sam's blog
80% rye
Hello,
I have not made very many high-concentration Rye's, but I do like that you can make 'em in a day. But then you have to wait a long time before cutting into them. So I guess it's all the same. In any case, here is the bake for today. It is an 80% rye, 25% of it being what I refer to as my own "chunky rye stuff" -- milling rye berries beyond the Grob level of my Komo miller. It results in a mixture of chunks of berries and meal.
My first einkorn bread
Hello,
After receiving a batch of einkorn grains, here is my first attempt at making a bread with it. It is a 50% einkorn flour, 50% white bread flour, at 73% hydration.
Here was the recipe, and the pictures are below. All weights in grams.
Total Dough Weight: 1000
Total Dough Hydration: 73%
Total Dough Flour Weight: 578
Total Dough Water Weight: 422
Percentages:
Levain Percentage: 20%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%
Today's bread for me
Hello,
This is today's bread. It is a 10% rye, the rest a 50/50 mix of KA bread + AP, at an overall 72% hydration. 2-lbs.
20% was the levain sour (125%) for 18 hrs @ 44F, and then heated up. 60% was the flour soaker at 55F (78%), same 18 hrs,... and then also heated up. :-)