Ze 60/40 (Upd. 22 May)
Neither as naughty as you might think nor an algebraic theory of mine, “60/40″ refers to a standby in German bakeries. Probably the most popular bread around here or at least close to the top. 60% rye and 40% and wheat result in bread that is robust enough to be slathered with Wurst, but with jam it is very good too. Many bread books, especially French ones, suggest pairing rye bread with fish. I’ve never gotten far with that combination, maybe it is the flavor of German rye, which can have a bitter note? I love a Pumpernickel with smoked trout or eel though, together with cranberry jam and freshly grated horseradish a triumphatic combination, if I may say so.
In this bread I’ve reduced yeast quantity to less than 0.5 percent and added more water to get a dough of 75% hydration. A very comfortable 75%; the water retention of fine rye flour is high. Half of the rye flour is incorporated into a sourdough. This is the “60/40″ I will keep in memory from now on. Good.
- 270g rye sourdough, hydration: 100%, made from fine dark rye flour, Type 1150
- 135g fine dark rye flour, Type 1150
- 180g strong white flour, Type 550
- 200g warm water, temperature: 52°C minus Your ambient temperature
- 2g fresh yeast
- 9g sea salt
Mix to a smooth dough, let rest 45 minutes, give a turn and let rise for another 45 minutes. Shape oblong or round, proof for about 1 hour, slash and bake at 260°C for 5 minutes with steam, reduce heat to 220°C and bake for a further 45 minutes. Let cool completely.