April 23, 2023 - 5:30pm
Today's rye bake
"Best bread ever" said a taster.
600g whole rye
600g unbleached white all purpose
1 package commercial dried yeast
24g salt
65% hydration
German Brotkultur-inspired.
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"Best bread ever" said a taster.
600g whole rye
600g unbleached white all purpose
1 package commercial dried yeast
24g salt
65% hydration
German Brotkultur-inspired.
That is beautifully plump and so much rye. Did it take long?
It's a formula I have used for years, started from what I pieced together on this site. So, no link.
1. Combine dry ingredients, whisk.
2. Add water, knead by hand using 50-75 French folds or stretch-folds.
3. Form into a boule, place in bowl and cover with plastic, place in a warm place (oven on dough proof temp) until it approximately doubles. Roughly 2 hours.
4. Preheat oven to 500deg F. Deflate dough and form into a loaf shape of your choice, place on a silicone mat on a baking sheet and place in proofing box (I use the microwave oven with a cup of hot water) for approx 1 hour.
5. Turn oven to 435deg F. Score loaf and place in oven. Bake for 45-55 minutes until desired color is achieved. Turn oven off, crack door open and let rest for 30 minutes. Remove from oven and let cool completely on cooling rack for minimum 4 hours.
Step 3 can be done overnight in the refrigerator for a cold bulk ferment option.
This formula is robust and flexible.
Looks so tempting, I'm going to give this recipe a try.