Mostly rye, with stiff starter and altus

April 26, 2022 - 10:36am

Martadella

Mostly rye, with stiff starter and altus

This went well. Taste is as I remember from Poland

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suminandi

April 26, 2022 - 1:20pm

That looks excellent and I

That looks excellent and I love the crocheted doily in the basket too :-) How much altus (as a percent of flour)? I ask because I have some WW bread sitting around getting stale and I'm due to make a rye bread.

Martadella

April 26, 2022 - 6:20pm

Thank you! Hard to say, it

Thank you! Hard to say, it was a thick slice, but average sized, I would say. I didn't weigh it. Altus really improves taste, texture and moisture of bread. And is faster and easier then scald. Sometimes I add a pinch of starter to the soaking altus. Activates really nice and quick, as yeasts love to feed on bready, starchy water 🙂

suminandi

April 26, 2022 - 10:18pm

That’s descriptive enough

A thick piece is got to be about 60 to 100 grams. The loaf seems “average sized”, so about 500 gr of flour. Approx 10-20% before soaking. I’ll give 15% a try

Martadella

April 27, 2022 - 7:49am

I checked the weight of

I checked the weight of another slice, it was 80g, so your guess was perfect. The loaf is rather large, though. The pan is aluminum loaf pan from IKEA, has a volume of almost 2 liters. Amount of flour was around 760g (I'm actually making it at this very moment and writing everything down)

suminandi

April 29, 2022 - 2:26pm

thanks for doing that

I will file away your formula, if you publish it :-). I made a rye pan loaf with altus this week (inspired by your bake). It reminded me how delicious long fermented whole grain rye bread is.

Martadella

April 29, 2022 - 6:27pm

I baked it again, as I

I baked it again, as I planned. Wrote everything down as best as I could and posted in my next blog entry :)