ye olde bread blogge

bread, coffee and tidbits

Loaf for tonight

with 3 comments

Idea: Bake a light rye without sourdough but with big flavor and good shelf-life.

Light Rye

Rye Poolish

  • 80g rye flour
  • 120g warm water
  • 8g honey
  • 6g fresh yeast or 1/2 tsp dried yeast

Let ferment for one hour


  • 25g stale rye bread, chopped
  • 120g hot water

Mix and let sit for about an hour.

For the final dough:

  • Stale-Bread-Soaker
  • Rye poolish
  • 320g strong white flour (here: Type 550)
  • 40-100g warm water to make a soft dough
  • 10g salt

Bulk Fermentation: 1 hour, fold once after 30 minutes.
Final Fermentation: 45-70g minutes.

Bake at at 250°C for 5 minutes, then reduce heat to 220°C and bake for further 45-50 minutes. Optional: Sprinkle with coarsely ground barley malt before putting it into the oven.

I’m happy with the results. The new oven’s heat seems a little kinder and less aggressive than the old one, but is doing a good job of trapping the heat and moisture inside.

The finished loaf:


Written by theinversecook

11 September 2010 at 16:10

Posted in Bread

3 Responses

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  1. […] loaf tonight starting here (or scroll down below […]

  2. What a tall and handsome loaf! Is that the first out of the new oven? It augurs well indeed :)

    Joanna @ Zeb Bakes

    15 September 2010 at 01:27

    • Yes, the first real loaf. Have tried out the baking stone before, making a couple of flatbreads, which was not too successful because I did not let it heat up long enough. 30 minutes in total is minimum.


      15 September 2010 at 16:28

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