70% Rye bread with Rye soarker
This is my first rye bread, and you’ll see what I mean, by looking at the results. After mixing the ingredients you know that you are on a different planet. No gluten: how can you even think to give it a shape? well apparently pentosans work, not really like gluten but they manage somehow to hold the dough together.
Reading the recipe one immediately realizes the huge difference with “usual” wheat breads: 30 minutes bulk fermentation, 50 minutes proofing. This means that the dough is not able to stand a long proofing.
The recipe require a soaker made with chopped rye. I bought whole rye and chopped it in a blender.
I fed my sourdough twice at 12 hours intervals, and the used 15 grams for the final build. I dind’t have a rye sourdough, so I just used my wheat sourdough. I scaled the ingredients so to have 1 kg of dough. I gently shaped the final dough and put it in a pullman pan for 50 minutes. But yesterday night I was a bit busy and temperature was around 28 centigrade, probably 40 minuted were enough. Then I baked it for 15 minute at 250°C and for 1 hour at 210°C.
Overall, and considering that this was my first rye bread, the result is not that bad.