Estonian Rye Sourdough Bread [Non] Recipe
Three interesting ideas in this recipe...
1: A large preferment with one rise.
2: Even though it will never behave like a wheat dough it still benefits from a longer mixing time.
3: The holes poked into the dough to tell when the rising is done. It also saves one from docking the dough.
Of course this whole process is very interesting from start to finish but I think these three points of interest will certainly improve my rye baking. A large preferment doing away with a bulk ferment. I used to mix till everything was incorporated then thought it'll never behave like a wheat dough so no need to mix longer. Often got a Somewhat crumbly rye bread or some separation from the sides or top. Perhaps a longer mixing time will fix this. And finally, that is a neat way to know when it's ready to bake without the need to dock or score. What a nice crumb and looks delicious.
This will be my next rye bake.
That's a lovely video, thank you for sharing!
Simple with some good techniques. Good to know that even if the dough will always feel clay like it will still benefit from a long mix. And it's a nice plain rye with which to build upon by adding anything you want.
Always something to learn.
How much rye flour would you guess was approximately used? It would provide me with a ballpark feel I am using enough/too much
Thanks
Ken
Water was stated as 1 liter, so 1000g nominally.
Salt was stated as 20g. If we assume 2% for salt, that would suggest 1000g of flour. Since the weight of the starter wasn't given, I'd guesstimate 1050g flour total as shown in the video. If she had used all of the starter, as is her mother's practice, the total might be closer to 1200g flour.
Probably not exactly right but it ought to get you within spitting distance of the real quantities.
Paul
Thanks Paul!
There is a written recipe in the description of the video with approximate weight measurements.
Thanks!
I will have to give the finger hole poke a try the next time I'm working on a heavily rye-based bread. Wow, based on the info below the video she was at around 100% hydration. Looked much thicker to me.
Not sure when i'll bake this loaf but decided to start by converting my wheat starter. Hit upon what is hopefully a good idea. Instead of changing some of my wheat starter into rye over a few steps I poured off some hooch, added some fresh water and mixed in some whole rye. There were, what I assume to be, some yeast bloom on top of the hooch. I'm sure it is full of LAB too. It'll set the acidity and be 100% rye in one step. I'm wondering if one could use hooch to kick start a CLAS.
Is yes, it would make sense. Anything that is already teaming with LAB and acid should provide a great springboard.
Thanks for the link Abe. Not only do I now need to try this, but egg butter is going to become a thing in my house. Yumm that looks good.
https://bake-street.com/en/karjalanpiirakka-or-karelian-pies/amp/
I have never quite gotten around to trying it, although it has been on the list for years.
Got a rye starter prepped. In order to fit it into my schedule think i'll do the preferment through the day so i'll give my starter another feed tonight. Might add in a seed mix.
Enjoy!