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<p>Built with <ahref="https://github.com/matcornic/hugo-theme-learn"><iclass="fa fa-heart"></i></a> from <ahref="http://getgrav.org">Grav</a> and <ahref="http://gohugo.io/">Hugo</a></p>
<p>My 70% wholerye attempt did not turn out to be very disappointing for the first try – read more about it <ahref="http://www.redzuurdesem.be/70-rye-with-soaker/"title="70% wholerye bread with soaker">here</a>. Mr. Hamelman provides a second healthy and earthy rye recipe in his book, but this time with 20% high gluten flour and a soaker of boiling rye flour instead of chopped rye flakes. The previous loaf had to be baked in a tin, this one could be (barely) shaped into a loose <em>boule</em>.</p>
<h1id="what-you-should-look-for">What you should look for</h1>
<p>Since this is a rye bread, kneading, shaping and baking will be quite different from “traditional” wheat based breads. Well everything will be quite different in fact. I still need to learn how to control final proofing or fermentation time for rye bread myself, but there are a few tips I can think of – and posting these here might even help me in the future:</p>
<ul>
<li><p>Rye sour ideally ferments best at 28-30°C. That’s higher than I’m used to for wheat based breads. I usually ferment at “room temperature” (between 20 and 23°C). I preheated my microwave for a few seconds and put the container with the dough into the microwave. You’ll lose heat but it’s better than nothing.</p>
<p>I <em>think</em>, based on this, that it takes less time to proof loaves with rye.</p></li>
<li><p>Rye absorbs a lot more water than wholewheat flour. That’s why you need more water than usual, otherwise you’ll end up with a brick and start calling the dentist.</p>
<p>If your dough looks like a paste after mixing, that’s normal. It should be sticky (very).</p></li>
<li><p>Kneading times are dramatically reduced because there’s little gluten to be formed for wholerye breads. There are still some gluten present but not much, and even the 20% added high gluten flour would not do much but slightly help the dough lift.</p></li>
<p><ahref="http://lh6.ggpht.com/-GafdiO6VvQI/UAqZMIw7JrI/AAAAAAAAGYQ/7uB0YC8kO8A/s1024/_MG_6514.jpg"title="_MG_6514.jpg"><imgclass=" "title="_MG_6514.jpg"src="http://lh6.ggpht.com/-GafdiO6VvQI/UAqZMIw7JrI/AAAAAAAAGYQ/7uB0YC8kO8A/s200-c/_MG_6514.jpg"alt="_MG_6514.jpg"width="200"height="200"/></a><figcaptionclass="wp-caption-text">Initial mixing</figcaption></figure><figurestyle="width: 200px"class="wp-caption alignleft"><ahref="http://lh5.ggpht.com/-XAsxV2yEFrU/UAqZOqQwC1I/AAAAAAAAGYk/mDg6X66kb1Y/s1024/_MG_6521.jpg"title="_MG_6521.jpg"><imgclass=" "title="_MG_6521.jpg"src="http://lh5.ggpht.com/-XAsxV2yEFrU/UAqZOqQwC1I/AAAAAAAAGYk/mDg6X66kb1Y/s200-c/_MG_6521.jpg"alt="_MG_6521.jpg"width="200"height="200"/></a><figcaptionclass="wp-caption-text">Dough, a thick paste</figcaption></figure><figurestyle="width: 200px"class="wp-caption alignleft"><ahref="http://lh3.ggpht.com/-PsnbGZWldZ0/UAqZNmXWqjI/AAAAAAAAGYc/ANlYEZRWNw0/s1024/_MG_6529.jpg"title="_MG_6529.jpg"><imgclass=" "title="_MG_6529.jpg"src="http://lh3.ggpht.com/-PsnbGZWldZ0/UAqZNmXWqjI/AAAAAAAAGYc/ANlYEZRWNw0/s200-c/_MG_6529.jpg"alt="_MG_6529.jpg"width="200"height="200"/></a><figcaptionclass="wp-caption-text">Proofing as a boule</figcaption></figure></p>
<h1style="clear: both;">
Recipe and time table
</h1>
<p>Making this bread was not really difficult, the only challenging part it judging whether it’s ready to be baked or not. I think I underproofed the loaves quite a bit, @ 1 hour. All fermentation temperatures were +/- 30°C.</p>
<p><strong>the soaker</strong></p>
<ol>
<li>200gr wholerye flour</li>
<li>200gr boiling water</li>
</ol>
<p>Prepare the soaker at the same time you’re making the preferment. Mix and cover as quick as possible to avoid the water from escaping as steam.</p>
<p><strong>the preferment</strong></p>
<p>Use<strong>35%</strong> of your final amount rye in the preferment:</p>
<ol>
<li>350gr wholerye flour</li>
<li>290gr water</li>
<li>20gr mature rye sour (mine was at nearly<strong>100%</strong> hydratation)</li>
</ol>
<p>If you want, you can let the preferment sit there for up to 24 hours. I’ve noticed the rye sour can take a lot more than a wheat based<em>levain</em>. I’ve let mine ferment for about 12 hours at room temperature.</p>
<p><strong>the final dough</strong></p>
<ol>
<li>250gr wholerye flour</li>
<li>200gr high-gluten wheat flour</li>
<li>290gr water</li>
<li>1 tablespoon salt</li>
<li>your soaker & preferment</li>
</ol>
<p>Bulk ferment: 1 hour, final proofing: 2 hours. (Mine was 1 hour short, turned out to be too flat). You will<strong>not</strong> notice a big oven spring. It should rise a bit though!<figurestyle="width: 200px"class="wp-caption alignleft"></p>
<p><ahref="http://lh6.ggpht.com/-kKd_6YbUrJc/UAqi8TSGl6I/AAAAAAAAGZI/QHvT9_2l49E/s1024/_MG_6538.jpg"title="_MG_6538.jpg"><imgclass=" "title="_MG_6538.jpg"src="http://lh6.ggpht.com/-kKd_6YbUrJc/UAqi8TSGl6I/AAAAAAAAGZI/QHvT9_2l49E/s200-c/_MG_6538.jpg"alt="_MG_6538.jpg"width="200"height="200"/></a><figcaptionclass="wp-caption-text">Starting to get hungry now…</figcaption></figure><figurestyle="width: 200px"class="wp-caption alignleft"><imgclass=" "title="_MG_6533.jpg"src="http://lh5.ggpht.com/-Cyep-jKHy98/UAqZMw0HIkI/AAAAAAAAGYU/f5BowUeolrw/s200-c/_MG_6533.jpg"alt="_MG_6533.jpg"width="200"height="200"/><figcaptionclass="wp-caption-text">Finished! looking good!</figcaption></figure><figurestyle="width: 200px"class="wp-caption alignleft"><ahref="http://lh6.ggpht.com/-OmI5cDqT1hg/UAqZRjkBfhI/AAAAAAAAGY8/8C623zLEFUM/s1024/_MG_6542.jpg"title="_MG_6542.jpg"><imgclass="alignleft"title="_MG_6542.jpg"src="http://lh6.ggpht.com/-OmI5cDqT1hg/UAqZRjkBfhI/AAAAAAAAGY8/8C623zLEFUM/s200-c/_MG_6542.jpg"alt="_MG_6542.jpg"width="200"height="200"/></a><figcaptionclass="wp-caption-text">A slice of rye.</figcaption></figure></p>
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