BF (KA AP), 18% WW (M. Rubaud used to split the WW flour 50:50 hard winter and hard spring wheat.  I just used KA WW), 9% Spelt (local), and 3% Rye (local).

Because of the use of a rye starter, the rye portion goes from 3% to 14% total.

On lieu of the stiff chef M. Rubaud called for in his levain development (same blend of flours, 55-57% hydration, 1% salt) this bread was leavened with a mature 100% rye starter I maintain, and love very much.  When I taste good souring but yet a wonderful, green-apple fruitiness, it's optimal.  

MAIN DOUGH

Grams

%

100% Whole Rye – testing new) starter

217

25.5%

Water

575.00

67.6%

Rubaud Blend

850.00

100.0%

AP

595.00

70.0%

WW

153.00

18.0%

Whole Spelt

76.50

9.0%

Whole Rye

25.50

3.0%

Fine sea salt

18.00

2.1%

TOTAL WEIGHT (GRAMS)

1660

3.7

 

 

 

OVERALL DOUGH FORMULA

 

 

 

 

%

Water

683.50

71.3%

AP

595.00

62.1%

WW

153.00

16.0%

Whole Spelt

76.50

8.0%

Whole Rye

134.00

14.0%

Fine sea salt

18.00

1.9%

TOTAL DOUGH

1660

3.7

 

 

 

PRE-FERMENT %

 

 

Levain Flour

109

 

Total Flour

959

 

PRE-FERMENT %

11.3%

 

 

Sorry for the huge size.  I don't know how to format from an open office calc or converted table to here. 

I also have a "modified Rubaud blend with liquid rye" which moves the flours around to reduce the overall rye portion.  I like spelt, however, and am trying to preserve some of that sweetish nuttiness in this "modified" version.  First things first.  I will work on this one for awhile, in between the wonderful ryes of our community's Hanseata, as well as Brotdoc and Lutz Geißler .  (If I can actually get my hands on Brotland Deutschland, I am very curious about the recipes, which I understand to be foundational with respect to the baking of traditional German breads).

Gadjowheaty's picture
Gadjowheaty

Another bake, same everything, just wanting to find the parameters of play and replicability.  Shaped slightly longer.  I am really, really happy with this bread.  It's one I'm tucking away in the "keeper" column as a regular.  Thank you, M. Rubaud (and those I've learned from following the chase to his bread).

jl's picture
jl

I'm definitely going to try this some day. How did you achieve the sharper tips? 

Gadjowheaty's picture
Gadjowheaty

Yeah, I'm pretty geeked about this starter.  Several batches consistently turning out really well.

On the shaping, nothing special.  I do the batard or oval "1" method as shown by Hamelman.  I just apply a bit more pressure on the initial crimping folds, which starts the spread horizontally more, then roll it out like a baguette with shaping this point.  I suck at scoring baguettes (and getting an open crumb!), so it's nice to at least get some decent shaping on these levains!

Benito's picture
Benito

Both loaves look great Paul you must be so pleased.  I too am happy with my rye starter, since switching last year I can’t think of going back to a wheat based starter.  My rye starter is stronger than my wheat starters ever were and much reliable as well.

Benny

Gadjowheaty's picture
Gadjowheaty

Thanks Benny.  Yep, I'm definitely a convert.  Thanks for sharing your experience with it.  Seems a keeper.