This month a recipe from our Bread Baking Babe extraordinair Cathy ("Bread Experience") chose a rye bread for us to bake, with two starters. Fortunately I still have a wheat starter on stand by, so I used that and fed it with rye flour. The other starts is a poolish, so that's even easier. O yes rye flour... I must say I hardly ever use it anymore, because I'm just not a fan of it, but most of all, because I think it might cause me some allergic reaction. So I forgot to take a precausionary measurement, to put on my mouthmask. It came to me when I was making the starter... ah well, so I thought, it's just a little bit I need, it'll be OK.
Did I mention I am
probably allergic to ryeflour? As I made the prepararions before I went to bed, It took me several hours to get back to normal. Sinuses blokked, eyes red, itchy and watering.. well I think I can safely say: rye flour in the air give me an allergic reaction. I not only will need my mouthmask, but some goggles too next time. Which means I can't ever visit a bakery (not the shop, but where they bake) or attend a workshop, without looking like a surgeon on her way to the swiming pool. Bummer!
But back to the bread, it was quite a dense crumb, but I totally expect that when using a lot of rye flour in bread, so that's either to like or not. I don't, husband does. It didn't rise very much, which is also to be expected with less gluten in the bread. The original recept calls for light rye flour, I used half white and half whole rye flour. I adapted that in the recipe below. This is a ring shaped loaf, I like to bake recipes in their traditional form, but it's a bit awkward to get slices from the ring loaf and fit them in a lunchbox. Thanks Cathy for this recipe, I always like baking these bread that are traditional for a country or region. Next time I just should take precautions! Wanna bake along? Become our Bread Baking Buddy and earn a nice BBBuddy Badge to add to your post if wanted. Bake, tell us about it and send it to Cathy. She'll put the entries together in a post the first week of October. Latest entry date is the 29th of September. Get your goggles out (if needed) and bake some rye with us. Happy baking!
Rye %: 69%
Stages: rye sponge, wheat poolish, final dough
Leaven: rye sour culture, instant yeast
Time: 13-15 hrs
Hands-in time: 30-35 min.
150 g whole rye flour
150 g white rye flour
200 g luke warm water
20 g (rye) sour culture
-Combine the ingredients by hand into a stiff dough, cover and ferment at 21°C until doubled in volume 10-12 hours or overnight.
200 g bread flour
200 g cold water
8 g instant yeast
-Mix the poolish ingredients by hand, cover and refrigerate 10-12 hours or overnight.
520 g rye sponge
408 g wheat poolish
60 g whole rye flour
260 g white rye flour
82 g bread flour
170 g warm water (40ºC)
20 g salt
In the mixer, combine the final dough ingredients and use the dough hook at low (KA2) speed to mix into a stiff, slightly sticky dough that leaves the sides of the bowl and gathers around the hook, 6-8 minutes. Cover the dough and bulk ferment at room temperature until doubled in volume, 60-75 minutes.
Turn the dough onto a lightly floured work surface and divide it into two pieces weighing about 750 g each. Form each piece into an oblong about 45 cm long and 5 cm in diameter. Shape each into a ring, wetting the ends to seal, and place on a well-floured peel, if using a baking stone, or parchment-lined sheet pan.
Cover and proof at room temperature until the breads have visibly expanded and surface shows cracks or broken bubbles.
Preheat the oven to 250°C with the baking surface in the middle and a steam pan on a lower shelf. Dock the surface of each loaf thoroughly and evenly to a depth of at least 0.6 cm. with a fork, chopstick or docking wheel.
Bake with steam 15 minutes, then remove the steam pan, reduce the temperature to 210°C and bake until the loaves thump when tapped with a finger and the internal temperature is at least 92°C, about 30 minutes. Transfer to a rack and cool thoroughly before slicing.