73 lines
6.3 KiB
Markdown
73 lines
6.3 KiB
Markdown
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title: 80% wholerye with soaker
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author: Wouter
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type: post
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date: 2012-07-21T12:22:32+00:00
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url: /80-wholerye-with-soaker/
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featured_image: /wp-content/uploads/2012/07/MG_6545.jpg
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categories:
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- recipes
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---
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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="http://www.redzuurdesem.be/wp-content/uploads/2012/07/MG_6545-300x167.jpg" alt="" width="300" height="167" srcset="http://www.redzuurdesem.be/wp-content/uploads/2012/07/MG_6545-300x167.jpg 300w, http://www.redzuurdesem.be/wp-content/uploads/2012/07/MG_6545-700x393.jpg 700w, http://www.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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My 70% wholerye attempt did not turn out to be very disappointing for the first try – read more about it [here][2]. 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 _boule_.
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# What you should look for
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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:
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* 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.
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I _think_, based on this, that it takes less time to proof loaves with rye.
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* 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.
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If your dough looks like a paste after mixing, that’s normal. It should be sticky (very).
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* 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.
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<figure style="width: 200px" class="wp-caption alignleft">
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[<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" />][3]<figcaption class="wp-caption-text">Initial mixing</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<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" />][4]<figcaption class="wp-caption-text">Dough, a thick paste</figcaption></figure> <figure style="width: 200px" class="wp-caption alignleft">[<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" />][5]<figcaption class="wp-caption-text">Proofing as a boule</figcaption></figure>
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<h1 style="clear: both;">
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Recipe and time table
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</h1>
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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.
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**the soaker**
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1. 200gr wholerye flour
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2. 200gr boiling water
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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.
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**the preferment**
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Use **35%** of your final amount rye in the preferment:
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1. 350gr wholerye flour
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2. 290gr water
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3. 20gr mature rye sour (mine was at nearly **100%** hydratation)
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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 _levain_. I’ve let mine ferment for about 12 hours at room temperature.
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**the final dough**
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1. 250gr wholerye flour
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2. 200gr high-gluten wheat flour
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3. 290gr water
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4. 1 tablespoon salt
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5. your soaker & preferment
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Bulk ferment: 1 hour, final proofing: 2 hours. (Mine was 1 hour short, turned out to be too flat). You will **not** notice a big oven spring. It should rise a bit though!<figure style="width: 200px" class="wp-caption alignleft">
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[<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" />][6]<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">[<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" />][7]<figcaption class="wp-caption-text">A slice of rye.</figcaption></figure>
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[1]: http://www.redzuurdesem.be/wp-content/uploads/2012/07/MG_6545.jpg
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[2]: http://www.redzuurdesem.be/70-rye-with-soaker/ "70% wholerye bread with soaker"
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[3]: http://lh6.ggpht.com/-GafdiO6VvQI/UAqZMIw7JrI/AAAAAAAAGYQ/7uB0YC8kO8A/s1024/_MG_6514.jpg "_MG_6514.jpg"
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[4]: http://lh5.ggpht.com/-XAsxV2yEFrU/UAqZOqQwC1I/AAAAAAAAGYk/mDg6X66kb1Y/s1024/_MG_6521.jpg "_MG_6521.jpg"
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[5]: http://lh3.ggpht.com/-PsnbGZWldZ0/UAqZNmXWqjI/AAAAAAAAGYc/ANlYEZRWNw0/s1024/_MG_6529.jpg "_MG_6529.jpg"
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[6]: http://lh6.ggpht.com/-kKd_6YbUrJc/UAqi8TSGl6I/AAAAAAAAGZI/QHvT9_2l49E/s1024/_MG_6538.jpg "_MG_6538.jpg"
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[7]: http://lh6.ggpht.com/-OmI5cDqT1hg/UAqZRjkBfhI/AAAAAAAAGY8/8C623zLEFUM/s1024/_MG_6542.jpg "_MG_6542.jpg"
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