This is my first atempt to bake a 66% rye bread. I don't know if it looks as it should, but it was incredible good! Sweet, not too sour, nice crumb texture, I enjoyed eating this bread, plain, or toast, with goat cheese or salmon.

I begin with hamelman's recipe for 66 percent sourdough rye, but it helped me a lot reading other's TFL members posts about 66-70% rye breads, and I decide to eliminate the comercial yeast from the recipe, I increased the first bulk fermentation to 1 hour, and the second fermentation to 1h:45min. I'm not pleased with the shape, it is more oblong than I wanted to be, but the taste compensates.

I made the rye sourdough in two builds (5g mature active sourdough + 40g water +40g rye flour... wait 5 hours, and then I added 114g rye flour and 83g water, and wait again 8 hours)

The recipe was:

-283g rye sourdough 80% hydration, made as described before

-soaker: 10g caraway seeds and 70g water (made 12 hours before)

-133AP flour + 3g gluten

-103g rye flour

-100g water

-8g salt.

dough hydration: 75%

I baked it with steam for 15 minute, and then without steam 30 minutes.

I only cut it after 20 hours (that was a hard wait...)

Complete recipe and more pictures can be found here [1], at my romanian blog Apa.Faina.Sare. [2]

codruta