50 50 Rye Wheat Sourdough Bread
Hi everyone,
this is my 50% rye flour 50% wheat flour sourdough bread. Please feel free to ask any questions.
Sourdough:
400g whole rye flour
400ml water 50°C / 120°F
40g sourdough starter
4g salt
Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.
Ingredients for the dough:
Sourdough
400g wheat flour type 1050 or 200g bread flour + 200g whole wheat flour
150g strong bread flour (manitoba)
150g rye flour type 1370 or whole rye flour
430 ml water 30°C / 85°F
19g salt
Mix all ingredients for about 15 minutes on low to medium speed.
Let dough rest for one hour at room temperature.
Shape dough and put it in a proofing basket.
Cover dough and let rest for about 1.5 hours at room temperature.
Preheat your ofen in time for 45 min at 250°C / 480°F.
Bake for 10 minutes at 250°C / 480°F with steam. Release steam after 10 min and continue baking at 210°C / 410°F for about 50 min.
Beautiful loaf, crumb looks delicious.
That is so terrific! Thank you for your recipe too!!
1) What a beautiful top pattern.
How do you do that part?
2) on the 12-24 rest for sd at room temperature depending on sourdough starter activity and room temperature.
What are you looking for to happen at the end?
Should we try to keep the rest at say 30C for the entire period?
Thanks!!
Thanks. Let me try to answer your questions:
1) Seam side down when shaped dough is in the proofing basket. When you start baking, seam side is up (you flip the dough before putting it in the ofen) and expands, leading to the nice pattern.
2) In that case (monheimer salzsauer) it is a flat surface. The salt in the sourdough delays overproofing for a long time so your are kind of flexible. Currently we have a room temperature of about 26°C / 79°F and my starter is very active so 12 hours are sufficient. In the winter and / or you have a new starter it cloud be closer to 24 hours.
3) I don´t use a heated environment for proofing, I just work with room temperature.
I really like the look and recipe, and I expect to try it soon. Thanks for sharing!
Is the starter you use for this loaf maintained on any specific flour — rye vs wheat, whole vs white, etc?
Thanks. My sourdough starter is based on rye flour type 1150. I´m sure it will work with whole rye as well and probably with wheat flour too - but I´ve never tried that recipe using a wheat sourdough.
Good videos by Brotdoc and Rene Dasbeck on rye forming for these crust cracks. First one is formed and placed the seam side up in the proofing basket - you then "flip" the loaf onto the peel so the cracks stay on top. This is called the "lupfen" technique.
And this one is proofed seams down as RyeBread has done, so that you turn the loaf from the proofing form seams up, then bake. The video is also using the Monheimer Salzsauer as RyeBread has done.
If you are interested in having a closer look at the different stages of making this bread (sourdough, dough, shaping, proofing and baking), you can find these in the following youtube video:
Rye Wheat Sourdough Video
My wife and I startet this little project a month ago so please be patient with the "production".
How cool, RyeBread! Subscribed!
Can I ask what part of Germany you come from? My family line comes from Baden-Württemberg, traced now all the way back to the early 1500's. Really love your language, culture, and what I know of your country's scenic beauty.
Thanks a lot. Sure, I live in Hessen, in the middle of Germany. But it‘s a small country compared to others, so Baden Württemberg is not far away.
Wonderful! Sometimes life is remarkable in its timing - literally an hour ago a friend of mine from the FB community sent me this link from Erlebnis Hessen, on the Bäckerei Fink, aus Steinau an der Straße.
Thanks for the thread. Looking forward to reading more from you and watching your videos.
Yes I will watch your YT and thanks for all your help.
I use the rye sourdough clas and 1/8 tsp diy for the sourdough starter of your recipe. Step 1 took 6 hrs to get very bubbly-I did hold it at 30C- see picture 1 below. I am onto the next stage. I am just trying to make the equivalences (with freshly milled rye and wheat) but if it rises it will be good!
Great. I hope you enjoy the bread.
8.26.2023
I waited 24 hr before slicing. The flavor is tangy. I will change the score to let the cracks take their course during the bake. Some changes on next try- I had a bit too much water and maybe mixed it 5 min too long. The bake was in Zojirushi bmachine. It is very delicious. The recipe was halved.
Looks great. Regarding taste, you are right, I also had a nice sourdough flavor. Funny note, I put half of the bread in the deep freezer. When I ate it a couple of days later the sourdough flavor was noticeably lower.
Super-fun formula. And it expanded my ideas on rye.
For some reason, I had the idea that a 50% rye was going to be a monster. My experience has been that 30-40% rye is lovely, and 70-100% is as well. But 50% has always seemed unstable. Indeed, during the proof, the dough was so active it tried to vault out of the bowl and colonize my countertop. it was hard to tame it onto parchment and into the preheated dutch oven without deflating it into a misshapen mass. (To be fair, this was probably because I dialed back the salt -- I find 2% to be way too strong in a way that overwhelms the taste of the grain.)
But behold:
image0(7).jpeg
image1(6).jpeg
The magic of a great recipe. Thanks.
Rob
Thanks Rob. Your bread looks great! How much salt did you use? I use +/- 2% in most of my recipes but the range I have seen in other recipes is much broader. Once I have forgotten the salt at all, the bread still looked good, but the taste was strange, remember I decided not to eat that one....
I don't have a hard rule on salt. In most recipes, I cut back by maybe 1/3, but it depends. I don't think high %age ryes need all that much salt bc, for my palette, the tang of the salt distorts the tang of the rye. For this mix I put 2 g in the levain & 11 g in the final dough for a total of 1.2% of the flour. I've made salt-free pane sciapo -- which is great -- but I think most other breads benefit from at least a little salt.
Rob
One day I hope to get such a nice crust of "random cracks"!
I love this formula from Ryebread too!
thx! You may have to deep-six the bread machine to get the cracks. The secret is to proof 'seam-side' down (to the extent that it's a seam ... with well hydrated high %age ryes it's often 'the rough area where all your folds stuck to your hands') and when you flip it out to bake it, all those little rivulets open naturally.
Rob