70 percent rye
I am beginning to think that the role of the final fermentation is not described clearly enough in the books I’ve read so far, or at least I haven’t understood it. In the last couple of breads, most of them using either a high amount of rye or other flours with poor gluten development, I reduced final rest to a minimum, meaning that the dough was put in the oven right after shaping. Results were promising, aeration did not suffer much; yes, the breads’ crumbs were a bit tighter, not in a compromising way though. And final weight of the finished breads seem to be the same (feels like that).
I am susprised about the good flavors of all these loaves and the good oven spring they had. This bread I gave only 5 minutes of a free-standing rest on the baking paper before I put it into the oven. Crust looks good, loaf feels light. I am proposing the following meaning to this babble: I think when speaking of final fermentation of rye breads it should have a stress on relaxation and not so much on the fermentation. And I would suggest that the quality of many rye breads is best with a short final rest. Indeed, the crust splits and has a rustic look. So for loaves with smooth crust, I’d reduce oven temperature.
70 Percent rye bread
- 200g rye sourdough, hydration: 100%
- 215 rye flour
- 135 strong white flour (or spelt or Einkorn)
- 1 tbsp molasses
- 230g water (to make a sticky and loose dough)
- 9g salt
Mix ingredients shortly, then let rest until well-aerated, approximately 2-3 hours (or less in a very warm room). Shape on a bed of rye flour, let sit seam side down on a piece of baking paper for 5-10 minutes and put into a hot oven, 250°C.
Bake for ten minutes, then reduce heat to 210°C and bake for further 40-50 minutes.