Roggenmischteig- Daniel Leader Living Bread
I’ve had this loaf on my list to bake for sometime. I’m still not sure that I love high percentage rye breads, this one is 59%, but wanted to try a different recipe to find out.
Daniel’s description of this bread from the book: “ There aren’t many bakers who continue to follow the tradition of building a rye sour in several stages. Josef Hinkel organizes his bakery around a mixing room where he has large mixing bowls of sauerteig at different stages of development. It’s hard to tell from looking, but the bakers know exactly which bowl is ready at which moment. Because the bowls are all open, the air is thick with the powerful, pungent aroma.
This particular bread is Hinkel’s go-to everyday loaf. He makes hundreds of them a day, selling them exclusively at his two shops, both on the same busy shopping street in Dusseldorf. For people who are new to 100 percent rye breads, this is a great gateway recipe.”
START TO FINISH: 21 to 22 hours
FIRST STAGE STARTER AND OLD BREAD SOAKER 15 hours
SECOND STAGE STARTER 3 to 4 hours
KNEAD 12 minutes
FIRST FERMENTATION 1½ hours
FINAL PROOF 1 hour
BAKE 50 to 60 minutes
MAKES one 1-kilo loaf
(First Stage Rye Starter)
Room-temperature water, 75 degrees
Whole rye flour
OLD BREAD SOAKER
Stale rye bread, ground
(Second Stage Rye Starter)
Warm water, 90 degrees
Whole rye flour
Whole rye flour
Type 55 or equivalent flour (11 to 11.5% protein)
Old bread soaker
Dry instant yeast
Total rye flour 314.5 g (includes starter but not Altus)
Total flour 534.5 g
Rye 59% overall not including Altus.
I think that the instant yeast is too much, the first proof only took 30 mins rather than the 1.5 hours that the author (Daniel Leader) suggested. Perhaps reduce to 4 g
- PREPARE THE GRUNDSAUERTEIG (first stage rye starter): In a small bowl, dissolve the sourdough starter in the water. Stir in the rye flour until well incorporated. Cover and let ferment at room temperature (68 to 77 degrees), about 15 hours.
- MAKE THE OLD BREAD SOAKER: In a small bowl, combine the ground bread and water. Cover and let stand at room temperature for 6 to 8 hours. Drain away excess water.
- PREPARE THE SCHAUMSAUERTEIG (second stage rye starter): Preheat the oven to 200 degrees for 5 minutes. Turn off the oven. In a small bowl, combine the grundsauerteig, warm water, and rye flour. Stir to combine. Cover and let ferment in the warm oven until bubbly and soft, like a poolish, 3 to 4 hours.
- MAKE THE FINAL DOUGH: Combine the schaumsauerteig, rye flour, Type 55 flour, old bread soaker, salt, and yeast in the bowl of an electric mixer fitted with a dough hook. Stir with a rubber spatula a few times to combine. Mix on the low speed (2 on the KitchenAid) for 2 minutes. Scrape the sides and bottom of the bowl. Turn the mixer to medium-low (4 on the KitchenAid) and mix for 10 minutes. Scrape down the sides of the bowl and gather the dough into a ball.
- FIRST FERMENTATION: Cover the mixing bowl with plastic wrap and let stand until the dough increases in volume by about 50 percent, becoming porous and with small bubbles on the surface, 1½ hours.
- FINAL PROOF: On a lightly floured countertop, shape into a loose boule (see this page). Dust the inside of a 10-inch round banneton with rye flour. (Alternatively, use a bowl lined with a kitchen towel and dusted with flour.) Place the boule, smooth side down, in the banneton. Lightly dust with more flour and cover loosely with plastic wrap. Let stand until very active and puffy, another hour. Alternatively shape into a batard/roll and place it a greased pullman pan. Roll on a pan with oat flakes to coat.
- BAKE: About 1 hour before baking, position an oven rack in the bottom third of the oven and set the Dutch oven (with the lid on) on the rack. Preheat the oven to 450 degrees for 1 hour. Wearing oven mitts, carefully remove the Dutch oven to a heatproof surface and take off the lid. Tip the dough onto a peel or your hands and put in the Dutch oven. Put the lid on and bake for 25 minutes. Remove the lid and bake until the loaf is a warm brown, another 25 to 35 minutes. Carefully turn the loaf out onto a wire rack. Cool completely. Store in a brown paper bag at room temperature for 3 to 4 days.
I questioned the huge amount of instant yeast, but I followed the quantities of all the ingredients since I try to follow most recipes the first time I try them. In the end, this dough fermented much more quickly than described in the recipe so if I try this recipe again, I’d reduce the instant yeast by ⅔.
I suspect that my dough over fermented. The dough practically grew before my eyes when it was placed in the pan. I couldn’t get the oven heated fast enough and even had to refrigerate the dough until the oven was ready. The dough actually didn’t grow in the oven, it actually lost a bit of height.