February 6, 2015 - 8:23pm
100% Sourdough light rye w/malted rye powder
Hi Freshloafers
Thought i would share my recent bake.
This is a 100% sourdough light rye (35/100) with small amount of my homemade organic malted rye powder. The one different thing i did with this loaf, is that I refreshed my starter with 50% bread flour and 50% rye flour to help build the flavour profile from the start.
Any feedback would be helpful. I can also share the method if anyone is interested.
Thanks
MJ Sourdough
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That is a beautiful loaf of bread and if the taste matches the look....Wow!
Jeff
Thanks Jeff. The taste outstanding.... i guess i should not be saying that about my own bread!
The red rye malt really helped the color and had to put the taste over the top - crust and crumb are perfect too. Well done. Ii've got a batch of white malt in the dehydrator and a batch of red malt just out of the mini oven. The both do wonders for breads of all kinds.
Happy baking
Thanks for the feedback... Homemade malt does do wonders for bread... especially 100% sourdoughs. I have a question for you... what is the difference red and white malt? I think i have an idea, but i guess best to hear it from you first...
diastatic and dried at low temperatures, the enzymes are not killed off and remain active and the malt looks white. Red malt is non diastatic, dried at high temperatures where the enzymes are killed off and the malt turns red. Here is a picture of the two side by side.
The white malt was dries at 105 F and the red malt at 325 F. The grain should be sprouted for 4-5 days until the thicker shoot (not the 3 thin rootlets) are at least as long as the grain itself like here
Hi, that is what i thought. I follow a similar sprouting/drying method. I do not let the heat go above 105 so my rye malt is diastatic, what you call white malt. Making your own malt really makes big difference! thanks again for your comments.
Great bake. Please share your formula.
Will post my formula shortly
Thanks for the all the positive responses. They are greatly appreciated! The basic outline of my method for two 1200g loaves is below. I can add more detail to any section if anyone wants. Please let me know what you think. The malt, i think is key to the light even crumb and the depth of flavour.
Ingredients: in bakers percentage (and in grams)
Organic hard Canadian stone ground bread flour: 65 (796g)
Organic K2 Milling Ontario rye flour: 35 (429g)
Water: 75 (918g) (this could have been reduced to 70 easily)
French unprocessed Ile de Re sea salt: 3 (37g)
Ripe starter: 15 (184g)
Homemade malted Organic rye powder: 3 (37g)
Day 1:
10:45pm - expand/refresh starter. Water (70g), bread flour (35g), rye flour (35g) and starter that I keep fridge (70g). This will make a total of 210g of ripe starter of which i will use 184g for the bread, i return the extra to my starter in the fridge. Rest at warm room temperature over night (23-25 degree celsius).
Day 2
11:00am - create levain using 1/3 of the total flour content, 1/3 of the total water and all the expanded/ripe starter (see above). Bread flour (266g), rye flour (143g), water (306g), expanded/ripe starter (184g). Rest the levain at warm room temperature (see above).
7:00pm - add the rest of the ingredients to the levain (see above) to make the final dough (excluding salt). Bread flour (530g), rye flour (286g), water (612g), malt (37g). Incorporate and let rest for 30min (autolyse).
7:30pm - add salt, and knead for 5min.
8:05pm - stretch & fold 1
8:30pm - stretch & fold 2
9:00pm - minor stretch & fold 3, shape and put in brotform (I use a mixed the bread flour and brown rice flour on my brotform), cover in a plastic bag and place in fridge.
Day 3:
11:30am - remove from fridge. Do not remove from plastic and let rest at warm room temperature (see above).
12:45am - Remove from brotform, score and bake in pre-heat 500 oven on a baking stone for 45min (i made sure the stone itself was at 500 not just the oven. I have a pan below the backing stone, prior to putting the loaf in the oven a pour boiling or steaming water onto the pan. I steamed the loaf for the first 15min, baked for another 10min at 500, then reduced heat to 450 and for the last five minutes reduced heat to 425.
comments/questions/hints/advice would be great!
Thanks
MJ Sourdough