February 19, 2022 - 7:25am
Rye Pullman YW levain
I adopted multiple tips from this site in order to try and achieve a successful loaf. Paul said “ one bubble” see pic above top right is THE bubble . Dan said bulk in pan . I can’t remember who said make sure and bake thoroughly… will do tomorrow. I made two levain with YW one white one rye. All flour in the dough is Mock Mill ground to a more coarse setting than I usually do, another tip from someone here on TFL. A Community Bake for sure!
Before bulk in pan :
Share
Comments
Anxiously awaiting your results. What size pan are your using and how much dough did you use?
Why the courser grind? Are you sifting out some of the bran?
I took Danny’s advice from his post and upped to 1900g. As for the grind I don’t remember which thread but it was fairly recent a comment about rye not benefiting from a finer grind … I never sift. I did autolyse overnight. This dough has my “ trinity” in it so should be tender and somewhat cake like. We shall see!!! I’m anxious too 😊
adding: It was 1 hr sitting in a sunny window to get a bubble with a pretty nice smooth rise. Compare the ridges showing in the two pics. I just dared a peak in the fridge and after 3 hrs cold temp it’s almost to the top of the pan so I think it will fill nicely when I bake tomorrow. Stay tuned.
Possibly this CB [post] from a resource @GeorgeQ posted.
I had come across similar hints about the need to mill rye coarsely in previous TFL discussions. This was interesting to me as it came on the tail of a home milled rye failure, where I happened to be milling finer than usual.
I’ve never seen this before. I don’t usually bake 100% ryes so I wouldn’t know one way or the other how true this is. I usually grind rye course and sift and then re-grind on finer setting and either use or sift with a finer grade drum sifter.
Curious to see how this one turns out. Are these single YW builds for the levains?
I haven’t done more than a single build in years. I use 30g of stored starter and add however much flour and YW I need to get my final 100% hydration levain and leave it overnight . Next day it’s always very developed and has sometimes already fallen back but that’s ok I just stir and use . I don’t pay any attention to amounts or timing or what stage of readiness the levain is . If I’m not using YW I follow the same method . 30g stored starter and feed to the amount I need with plain filtered water and whatever flour I want. It’s easy and always works.
Fragrance is everything I could hope for. Slipped out of the pan and perfect rise filled the sharp corners. Wrapped in linen towels and will slice tomorrow.