Latest Post on theryebaker.com: Swiss Rye Ring/Brasciadela
This bread, from the cold, mountainous Swiss Canton of Graubünden, is a smooth, tight crumbed 69% rye ring that offers a pleasing combination of tangy sourdough, spicy rye, and the mellowness of a well-matured wheat poolish. Get the recipe here.
Otherwise, the poolish won't ferment. Ordinarily, breads that preferment at least 30% of total flour don't need additional leavening, but in this case the poolish is a separate preferment.
Out of curiosity, why would you want to eliminate the yeast?
with the inspiration link to Bernd's Bakery. I think you have the wrong one Stan and it should be this one which is very similar except you have a poolish for the YW levain in his blog. Since most folks don't have YW the poolish would be a good substitute. The lionked bread has 2 SD levains and not a ring.
Agreed, the crust might have been darker. I bake to an internal temperature of 195F/92C. Because the bread's cross section is so small, I chose to stop baking when the thermometer told me to rather than go for more browning at the price of a much thicker crust.
Although Bernd does indeed specify yeast water (Hefewasser) in his formula, I don't see any advantage to it. Yeast (Saccharomyces cerevisiae) is yeast no matter its source; it's other microorganisms, i.e., lactobacilli, sugars and enzymes that really influence a bread's flavor. Besides, as you point out, YW isn't common and in my view, not worth the effort to prepare.
Hi, Stan, the link does not work ....
link is fixed. thanks!!
I'm pretty new to baking rye bread (only 2 loaves in) but i think this loaf is definitely on my to do list!
If i left out the instant yeast would that just mean a longer proofing time?
Happy baking :)
Otherwise, the poolish won't ferment. Ordinarily, breads that preferment at least 30% of total flour don't need additional leavening, but in this case the poolish is a separate preferment.
Out of curiosity, why would you want to eliminate the yeast?
would just be a really long autolyse.
No particular reason, I'm just trying to learn as much as I can about SD rye baking. So I ask lots of "what if questions".
And now you've taught me something new, thanks! :)
with the inspiration link to Bernd's Bakery. I think you have the wrong one Stan and it should be this one which is very similar except you have a poolish for the YW levain in his blog. Since most folks don't have YW the poolish would be a good substitute. The lionked bread has 2 SD levains and not a ring.
http://berndsbakery.blogspot.com/2013/07/bio-brasciadela-kantonsbrot-graubunden.html
I think I would like this baked a bit darker though and would prefer it with YW or no YW levain in the mix at all.
Happy baking Stan
I linked to the blog site, not the bread page.
Agreed, the crust might have been darker. I bake to an internal temperature of 195F/92C. Because the bread's cross section is so small, I chose to stop baking when the thermometer told me to rather than go for more browning at the price of a much thicker crust.
Although Bernd does indeed specify yeast water (Hefewasser) in his formula, I don't see any advantage to it. Yeast (Saccharomyces cerevisiae) is yeast no matter its source; it's other microorganisms, i.e., lactobacilli, sugars and enzymes that really influence a bread's flavor. Besides, as you point out, YW isn't common and in my view, not worth the effort to prepare.
As always, thanks for your feedback.