Hi! Some weeks ago I posted my first loaf with a nice oven spring and some of you gave me the confidence to add some rye to my flour mix and… here are the results!!! The flavor is amazing and I’m happy with how it turned out!
75% bread flour
15% whole wheat
10% rye
78% water
20% stiff levain
2% salt
I use a stiff levain that I prepare the night before baking (10 hours). Then, I mix the flours (500 gr total) with 360 of water and let it autolysis for an hour. After that, mix the levain and knead a little. Add the salt dissolved in the remaining water but not al together (bassinage).
4 coil folds every 30 mins and let bulk 5.5h (counting from when the levain is added). My kitchen is at 21 Celsius.
Preshape, let rest for 20 mins and tight shape. Banetton to the fridge for 12h.
Bake in preheated DO 250 Celsius. Covered for 20 mins. Low temperature to 230 and uncovered for another 20 mins. Then, 5 minutes more with the oven door open.
I think I’ll stick to this one for a long time!
by Yuar
7 Comments
That’s a gorgeous loaf! Magazine ready!
People talk about an ear, but yours also has a nose! 🐇
Great job! Looks terrific.
Oh cool. I’m about to do 100% rye and I was going to say.. you really don’t get ears or the height with whole grain. You definitely don’t get this crumb. This looks good
More proof that you can bake bread with whole grains and get open crumb and oven spring. I think more people would be surprised by the difference in taste compared to all white flour. Great contribution!
Beautiful loaf. I have just started adding 5 – 10% rye and can taste the difference plus the crust seems to have a lovely crisp finish.
Is it only me that can see a dozing wombat in your bread?!
Nicely done!! Do you have a preferred recipe for the stiff levain?