Sending this to Yeastspotting.
First saw this formula from Shiao-Ping's blog post, which is adapted from Mariana-aga's blog post here. I stuck to the original version pretty closely but added 20% of toasted sunflower seeds for extra flavor. I was a little wary of baking an 100% rye in free form, but as long as fermentation is managed well, I can still get decent height and volume.
Noticably sour with strong rye flavor, this is a complex and delicious loaf. Very easy to make too.
I followed the original method of bulk fermenation for 2 hours, then shape and proof for 35-50min (40 for me). While some say bulk fermentation is not necessary for rye breads, I find bulk rise +shape +proof helps to redistribute the air bubbles, leading to a more even crumb.
- txfarmer's Blog
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the crumb is open like few other ryes I've seen so far. Great as usual, txfarmer! Did you build the sour in multiple steps?
No, I just used my normal rye starter, refreshed twice before using. However, my rye starter has been getting a weekly workout for the past year, so it's really stable and reliable.
Thanks Andy!
I like the seed addition txfarmer. I made this bread a few times from Mariana's blog years ago. I tried adding soaked rye berries and chops which also helped the flavor. Never thought about sunflower. I'll bet that's good.
Eric
The seeds do add a lot of fragrance and flavor. I follow some German bakers' blogs, they often add flaxseeds, sunflower seeds, or pumpkin seeds to their rye - a very good idea indeed.
Wow! you and Shaio Ping are talent- twins! Such a nice 100% Rye, Txfamer, very very well done.
Thanks Mebake!