May 18, 2022 - 7:38am
Rye in a day
No time for experimenting and recipe writing. No time for weighing the ingredients and keeping track of time! This is purely grandma style rye made in one day
Morning
2 cups rye flour, 1 cup warm water, 4 tablespoons rye starter, mix into a paste, let ferment in a lukewarm spot
Late afternoon
All preferment (should be expanded and partially collapsed, acidic in smell and taste) 4 cups rye flour, 2 cups warm water, 2½ teaspoon salt, ½ cup flax seeds, mix into a sticky dough, work with wet hands until the dough feels cohesive, slippery and somewhat slimy on the surface
Bulk ferment 1½ hour, final proof in pan 45-60 min
Glaze and dock, bake 15 min at 475°F, then 45 min at 390°F
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Comments
Martadella, this makes my heart smile. Absolutely beautiful. I haven't tried the grandma style method yet, but I would like to. I wondered to myself the other day if I could do this without a scale - discarding/feeding the starter properly and baking a successful loaf. I will try it soon. I'm handmilling rye as we speak!
Cheers!
I never discard starter and I hardly ever feed it, just recreate it from the scraps in the jar when I have used it all 🙂
Awesome. That is a great no muss no fuss method. We all maintain our starters differently based on our circumstances and needs. Currently I'm keeping mine out and feeding twice a day, baking daily. I don't actually discard the discard. Indeed, the thought of such waste is painful to me. But I may be extreme - I save all my breadcrumbs.
Breadcrumbs and oats that fell off the loaf, and scraps from the work bench, too 🙂
Really! I'm the only one I know who does this...until now.
I love the relaxed method/formula you used here...looks like you got great results too.
Thank you. Bread is such a simple thing, really 🙂
Another beautiful rye loaf Marta, well done as usual.
Benny
Thank you, Benny. This bread is also very flavorful, which is weird, because the ingredients are extremely simple. Sometimes it happens on it's own 🙂