I watched a video about this bread. Seems like its whole grain with minimal gluten development, uses live yeast and prefermented dough/firm starter. Is this most similar to a miche? Can anyone point me to recipes for related breads?
Without doing the math, it appears to be substantially a rye bread, maybe as much as 70% rye. It looks like a rye loaf as well. Rye doesn’t have much (if any) gluten, and it depends on very fragile pentosans for structure, so it isn’t kneaded like a wheat bread. That would explain the minimalist handling of the dough. You may want to look at Stan Ginsberg’s site www.theryebaker.com for inspiration. -Brad
What is your goal? Is it a method, or a flavor, or a loaf shape you are seeking?
Rye dough, which is shown in the video you linked, has low/no gluten as the previous poster mentions.
I use a mostly rye variation on Maggie Glezer's semolina filone recipe (formula). It is posted on this site, and can be found on the internet. I follow all of the steps, except use these flour proportions:
Poolish:
50g white wheat unbleached all purpose flour
50g whole rye flour
50g rye meal
1/4 cup of solution taken from a larger solution of 1c water + 1/4 tsp yeast
Water to make 300g total poolish weight (100% hydration)
Dough:
100g white wheat unbleached all purpose
100g whole rye flour
100g rye meal
235g water
Poolish
The result is a nice rye loaf or Brötchen, similar in texture, aroma and flavor as those found in Germany.
Without doing the math, it appears to be substantially a rye bread, maybe as much as 70% rye. It looks like a rye loaf as well. Rye doesn’t have much (if any) gluten, and it depends on very fragile pentosans for structure, so it isn’t kneaded like a wheat bread. That would explain the minimalist handling of the dough. You may want to look at Stan Ginsberg’s site www.theryebaker.com for inspiration.
-Brad
@tortie-tabby
What is your goal? Is it a method, or a flavor, or a loaf shape you are seeking?
Rye dough, which is shown in the video you linked, has low/no gluten as the previous poster mentions.
I use a mostly rye variation on Maggie Glezer's semolina filone recipe (formula). It is posted on this site, and can be found on the internet. I follow all of the steps, except use these flour proportions:
Poolish:
50g white wheat unbleached all purpose flour
50g whole rye flour
50g rye meal
1/4 cup of solution taken from a larger solution of 1c water + 1/4 tsp yeast
Water to make 300g total poolish weight (100% hydration)
Dough:
100g white wheat unbleached all purpose
100g whole rye flour
100g rye meal
235g water
Poolish
The result is a nice rye loaf or Brötchen, similar in texture, aroma and flavor as those found in Germany.