March 5, 2022 - 7:16am
100% rye with rye wild yeast water and a scald
This is a 100% rye using rye wild yeast water and a scald
The resultant rye bread has a flavor of ripe peaches although there is only water, rye flour and salt.The starter is from a rye wild yeast water , and this one is third generation of this starter in that no refrigeration was used, so all dried after each bread.Starter: Reconstitute 1 tbs dried rye wild yeast water with some water and rye flour-keep warm for 6 hours.Levain:100g water100g rye flourAll of StarterScald:225g boiling water100g rye flour10g white maltMix boiling water and rye flour and raise to 65 degrees C and at 65C, add white rye. Hold mix at 150C for 4 hours.Preferment:ScaldLevainMix and hold at 29C until it swells and falls, about 4 hours.Final mix:All prefermentSalt150 g rye flourMix and hold at 30C until doubles.Shape and proof.Bake at 245C for 37 minutes.