ye olde bread blogge

bread, coffee and tidbits

…and a loaf from the new starter

with 4 comments

After one more refreshment of my new rye sourdough, I made an overnight sourdough build. It seemed very active and smelled pleasantly sour. I used it to bake a 70% rye loaf, half of the rye flour was whole-rye. Added an old-bread soaker to the dough as well. Good bread.

I can’t detect any difference to the breads from my old starter. Perhaps time will tell.


Written by theinversecook

12 September 2009 at 17:21

Posted in Bao, Bread, Brot, food, pane

4 Responses

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  1. Interesting. Can you share the recipe? I would be interested in trying this bread out.


    12 September 2009 at 21:48

    • This is what I’ve used. Because of the lack of seeds, coarse meal or cooked grains it has a rather uniform texture. You can increase the hydration up to 80% and at the same time decrease final rise to get a denser and even moister bread.

      70% rye loaf

      120g strong white flour
      140g medium rye-flour
      280g rye sourdough (135g whole-rye flour, 135g water, 10 mature rye sourdough)
      160g water
      8g sea salt
      6g fresh yeast

      1st rise: 45 minutes
      2nd rise: 45-60 minutes
      Bake at 240°C for 20 minutes, then reduce heat to 210°C and bake for further 40 minutes.


      13 September 2009 at 17:46

  2. Hi Nils,

    Thanks for the recipe. I hope to try the recipe soon with my new rye starter.


    15 September 2009 at 09:26

    • Good luck. Will bake with mine on Fri/Sat. Probably going for a sourdough from a book. Mh, perhaps 5-Grain with rye sourdough by J. Hamelman


      17 September 2009 at 00:46

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