Porridge: – 90g rye flakes – 180g water Combine and let sit a couple hours. Cook in a small pot until the porridge changes texture. It only takes a couple minutes.
Main dough: – 540g bread flour – 60g whole rye flour (20%) – 270g porridge (I do not weigh it after cooking) – 435g water (72.5%) – 120g levain – 13g salt
Method: – Autolyse 2h. (I usually do 4h) – Add starter (was fed 1:1:1, took 6h to double) + 30min rest. – Add salt + all of the porridge and mix. Let rest for 30min. – 2 sets of coil folds, 45min apart. – wait until bulk ferment is over. My indicator is typically 50-60% vol increase. – 20min bench rest – shape – cold proof overnight in the fridge (10h) – Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water. – turn oven back on to 450 and continue baking for 30min.
Yang_yu
Look amazing!
RemoteEasy4688
Gorgeous!
jaznam112
So pretty :O
IceDragonPlay
Stunning!
Worth-Researcher-776
It’s, well, pretty perfect. Beautiful job.
clearmycache
Beautiful. It looks like it has a spongy texture. If so, is that the benefit of using a porridge instead of just using fine ground rye?
tingalism
Looks beautiful! Do you let the porridge rest overnight or used it when it reached room temp?
Electronic_Grade508
Inspiring! Here I was just scrolling mindlessly….. next minute I’m in the kitchen because of your post. Thank you, you are an amazing baker!
9 Comments
Porridge:
– 90g rye flakes
– 180g water
Combine and let sit a couple hours.
Cook in a small pot until the porridge changes texture. It only takes a couple minutes.
Main dough:
– 540g bread flour
– 60g whole rye flour (20%)
– 270g porridge (I do not weigh it after cooking)
– 435g water (72.5%)
– 120g levain
– 13g salt
Method:
– Autolyse 2h. (I usually do 4h)
– Add starter (was fed 1:1:1, took 6h to double) + 30min rest.
– Add salt + all of the porridge and mix. Let rest for 30min.
– 2 sets of coil folds, 45min apart.
– wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
– 20min bench rest
– shape
– cold proof overnight in the fridge (10h)
– Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water.
– turn oven back on to 450 and continue baking for 30min.
Look amazing!
Gorgeous!
So pretty :O
Stunning!
It’s, well, pretty perfect. Beautiful job.
Beautiful. It looks like it has a spongy texture. If so, is that the benefit of using a porridge instead of just using fine ground rye?
Looks beautiful! Do you let the porridge rest overnight or used it when it reached room temp?
Inspiring! Here I was just scrolling mindlessly….. next minute I’m in the kitchen because of your post. Thank you, you are an amazing baker!