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10/2015 –
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10/2015 –
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1/2015 –
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1/2015 –
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< li data-nav-id = "/hoe-gebruik-en-lees-ik-een-recept/" title = "Hoe gebruik en lees ik een recept?" class = "dd-item " >
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Hoe gebruik en lees ik een recept?
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1/2015 –
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Hoe onderhoud ik mijn desem
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Soms zit het ook al eens tegen
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< li data-nav-id = "/is-het-ene-brood-wel-gezonder-dan-het-andere/" title = "Is het ene brood wel gezonder dan het andere?" class = "dd-item " >
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Is het ene brood wel gezonder dan het andere?
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< li data-nav-id = "/top-restaurants-op-zoek-naar-smaak-in-brood/" title = "Top restaurants op zoek naar smaak in brood" class = "dd-item " >
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Top restaurants op zoek naar smaak in brood
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< li data-nav-id = "/maak-zelf-een-rijskast-of-incubatie-ruimte/" title = "Maak zelf een rijskast of incubatie ruimte" class = "dd-item " >
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Maak zelf een rijskast of incubatie ruimte
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< li data-nav-id = "/brood-bak-boeken-welk-exemplaar-kopen-1/" title = "Brood bak boeken: welk exemplaar kopen? (1)" class = "dd-item " >
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Brood bak boeken: welk exemplaar kopen? (1)
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< li data-nav-id = "/zuurdesem-en-broodbakmachines-doenbaar/" title = "Zuurdesem en broodbakmachines: doenbaar?" class = "dd-item " >
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Zuurdesem en broodbakmachines: doenbaar?
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< li data-nav-id = "/hoe-gebruik-en-lees-ik-een-recept/" title = "Hoe gebruik en lees ik een recept?" class = "dd-item " >
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Hoe gebruik en lees ik een recept?
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< li data-nav-id = "/een-gedroogde-desem-experiment/" title = "Een gedroogde desem experiment" class = "dd-item " >
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Een gedroogde desem experiment
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< li data-nav-id = "/brood-eten-op-vakantie-in-frankrijk/" title = "Brood eten op vakantie in Frankrijk" class = "dd-item " >
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Brood eten op vakantie in Frankrijk
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< li data-nav-id = "/baking-in-an-open-air-museum/" title = "Bakken in een openluchtmuseum" class = "dd-item " >
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Bakken in een openluchtmuseum
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< li data-nav-id = "/tips-on-baking-with-rye/" title = "Tips bij het bakken met rogge" class = "dd-item " >
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Tips bij het bakken met rogge
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< li data-nav-id = "/pane-di-altamura/" title = "Pane di Altamura" class = "dd-item " >
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Pane di Altamura
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< li data-nav-id = "/easiest-bread-ever-sourdough-pita/" title = "Makkelijkste brood ooit: zuurdesem pita" class = "dd-item " >
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Makkelijkste brood ooit: zuurdesem pita
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< li data-nav-id = "/sourdough-sweets-waffles-and-pancakes/" title = "Zuurdesem zoetigheden: wafels en pannekoeken" class = "dd-item " >
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Zuurdesem zoetigheden: wafels en pannekoeken
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< li data-nav-id = "/country-potato-focaccia/" title = "Aardappel focaccia" class = "dd-item " >
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Aardappel focaccia
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< li data-nav-id = "/making-bread-from-croissant-dough/" title = "Brood maken van croissant deeg" class = "dd-item " >
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Brood maken van croissant deeg
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< li data-nav-id = "/enriched-easter-bread/" title = "Verrijkt paasbrood" class = "dd-item " >
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Verrijkt paasbrood
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< li data-nav-id = "/correctly-scoring-your-loaf/" title = "Je brood juist insnijden" class = "dd-item " >
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Je brood juist insnijden
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< li data-nav-id = "/sunflower-seed-rye-sourdough/" title = "Zonnebloempit rogge desem" class = "dd-item " >
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Zonnebloempit rogge desem
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< li data-nav-id = "/dreikornbrot/" title = "Dreikornbrot" class = "dd-item " >
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Dreikornbrot
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< li data-nav-id = "/sourdough-croissants/" title = "Zuurdesem Croissants" class = "dd-item " >
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Zuurdesem Croissants
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< li data-nav-id = "/horst-bandels-pumpernickel/" title = "Horst Bandel’ class = "dd-item " >
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Horst Bandel’
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< li data-nav-id = "/whole-rye-wheat-combi/" title = "volkoren rogge-tarwe combi" class = "dd-item " >
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volkoren rogge-tarwe combi
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< li data-nav-id = "/reactivating-a-dried-starter/" title = "Gedroogd desem terug activeren" class = "dd-item " >
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Gedroogd desem terug activeren
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< li data-nav-id = "/homebaked/" title = "De Grote Thuisbak" class = "dd-item " >
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De Grote Thuisbak
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< li data-nav-id = "/sweet-tasting-apple-desem/" title = "Zoet appel desem brood" class = "dd-item " >
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Zoet appel desem brood
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< li data-nav-id = "/flax-seed-levain-with-spelt/" title = "Flax seed levain with spelt" class = "dd-item " >
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Flax seed levain with spelt
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< li data-nav-id = "/ciabatta-adventures-2-focaccia/" title = "Ciabatta adventures 2: focaccia" class = "dd-item " >
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Ciabatta adventures 2: focaccia
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< li data-nav-id = "/straight-and-poolish-baguettes/" title = "straight and poolish baguettes" class = "dd-item " >
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straight and poolish baguettes
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< li data-nav-id = "/caraway-rye/" title = "Caraway rye" class = "dd-item " >
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Caraway rye
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< li data-nav-id = "/ciabatta-adventure-1/" title = "Ciabatta adventure 1" class = "dd-item " >
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Ciabatta adventure 1
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< li data-nav-id = "/miche-epeautre/" title = "miche à l’ class = "dd-item " >
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miche à l’
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< li data-nav-id = "/pain-au-levain/" title = "The French classic: pain au levain" class = "dd-item " >
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The French classic: pain au levain
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80% wholerye with soaker
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< li data-nav-id = "/a-quick-primer-on-sourdough-baking/" title = "Bakken met zuurdesem: een samenvatting" class = "dd-item " >
< a href = "/a-quick-primer-on-sourdough-baking/" >
Bakken met zuurdesem: een samenvatting
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< li data-nav-id = "/baking-your-daily-bread/" title = "Baking your daily bread" class = "dd-item " >
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Baking your daily bread
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< li data-nav-id = "/70-rye-with-soaker/" title = "70% wholerye bread with soaker" class = "dd-item " >
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70% wholerye bread with soaker
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< a href = '/' > < / a > > < a href = '/post/' > < / a > > 80% wholerye with soaker
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< h1 > 80% wholerye with soaker< / h1 >
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< figure id = "attachment_310" style = "width: 300px" class = "wp-caption alignright" > [< img class = "size-medium wp-image-310" title = "chew away!" src = "https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6545-300x167.jpg" alt = "" width = "300" height = "167" srcset = "https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6545-300x167.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6545-700x393.jpg 700w, https://redzuurdesem.be/wp-content/uploads/2012/07/MG_6545.jpg 800w" sizes = "(max-width: 300px) 100vw, 300px" / > ][1]< figcaption class = "wp-caption-text" > Chew away!< / figcaption > < / figure >
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< p > My 70% wholerye attempt did not turn out to be very disappointing for the first try – read more about it < a href = "https://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 >
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< h1 id = "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 ’ 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 >
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< p > < a href = "http://lh6.ggpht.com/-GafdiO6VvQI/UAqZMIw7JrI/AAAAAAAAGYQ/7uB0YC8kO8A/s1024/_MG_6514.jpg" title = "_MG_6514.jpg" > < img class = " " 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 > < figcaption class = "wp-caption-text" > Initial mixing< / figcaption > < / figure > < figure style = "width: 200px" class = "wp-caption alignleft" > < a href = "http://lh5.ggpht.com/-XAsxV2yEFrU/UAqZOqQwC1I/AAAAAAAAGYk/mDg6X66kb1Y/s1024/_MG_6521.jpg" title = "_MG_6521.jpg" > < img class = " " 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 > < figcaption class = "wp-caption-text" > Dough, a thick paste< / figcaption > < / figure > < figure style = "width: 200px" class = "wp-caption alignleft" > < a href = "http://lh3.ggpht.com/-PsnbGZWldZ0/UAqZNmXWqjI/AAAAAAAAGYc/ANlYEZRWNw0/s1024/_MG_6529.jpg" title = "_MG_6529.jpg" > < img class = " " 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 > < figcaption class = "wp-caption-text" > Proofing as a boule< / figcaption > < / figure > < / p >
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Recipe and time table
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< 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 >
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< 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!< figure style = "width: 200px" class = "wp-caption alignleft" > < / p >
< p > < a href = "http://lh6.ggpht.com/-kKd_6YbUrJc/UAqi8TSGl6I/AAAAAAAAGZI/QHvT9_2l49E/s1024/_MG_6538.jpg" title = "_MG_6538.jpg" > < img class = " " 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 > < figcaption class = "wp-caption-text" > Starting to get hungry now… < / figcaption > < / figure > < figure style = "width: 200px" class = "wp-caption alignleft" > < img class = " " 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" / > < figcaption class = "wp-caption-text" > Finished! looking good!< / figcaption > < / figure > < figure style = "width: 200px" class = "wp-caption alignleft" > < a href = "http://lh6.ggpht.com/-OmI5cDqT1hg/UAqZRjkBfhI/AAAAAAAAGY8/8C623zLEFUM/s1024/_MG_6542.jpg" title = "_MG_6542.jpg" > < img class = "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 > < figcaption class = "wp-caption-text" > A slice of rye.< / figcaption > < / figure > < / p >
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