ye olde bread blogge

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66 percent rye

with 6 comments

This is another close-textured, but not dense, loaf made with a good quantity of rye. The lower profile is typical of breads made with 60% or more rye flour, as rye flour weakens the dough considerably. The crust tastes sharply caramalized and the crumb, if you were to cut into it, a little flat directly after the bread has come out of the oven, but it will be a mildly flavored and delicious loaf after a 12-hour-rest in a cool place.

Also, it seems that my new sourdough starter is gaining momentum.

66percentrye_small

66 percent rye

Sourdough build

  • 175g whole-rye flour
  • 140g water
  • 10g mature rye sourdough culture, hydration: 100%

Mix and let stand covered for 18-24 hours at room temperature.

Dough

  • 120g rye flour
  • 150g strong white flour
  • 200g water
  • 9g salt
  • 4.5g fresh yeast
  • Sourdough build

Bulk fermentation: 30 minutes
Final fermentation: 1 hour
Bake at 230°C for 15 minutes, with steam, then reduce heat to 200°C and bake for further 40 minutes.

66percentrye_slice

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Written by theinversecook

25 September 2009 at 13:06

Posted in Bao, Bread, Brot, food, pain, pane, Recipe

6 Responses

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  1. Looks good Nils, what are you going to put on it?

    Do you think this is the season for making new starters? Autumn, more fungi spores in the air?? Mine grew some nasty looking things on the top and I decided to start again last week. The new one is very vigourous already, but the flavour isn’t quite there yet. It’s probably mostly lactic bacteria from the yoghurt that goes in the first mix of the way I follow from the HandMade Loaf, but it got going within about six days..

    Zeb

    26 September 2009 at 16:14

    • Not sure about seasonal changes, but a healthy dose of freshly ground rye meal seemed to have done the trick for me as the mixture doubled within 48 hours. Yoghurt, raisins, grapes etc. are all tried and tested ways to get things going, the yoghurt perhaps giving extra acidity? I haven’t started a new white leaven yet; I might use the new rye sourdough to start a new one. Autumn and winter are good seasons for baking bread. I’m thinking of fruit breads, Stollen and dark rye breads that are a meal in themselves.

      theinversecook

      26 September 2009 at 17:47

  2. I’m so jealous of your bread skills. I adore this kind of dense and chewy rye bread. I want some! I really am going to make my own starter soon to try some of these out.

    Katie

    26 September 2009 at 19:33

    • Do. To make a starter is quite simple and a bread made with rye starter has that homely down-to-earth flavor. Perhaps not ideal company to a plate of Italian antipasti, but with harty cheeses and such…really good.

      theinversecook

      27 September 2009 at 01:44

  3. [...] y sabor. Si os gusta el centeno, no dejéis de probarlo. Esta receta está basada en el pan de 66 percent rye del fabuloso blog de Nils que os recomiendo [...]

  4. [...] formula for this Long Rye Loaf I owe to Nils,  and one can find the original together with many fantastic recipes and bread posts on his blog Ye Olde Breade Blogge and in his [...]


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