75% rye bread with linseeds
Better sneak in one of my own recipes for a change. When baking with a high percentage of rye, there are basically two options. Either bake it has a rather huge free-standing loaf with a low profile to have a big crust/crumb ratio and a stronger flavor, or use an even higher hydration and bake in a tin to get a more tame crust and an altogether milder flavor. The latter obviously being the more convenient way to master the sticky rye dough. I have only seen and tasted delicious free-standing rounds of rye breads with 70% or more rye flour in them from the best bakeries. I am guessing there is a certain technique employed after shaping. It may be a very wet dough and an extremely short final fermentation or a beast of an oven hovering above 280°C to prevent the dough from spreading too much. The same dough, after it has completed its fermentation, can still go through substantial transformations so it may yield entirely different results.
As usual with rye doughs, I was timid, nervous and shaky, so I used the tin. The bread turned out mildly sour and it has an elastic crumb. Good for lunch sandwiches with salami, cheese or with home-made jam.
- 230g dark rye flour, Type 1150
- 230g water
- 40g mature rye sourdough, hydration: 100%
Let stand at room temperature for 18-24 hours, 21°C.
- 50g linseeds (flax seeds)
- 50g coarse rye meal or chopped rye
- 150g water
Let stand for at least 5 hours at room temperature.
- 150g rye flour, Type 1150
- 100g strong white flour (here: Type 550)
- 5g fresh yeast (optional)
- 50-100g warm water, to get a loose dough
- 11g sea salt
- Rye sourdough
Bulk fermentation: 45 minutes with yeast, around 2 hours without yeast.
Final fermentation: 1 hour with yeast, around 2-3 hours without.
Bake: At 250°C for 10 minutes, another 60-70 minutest at 200°C
Let cool, then rest for at least 24 hours to stabilize the crumb and let the bread develop its signature flavor. The warm crumb of an 80-Percent rye bread does not taste like much.