bbd #3: 100% Rye Sourdough Bread

After spending 3 1/2 weeks in Ticino (Southern Switzerland) I had to reactivate my sourdoughs for a few days - after all I wanted to take part in Bread Baking Day Round 3, this time hosted by Ulrike of Küchenlatein. The theme: bread with sourdough, preferably from rye.

So I decided to make just this: a 100% rye bread with rye sourdough.

As rye flour I used swiss "dunkles Roggenmehl" which was a gift from a friend.

The smooth and shiny surface of the bread comes from a glaze (corn starch and water are boiled and cooled) which is brushed onto the hot bread right out of the oven.

I like the bread thinly sliced and buttered. It tastes great with cheese, but also with a sweet topping like honey or my grape maracuja jam :-)

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	100% Rye Sourdough Bread
Categories:	Bread, Rye, Sourdough
Yield:	2 Breads

Ingredients

H			2 DAYS BEFORE BAKING
50	grams		Rye sourdough (100% Hydration)
100	grams		Water
100	grams		Dark rye flour
H			1 DAY BEFORE BAKING
200	grams		Rye sourdough (not all from above)
140	grams		Water
260	grams		Dark rye flour
H			BAKING DAY
500	grams		Rye sourdough (not all from above)
1	kg		Dark rye flour
660	grams		Water
26	grams		Salt
H			GLAZE
1	tablesp.		Corn starch
250	grams		Water

Source

	modified after
	W. Fahrenkamp
	Brot aus dem eigenen Ofen

	Edited *RK* 08/31/2007 by
	Petra Holzapfel

Directions

2 days before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.

The day before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.

Baking day: Make a dough from rye flour, sourdough, water and salt*. Let rise in a large, lightly oiled bowl. Cover and let rise until almost doubled (time depends on then activity of your starter, here it was 4 1/4 hours).

Put the dough on your lighty oiled work surface and divide it in two halves. Form each half into a log (it's good to use oiled hands as the dough is very sticky).

Put the logs into well floured bannetons and let rise covered for about 1 hour.

Sprinkle some corn meal onto a baking peel. Turn the breads out onto the peel and pick them several times with a fork.

Bake in a hot oven on a baking stone with steam at falling temperature** (240°C 20 min., 220°C 20 min. 200°C 20 min). At the end the internal temperature should be 98°C.

While the bread is baking make the glaze: mix corn starch and cold water, bring to a boil. Let cool. Brush the bread right out of the oven with the glaze. Repeat when the first glaze has dried.

*First I used my Kenwood kitchen machine, but it had problems to mix the dough properly so I finished kneading by hand.

**I used my  "Elekro-Steinbackofen" preheated at 250°C (top) and 180°C (floor), switching off the oven when loading the bread.

Rye breads with the typical dense crumb. They taste very good thinly sliced, not too sour.

=====

Comments

[Kommentiert von:Ulrike]

Herr Fahrenkamp, immer eine gute Adresse für Roggensauerteigbrote ;-)

[Kommentiert von:Schnuppschnüss]

Applaus, Applaus, das sieht ja ganz toll aus! Wird ausprobiert. Aber heute wage ich mich erst mal an die Rosette!

Liebe Grüße

Jutta

[Kommentiert von:Susan]

Wow, I'm so impressed by anyone who can make a 100% rye bread. Wonderful! (Wishing more of your blog was in English. I enjoy all the photos, though.)

[Kommentiert von:zorra]

Tolle Fotos! Dunkles Roggenmehl, welche Marke?

[Kommentiert von:Petra]

Hallo zorra,
das hieß Mulinova Das Mehl des Bäckers, von der Mühle Meyerhans Hotz AG, 6102 Malters http://www.meyho.ch/

[Kommentiert von:tatter]

Perfect! I'll have to try it soon...

[Kommentiert von:savory_fan]

Your bread looks very very seducing! I am afraid of my waist line but we live only ones. Tomorrow will try this recipe.

[Kommentiert von:Leora]

Your bread looks delicious. I am curious about how you made your rye sourdough starter.

[Kommentiert von:Petra]

Hi Leora,
years ago I converted a barm sponge starter (recipe Peter Reinhart) into a rye starter by feeding it with rye flour. In the meantime I also made a rye starter only from rye and water according to Peter Reinhard's The Bread Baker's Apprentice
(http://www.petras-brotkasten.de/BrotRoggenstarterPR.htm).