Rene's Rye from Tartine 3
The other day I made Rene's Rye from the recently released Tartine 3. The primary flour is spelt, combined with sprouted rye. I have a sprouter I use for salad sprouts and was able to get nice shoots on my rye berries in less than 2 days. The recipe also requires buttermilk (the taste is pronounced, so use a good one), malt syrup and dark beer (I substituted maple syrup and a hoppy IPA) and a variety of seeds.
The ingredient list is complicated but the prep is pretty straightforward. After mixing it was close to pancake batter consistency, but it really set up through a series of folds and turns. Followed Chad Robertson's proofing and baking instructions fairly accurately and baked half the recipe in a pullman pan (result shown here) and the other half as a dozen mini loaves.
I'm really happy with the taste and texture of this complex, old world-stye loaf. Highly recommended.
Comments
eat this bread all day! Has to taste great even though a bread named Rene' Rye is really mostly spelt:-)
Great job and happy baking
I ask because this bread has been tested on our mini-schnauzer by my son, and she approves! Thanks for the compliment!
4 short legged German baking apprentice who wants to pumpernickel everything including your fine bread:-)
Very nice.
Thank you, Floyd!
I've been looking at this and want to make it, but the book has no size recommendations for the loaf pans. What size pullman pan did you use? Did your pullman take about half of the dough?
Thanks,
Gert
sorry not to respond sooner Gert; my pan had gone missing and I wanted to retrieve it before responding. It's 13 1/4 x 4 1/4 at the top width x 4 " at the bottom--so really 13 inches x 4 inches square.
The Tartine prep comes about 2/3 way up the edges and doesn't rise all that much in the oven. I don't have a cover so just covered mine in aluminum foil. You can see a browner crust in my photo but it's actually not that significant; the bread is uniformly tender throughout. I divided my first loaf in half (i.e. looking at the loaf after taking it out of the pan I cut at the middle, half way down its length) and then took one of those halves and divided it into quarters by dividing it lengthwise, then dividing each piece again. Gave these to friends who each got a mini-loaf for canapes etc.
Looks and sounds like a classic Rugbrod. Good job. The flavour and texture of that loaf will only get better over the next week.
John
Do you happen to remember whether you took the loaves, after the last rise, directly from refrigerator to oven, or did you let them sit at room temperature for a bit before baking? The recipe doesn't call for letting the loaves return to room temp before baking, but I wonder if that was an omission. Thank you!
I had not made this wonderful bread since the first effort, so thanks for jogging my memory. The first time I make a recipe I try to follow it literally (unless there's a step that doesn't make sense) so my guess is I did go directly from refrigerator to preheated oven. There's a lot of liquid that has to come up to temperature before the cooking can begin, so my guess is it doesn't really matter whether you start at 39 degrees or 70 degrees F.
Chad's not the greatest with directions so here are a couple of other details you may not have figured out:
--the preferment is a 50/50 mix of bread flour and whole wheat flour @100%
--he estimates that a sprouted grain will double in weight with the sprouting process. So the sprouted rye berries in this recipe started at around ~270 grams before soaking and sprouting.
Have fun! Otis