The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Durum-Rye Sourdough Bread

Isand66's picture
Isand66

Durum-Rye Sourdough Bread

I wanted a nice bread for sandwiches and/or toast so I threw together some Durum flour, fresh milled high extraction rye flour, AP flour and a little Potato flour I had recently bought at KAF.  The Potato flour helps keep the bread from going stale.

I also added some fresh honey I picked up during our recent trip to Vermont to add a touch of sweetness.

For the topping I used some “The Works” Bread Topping from KAF which to be honest is a bit strong.  It has a bunch of different seeds, garlic, onion, paprika, tumeric and sea salt and spices.

The bake turned out excellent.  The crust was crisp but not too thick and the crumb was open enough and perfect for sandwiches or toast.

Meet Gracie, the newest member to our family.  She’s another rescue who was used for breeding and then was surrendered to a shelter before being rescued.  Her doggie brothers and sister all adore her and her kitty sisters Luna and Sasha and brother Mookie are still deciding :).

Formula

Levain Directions Build 1

Mix all the levain ingredients for build one (including the seed starter) together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled.  I used my proofer set at 78 degrees so it took around 4 hours for me.

Levain Directions Build 2

Add in the flour and water as indicated and mix until incorporated by hand.  Cover and let sit another 3-5 hours until doubled and you should see plenty of activity.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flour and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  After 30 minutes or so  add the salt, starter (cut into about 7-8 pieces),  olive oil and honey and mix on low for 5 minutes.   Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flour.  After your autolyse add in the starter, salt, honey  and olive oil and mix on low to medium low for 15-20 minutes.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour.  Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours.  (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

After 1 minute lower the temperature to 450 degrees.  Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.

Take the breads out of the oven when done and let them cool on a bakers rack for as long as you can resist.

Comments

HeiHei29er's picture
HeiHei29er

Love the sound and look of that loaf!  Nice color in the crust and a perfect crumb!  Do you think it would work with roasted potatoes instead of potato flour?

Isand66's picture
Isand66

Yes, roasted potatoes will work fine.  Keep in mind the potatoes will add some hydration so hold back some water until after you ad$ the potatoes.  Let me know if you try it.

Happy baking!

 

 

 

alfanso aka Vito Scoreleone's picture
alfanso aka Vit...

Now you'll have to wonder whether it is the loaf or the dog or both!

I've found in several of my bakes that the rye cancels out the taste of the durum and vice versa, so I think that combo just isn't in the cards for me on my personal Wheel of Baking Fortune future.  I never knew that potato/potato flour prevents staling - learn something new every day (and twice on Sunday!).

The crumb is extra consistent and there is a swirl from shaping that is still visible too.  I can't figure out what design you scored on top, but the crust is also divine based on the following criteria (which we at the Baking School of Quackery score on) - coloration, presumed crustiness, shape and toppings. 

You get to go to the head of the class with this loaf. And while you're at it, take cutie pooch along too.  Maybe you can one day make her a 1st class assistant as dabrownman did with his ankle biter.

Alan

Isand66's picture
Isand66

Appreciate your kind words.  The durum certainly gets muted in flavor by the rye but the combo does make for a tasty loaf.  I was very happy with the crumb and crust on this one.

We love ❤️ this little girl so much.  I never thought I would get a little dog but now we have big, medium, small and extra small Gracie 😊.  I can only imagine how terrible the first 2 years of her life were but the amazing thing about these furry creatures is the love they still give?  She’s on track to join my other baking assistants and certainly doesn’t mind being a taste tester!

Best regards,

Ian

MTloaf's picture
MTloaf

On the new member to the family. We had a black dog and they are difficult to photograph but she is a little beauty. Is she a purebred unlike your bread with a little of this and that mixed in. Both look great. 
Don

Isand66's picture
Isand66

She’s a purebred mutt❤️.  She fits right in with her 2 black brothers and black sister 😉

Benito's picture
Benito

Really wonderful crumb Ian and the seed crust is excellent as well.  I've never used essentially equal amounts of rye and durum before but I'm impressed by the perfect crumb you've achieved.  I agree with Alan, top marks for sure.

Benny

Isand66's picture
Isand66

Always appreciate your comments Benny.  I was very happy how this one came out and it tastes great.

Best regards,

Ian