Recipe is: 100g starter, 75g rye flour, 425g bread flour, 800g warm water, 12 g salt
Mix starter, flour and water and let fermentolyse for 30 minutes. After 30 min add salt. Stretch and fold after 30 minutes and 60 minutes. Use a thermometer to gauge the temp of the dough. Onto bulk fermenting – I’m in Canada right now and the weather makes my dough get to 70F at ambient which makes for a really slow rise. I use my oven with the light on and it keeps at about 74-76F. I sometimes periodically turn it on for 2 mins just to hotbox it a bit. Either way, use your eyes more than the clock. This took 6 hours of bulk (even then I think 6 hours was a bit young), bench rested for 1 hour – I highly highly recommend a long bench rest for people struggling to shape.
This then rested at ambient temp in my banneton for about 3 hours. It doesn’t ferment as fast anymore since touching the bench… its cooler at about 70f. I get really great results when I let the dough get airy and plump (almost filling up the banneton) – https://www.instagram.com/reel/DE3i0OBJkL8/?igsh=dThvMXlmcHU5eDhm
The dough also basically stalls in most home fridges and doesn’t move or ferment at all. So pushing the fermentation in the banneton really doesn’t hurt it too much in my experience.
The next day I scored it, loaded it onto my pizza steel preheated at 500f. Covered with a large lid for 20 minutes then removed for another 20. I love helping others out and talking about bread technique, if you have questions lmk!
by narak0627
19 Comments
Great looking loaf! Do you think the rye has anything to do with the open crumb? I do 100% white baker’s flour at 80%, tried bulk fermenting and proofing longer, it comes out very decent but I never manage to get as open a crumb as I’d like. Any tips, maybe the shaping method?
How did you score this?
I dunno, flour/water ratio seems a bit off, typo I guess
Nice crumb!
Little error in my recipe, I accidentally doubled the water amount. I used 400g water NOT 800g.
🥹
If I could get this exact crumb I would be very happy. Would you say that is due to the higher hydration?
Hot damn! This crumb is exactly what I’ve been trying to achieve. I am going to try these proportions (I did 320g bread flour + 40g whole wheat + 40g rye with the same hydration in my last bake but it ended up somehow looking and feeling just a little off)
Well done on a picture-perfect loaf.
This is so beautiful, it’s a borderline croissant.
Amazing result! I’m in Ireland and our room temp is about 11c/54F and everything is stainless steel 😭 so I can understand how much of a challenge it is working around the colder temperatures, great work. Almost looks like a honeycomb croissant crumb!
Amazing result! I’m in Ireland and our room temp is about 11c/54F and everything is stainless steel 😭 so I can understand how much of a challenge it is working around the colder temperatures, great work. Almost looks like a honeycomb croissant crumb!
I like it. Might give that recipe a shot!
Thanks for the recipe/technique. I’ve been struggling with 20% rye and about 75% hydration. Next time I’ll back off to 15% and try the longer bench rest and second proof in the banneton.
How do you get the holes to be so uniform and not over done. Sometimes I get holes in cold fit an egg into
800g water – sounds like flour had a nice swim hahaha absolutely love that lace crumb! Well done.
Will attempt rye on my next loaf!
Beautiful work
This looks amazing!
You mention taking the temp of the dough after the mix. Are you shooting for a specific initial dough temperature or are you using this information to gauge timing? You also mention judging the bulk by eye not time, what specifically are you looking for? I have been under proofing lately so I’m just trying understand better.
Of course, Canada. That Manitoba flour can give you unreal results.
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