“Oh, but I already added quite a bit of very coarse meal. Still, the texture is too fine.”
“In the book this recipe read like Dick & Jane, but the outcome is sensational.”
“In the book this recipe looked very imposing and elegant, yet it’s a doorstopper.”
“Hm. I stretched and folded twice and used a wet dough. Still, this baguette does not have an open crumb like I had hoped.”
“What the…!! These baguette rolls were made in less than 2 hours and they are exceptional.”
However in this case, I am very happy, not only because this loaf tastes good but because it came out according to plan. “Batzen” is a German word for “big chunk”, pronounced something like “budsen”.
Rye meal sourdough
- 135 medium rye meal
- 135g warm water
- 5g mature rye sourdough, hydration: 100%
Mix and let stand covered for 16-24 hours at room temperature.
- 100g very coarse rye meal or cracked rye
- 50g rolled oats
- 9g sea salt
- 200g hot tap water
Mix and let stand covered for at least 6 hours.
- Rye meal sourdough
- 200g whole-rye flour
- 65g strong white flour
- 75g-125g warm water to make a sticky dough
- 6g sugar beet syrup
- 4g fresh yeast
- soft (porridge) rolled oats for coating the loaf
Mix to a soft and sticky dough at slow speed for 10 minutes. Prove for 45 minutes, then mix again on slow speed for 5 minutes.
Sprinkle the dough with the soft oats, wet your hands and take dough out of the dough and let it drop into the baking frame or bread tin. If you want to make a free-standing loaf, make it a firm dough, otherwise it spreads too much. Sprinkle additional soft oats on top.
Bake at 260°C for 5 minutes, then reduce heat to 200°C and bake for further 65-75 minutes. Let cool completely and give it a rest for about 12 hours before cutting into it.