Hi, everyone!
Yesterday, I made my first rye bread with my durum starter. I decided to make it very simple, without long fermentation (rye doesn't have a strong gluten), just thirty minutes of autolysis.
I fed my starter in the morning (8:30 AM) and waited for it to grow, which became after five hours at 24-25 degrees Celsius grade. During the last thirty minutes, I mixed 500 grams of semi-wholemeal rye flour and 320 grams of warm water. After these 30 minutes, I add 150 grams of starter and 15 grams of salt. I let the dough rest in my kitchen at 26 degrees Celsius grade for about two hours, then I proceeded with the forming and waited another two hours.
I cooked it in my dutch oven for 55 minutes, the first twenty minutes at 250 degrees Celsius grade, then I reduced the temperature to 200°C, removed the lid from the dutch oven and cooked it for another twenty minutes. The last 10 minutes, I reduced the temperature to 180°C keeping the oven slightly open.
Honestly, I like how it tastes and I ate it this morning with whole-fat white natural yogurt and some banana slices on it.
What do you think, guys?
Cheers! :-)
that's a swell-looking 1st rye. Congratulations! I like the natural bloom you got as it rose. How's the crust? -- Rob
You like it - nuf said. Enjoy!