If that ain’t it I quit
This is another hearty rye based bread with imposed dough temperature. A comfortable dose of 70% rye gives a pronounced rye flavor, half of which is very coarse meal, the other half being fine flour. The rest of the flour is whole-wheat. A linseed and pumpkin seed soaker was used and no commercial yeast. And I also made dough quite firm because I wanted to test the effect of the temperature, in this case 29°C. Should have made quite a dense bread but it wasn’t the expected brick at all. Crumb of the loaf is moist and hearty yet it is not brick like, but uniformly soft and satisfying. Due to the high water retention of the ingredients, namely the meal and the seeds, this bread’s hydration is around 100%. Better leave it for 24 hours before slicing. Next time I make ths bread I will bake a huge one in a tin and really go to town.
70 Percent rye with a rye meal sourdough soaker
- 140g coarse rye meal
- 300g boiling water
- 1 tsp rye sourdough, hydration: 100%
Pour the boiling water over the rye meal, mix and let stand until warm, then fold in the rye sourdough. Let stand covered at a warm spot for 18-24 hours.
- 30g linseeds
- 20g pumpkin seeds
- 100g water
Mix and let stand covered for at least 4 hours.
- 140g rye flour
- 120g whole-wheat flour
- Enough water (100g or less) at 37°C if ambient temperature is around 21°C, dough should be moderately firm if bread is baked as free standing loaf
- 9g salt
- Meal sourdough
- Seed soaker
Bulk fermentation: 1 hour. Desired dough temperature: 29°C
Final fermentation: Roll in Einkorn meal and proof in a banneton or Brotform for about 1 hour.
Bake-off: Bake for 10 minutes at 250°C, then reduce temperature to 200°C and bake for a further hour. Brush with starch wash if desired. Let cool and rest for 24 hours before slicing.