A compact rye loaf reminiscent of old German baking techniques with 70% percent rye flour and an additional 5% of rye meal in the crust. How? An idea I borrowed from the technique of applying a “Dutch Crunch” to a soft sandwich bread. The crust is made as a separate dough and then spread on the surface of the bread before or halfway into the final rest. It’s proved in a dry and warm room, uncovered. Erratic tearing of the crust could have been more pronounced, perhaps, which can be achieved with a shorter final rest, I think. But the flavor is very big and finally, the crust definitely closer to what I’d like to have – firm without being too thick or tough. Very happy with this
- 25g medium rye meal
- 50g warm water
- small pinch of salt
- 1/3 tsp of mature rye sourdough, hydration: 100%
Mix ingredients together and let stand covered for 12-18 hours at room temperature. The mixture will look inflated.
- 50g flour, Type 1050, or strong white
- 50g water
- 0.1g fresh yeast
Mix and let stand for 12-16 hours at room temperature. The mixture will look inflated and full of bubbles.
- 360g rye sourdough, hydration 100%
- 135g dark rye flour, Type 1150
- 85g flour, Type 1050 or strong white
- 110g water
- 9g sea salt
- 2g fresh yeast
Mix slowly to a smooth dough. Desired dough temperature: 28°C. There will be no visible gluten development. Let rest for 1 hour in a warm place.
Shape oblong and put seam side down into a Brotform (banneton, proving basket, …). With a brush apply the batter for the crust and prove for 45-60 minutes uncovered. Tilt the banneton and with a swift motion of your hands towards yourself let the dough fall onto a piece of baking paper seam side down.
Bake at 240°C for 10 minutes, without steam. Reduce heat to 210°C and bake for further 40 minutes.