50% rye sour dough

Profile picture for user yozzause
yozzause on 7 Jan 2010 at 23:55

 

i recently aquired a couple of kilos of rye meal from the local bakery that belongs to a friend of mine he had been dabbling in making a ryebread he gave me some to play with.

So the other day when i was refreshing my sour dough starter i decided it was time to have my go at this BREAD

I USED 200g  rye flour, 200g white flour, 200g starter, 10g salt, 2 bantams eggs, 1 teaspoon full of black strap molasis,

435g water ( from memory)

i mixed the dough @.6.00 am and took it to work with me. i allowed a straight forward ferementation till 12.00 noon knocked back and following recovery shaped into a boule and placed it back in the bowl lined with a floured teatowel upside down by the time i got home it was pretty well full proofed and as my daughter had just cooked a chicken the oven was hot and ready to go.

The loaf went in at just over 200 degrees for 40 minutes. The result was quite good and i dropped off a sample to the bakery this morning and my colleagues here thought it was super.

i shall make this one again and do the retard for 12 hours for comparison      

 

Profile picture for user Shiao-Ping

Shiao-Ping on 8 Jan 2010 at 12:27

Yozza, I agree with your colleagues - this 50% rye is super!!

p.s.  Was your starter a stiff (50-60%) or liquid one? 

Thanks.

shiao-ping

Well done, Yozza! Great crumb!

One detail though, if your starter is wheat flour and not 50/50 wheat/rye your the percentage rye in the final bread is around 40%. Not intended to be picky but to make sure you associate the right rye percent with the flavor/crumb, etc.

Nice job. I would like a slice of that!

Jay

I definitely want to take a swing at this...

Profile picture for user utahcpalady

utahcpalady on 9 Jan 2010 at 15:21

Just to clarify...you cooked it at 200 degrees F?

Thanks for the comments folks

I have just enjoyed the last of the rye as toast. The starter was in fact just the ordinary flour starter that i have maintained for  9 months or more  and i guess Jay is correct it would be closer to the 40% RYE when allowing for the all wheat starter ingrediants.

Shiao-Ping the starter itself is probably close to 50/50 i am never to worried about weighing the ingediants for the starter as i feed it twice a day at work and do throw away quite a lot (any one in Perth want some starter see me) although i have managed to persuade Patrick our Irish chef to have it as an addition to his dinner rolls in the training restuarant. i mix it by feel, add the water thin it down remove  half then add flour to get back to original consistency.

In the original post i said i wasnt sure if the water amount quoted was correct as i had 2 figures written down so if replicating this dough be mindfull that the water is just over 50% addition to the dry flour ingediants, which should be fine considering the moisture content of the starter!

I am an advocate of note taking as you go,  a clean page is a good idea too.

All in all i am quite happy, i thoght that with the straight method employed albeit a long fermentation period with sour dough starter rather than commercial yeast i would have a reasonable  close crumb . with the fermentation time being an unknown factor i was determined to take the dough at its peak and allow it to have a full proof prior to baking, the reason it came to work with me for observation.