Roggenvollkorn ohne Hefe
Bäcker Süpke, in his blog, reported about whole-grain breads as interpreted by Baking academy in Weinheim. As he mentioned that this loaf was made without commercial yeast and had a singularly dense crumb, I quickly went through the cupboard to see if I had the ingredients, which are rye meal, rye meal and rye meal. My supply of rye grains was good for 1,5kg of rye bread.
The result is a moist loaf that is sliced thin to release its strong flavor and aroma. Very good. Will post translated recipe ASAP.
recipe can’t be right! 1800 grams of sourdough???? That is a whole lot of sourdough.
dick
21 May 2010 at 21:37
No, the recipe is for a total of 1800g of dough.
Barm
21 May 2010 at 21:52
Yes. Thanks.
I sclaed the recipe by multiplying everything by 0.8, yielding approximately 1500g of dough.
theinversecook
21 May 2010 at 22:20
Nice. Just what I was looking for. By the way “il piccoletto da Oldenburg” went out very fine. It’s really surprising that a greater amount of rye meal doesn’t mean a more dense crumb, on the contrary!
massimo
23 May 2010 at 18:42
I’m on it…translating the recipe, that is.
I noticed that too. It seems to me that soaked rye meal can be quite ‘light’ in texture without losing texture and bite.
theinversecook
24 May 2010 at 18:40