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<h1>80% wholerye with soaker</h1>
<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>
<p>My 70% wholerye attempt did not turn out to be very disappointing for the first try &#8211; 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>
<h1 id="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 &#8220;traditional&#8221; 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 &#8211; 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&#8217;s higher than I&#8217;m used to for wheat based breads. I usually ferment at &#8220;room temperature&#8221; (between 20 and 23°C). I preheated my microwave for a few seconds and put the container with the dough into the microwave. You&#8217;ll lose heat but it&#8217;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&#8217;s why you need  more water than usual, otherwise you&#8217;ll end up with a brick and start calling the dentist.</p>
<p>If your dough looks like a paste after mixing, that&#8217;s normal. It should be sticky (very).</p></li>
<li><p>Kneading times are dramatically reduced because there&#8217;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>
</ul>
<p>&nbsp;<figure style="width: 200px" class="wp-caption alignleft"></p>
<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>
<h1 style="clear: both;">
Recipe and time table
</h1>
<p>Making this bread was not really difficult, the only challenging part it judging whether it&#8217;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&#8217;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&#8217;ve noticed the rye sour can take a lot more than a wheat based <em>levain</em>. I&#8217;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 &amp; 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&#8230;</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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