Monday, July 26, 2010

Hamelman's 80 Percent Sourdough Rye with a Rye Soaker

This is a delicious dark rye loaf, perfect for sandwiches as it has a lovely crumb. The dough seems almost like wet sand to begin with, owing to the large amount of rye flour which has very little gluten in it. But the resulting loaf is beautifully textured with great flavour. I think it is my new favourite rye bread.

80 Percent Sourdough Rye with a Rye Soaker
adapted from Jeffrey Hamelman's Bread

Ingredients
Starter
11.2 oz whole rye flour
9.3 oz room temperature water that has been left out for 24 hours
.6 oz mature sourdough culture

Soaker
6.4 oz whole rye flour
6.4 oz boiling water

Final Dough
8 oz whole rye flour
6.4 oz high gluten flour
9.3 oz room temperature water that has been left out for 24 hours
.6 oz salt
.16 oz instant dry yeast (1.5 tsp)
All of the soaker
All of the starter

The Night Before:

Mix the sourdough ingredients together, let ripen for 14-16 hours at room temperature.

Mix the soaker ingredients and cover immediately with plastic wrap. Let sit at room temperature while the starter is ripening.

The Next Day:

Everyone into the pool! Add the soaker, starter and dough ingredients to your mixer and start slow for a few minutes. Turn the mixer to medium for a couple minutes more and stop.

Let rest 30 minutes.

Divide dough in half.

Shape into two loaves.

Let ferment for one hour. Preheat oven.

Bake at 470° for 15 minutes, then lower the oven temperature to 430° and continue to bake for 35-40 minutes or until baked through.

Let bread rest for several hours before slicing.

This bread has been Yeastspotted!

MellowBakers.com