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.
Chopped Rye after soaking
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.
 70% Rye dough |
 before baking |
 70% rye bread (left) (80% rye bread, right) |
 Rye bread crumb |
Overall, and considering that this was my first rye bread, the result is not that bad.
They both look good to me.
The only thing I would say is that I proofed mine for two hours in the tin as it had not moved at all after the 50 minutes in the instructions, probably not warm enough in my kitchen, it was about 23 C I think, and afer two hours it doubled in height, so if you are making one of these always be a little patient and it will usually rise quite quickly, sometimes all of a sudden, strange stuff rye! It can tolerate a longer prove time if it is appropriate and you will get a bit more aeration in the dough maybe? Very brave of you to shape the 80 percenter and make it freeform. Wow! Did you like the taste and texture?