This is my first atempt to bake a 66% rye bread. I don't know if it looks as it should, but it was incredible good! Sweet, not too sour, nice crumb texture, I enjoyed eating this bread, plain, or toast, with goat cheese or salmon.
I begin with hamelman's recipe for 66 percent sourdough rye, but it helped me a lot reading other's TFL members posts about 66-70% rye breads, and I decide to eliminate the comercial yeast from the recipe, I increased the first bulk fermentation to 1 hour, and the second fermentation to 1h:45min. I'm not pleased with the shape, it is more oblong than I wanted to be, but the taste compensates.
I made the rye sourdough in two builds (5g mature active sourdough + 40g water +40g rye flour... wait 5 hours, and then I added 114g rye flour and 83g water, and wait again 8 hours)
The recipe was:
-283g rye sourdough 80% hydration, made as described before
-soaker: 10g caraway seeds and 70g water (made 12 hours before)
-133AP flour + 3g gluten
-103g rye flour
-100g water
-8g salt.
dough hydration: 75%
I baked it with steam for 15 minute, and then without steam 30 minutes.
I only cut it after 20 hours (that was a hard wait...)
Complete recipe and more pictures can be found here, at my romanian blog Apa.Faina.Sare.
codruta
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Great Looking Rye, Corduta!! One thing, though, what grade of rye did you use? medium/whole/or Light? Yours looks great, especially with the docking... it really did help with the oven spring.!
Khalid, In Romania rye flours aren't classified as in USA. It's whole rye, organic, bio, but the ash content is not specified. It is stone-ground.
If it helps, this is how it looks like:
Great bread, codruta.
The crumb looks amazing.
And as for the shape - I like it. Beautiful cross section. In Germany they used to sell bread like this by weight - the loaves were very long, maybe 1.5 metres...
When I was little the shop next door used to sell bread looking just like yours, and one would buy half a loaf or the whole one, depending on the needs.
Juergen
wow! huge ovens to fit 1,5 meters! thank you, I thought this shape is ugly, but I have to reconsider that! :)
codruta
then you will not be able to bake another one that will look better. This is just beautiful.
Perfect !!
anna
Anna, this was my first atempt with 66% rye. Till now, I only dared to try 40%, or less.
Thank you!
Lovely bake, Codruta. :)
Best,
Syd
Thank you, Syd!
A very nice bread and good pictures. That knife you have there looks very interesting. What is the other edge used for?
Anjali
Anjali, thank you!.
About the knive... I never used the other edge, because I can't figure out its purpose. it's written "slicer" on it. I only manage to cut myself on the other edge. :)
codruta
in the middle ages for amputations. Wow, looks super sharp.
Very nice, Codruta. The crumbs looked so well-developed and full of flavours. I love caraway with rye.
Sue
http://youcandoitathome.blogspot.com
thank you, Sue! I'm glad to meet a person who also love caraway with rye.
If that's what your first one looks like, I can't even imagine what your tenth will be. You make baking look easy. -Varda
varda, I only hope this was not just a beginner's luck :) Time will tell!. Anyway, this was an important step for me, cause I've always been afraid of rye flour, so I consider this loaf a succes.
codruta
Great looking loaf. Well done.
louie, Thank you! Everybody seems to like the shape, but me... I thought it's too long and boring. :)
codruta
It looks great. I think the shape is the classic one for this type of rye, but you can also shape it as a boule, if you prefer.
David
David, thanks a lot. Actualy your bread "Hansjoakim's Favorite 70% Sourdough Rye" was an important source of inspiration. If I woudln't read it, I propably wouldn't knew how to adapt the fermentation time, after I decided to eliminate the yeast. I'm curious how much the percent of rye can be increased until you need a pan. Can 90 percent be done without a pan? Can 90 percent be done without comercial yeast? maybe I should ask this questions on forum.
Hi codruta,
In my blog I did a little investigation about yeast in mixed rye / wheat breads, and it appears that yeast is a great tool for adjusting fermentation schedules and make them more predictable.
And freestanding rye loaves are quite common in Germany as well, up to 100%, see
Brot: Deutschlands Beste Baecker on Amazon, the only recipe they let you see in the book is for a 100% rye baked as a boule.
I look forward to see more pictures of your breads,
Juergen
Hi codruta,
Firstly, what beautiful rye bread. Clearly you have chanced upon excellent quality organic whole rye flour to be able to produce the dough quality in the photos. Top class.
There is a photo in Mr. Hamelman's book of a 90% rye bread, clearly made in a banneton. This is one of the loaves he makes with the 3 stage Detmolder.
Best wishes
Andy
Codruta,
Your bread is just beautiful, and the flour you have looks like it's really good to work with!
Thanks so much for documenting your pictures and process - so nice to see your wonderful results.
:^) from breadsong
... but it was incredible good!"
It looks great!