Boyo, rye sure ain’t revealing its nature instantly to the helpless home-baker like me. You have to put the dough into different states to find out about it, like in a scientific experiment. “Light rye breads suck”, I thought, ‘light’ not as in ‘with little rye flour’, but say breads made with more than 60% of rye and then let come to full volume in the final fermentation. These doughs will have a light crumb (and also spread if not baked in a tin, because the dough gets softer when a lot of gas has developed), but lose a quality, German bakers refer to as “Schnittfestigkeit” – resistance of the crumb against the force of a serrated knife. So with steadfast resolve I went ahead and underproved this one.
Pulled a light rye bread out of the oven. Nature is absurd, everyone knows she is… Apparently I had done the calculation without taking into account the combined leavening power of a yeasted poolish, rye sourdough and a very wet dough. I will never be a theoretical baker but that’s okay.
Crusty Rye Loaf
- 65g strong white flour
- 65g water
- 0.1g fresh yeast
Mix and let stand covered at room temperature for 14-16 hours.
- 135g whole-rye flour
- 100g water
- 1/2 tsp mature rye sourdough, hydration: 100%
Mix and let stand covered in a warm place for 14-20 hours.
- 250g strong white flour
- 45g rye flour
- 150g water
- 9g salt
- 1 tbsp sugar beet syrup
- 1/2 tsp ground caraway/coriander mix
- Rye sourdough
Bulk fermentation: 20-30 minutes
Final fermenation: 30 minutes
Bake at 220°C for 30 minutes, for 190°C for additional 20 minutes.