100% Rye Loaf

After a short break, we are going into the weekend with 100% rye bread. Pure rye breads have a somewhat stronger taste and have a longer shelf life. In the case of pure rye bread, however, the amount of water, baking time and amounts of yeast should only be seen as guidelines in recipes.

I usually prefer a long dough maturity,, but with pure rye bread I don’t find the long dough maturity necessary after kneading! Since the dough does not contain any wheat flour, there is no gluten formation when mixed.  So why let the dough stand for a long time? The taste of rye bread is created exclusively by the sourdough, so it is sufficient to just rest for 20 minutes before processing.

If you would like the bread to have a hearty, sour flavor, reduce the sourdough temperature to 26-28°C and increase the starter amount by 5%. Breads made with 10% starter sourdough and a sourdough temperature of 23-25°C have a particularly strong and sour taste.

With rye dough, I recommend “slow kneading” and only switching to fast shortly before the end of the mixing time (15 seconds). By quickly kneading for a short time, some air is worked into the dough! This creates a buoyant and loose crumb. The mixing time varies depending on the model of the kneading machine, dough size, flour quality and dough consistency.

Recipe

For a dough weight of 1800g (2 pieces / 900g):

2 examples of different sourdoughs (hearty/strong)

Hearty Sourdough:

1) Foundation Sour:

  •     6g Starter (5%)
  •   65g Water
  • 130g Rye Flour / Type 960

TA: 150     DT: 26-28°C  RT: 15-24 Stunden

2) Full Sour:

  • 201g Foundation Sour
  • 325g Water
  • 260g Rye Flour / Type 960

TA: 200 DT: 30°C  RT: 3 Hours

Stronger Sourdough:

1) Foundation Sour:

  •   13g Starter
  •   65g Water
  • 130g Rye Flour / Type 960

TA: 150    TT: 23-25°C RT: 15-24 Hours

2) Full Sour:

  • 201g Foundation Sour
  • 305g Water
  • 240g Rye Flour / Type 960

TA: 200 TT: 30°C  RT: 3 Hours

Main dough:

  •       + Sourdough (Either hearty or strong)
  • 590g Rye Flour Type 960
  • 340g Water
  •    22g Sea salt
  •    20g Yeast

Knead all ingredients on slow for 5 minutes and shortly before the end increase the speed to fast and mix for 15 seconds. After a short rest time of 15-20 minutes, divide the dough and form into round loaves – see here.

With the seam-side down, place in a proofing basket. Once ⅔ proofed, turn out onto a baking peel. Slide into a preheated oven (250-260°C) with a delayed steam addition. Reduce oven to  200°C after 10 minutes and bake until crusty. Bake the rye loaf for about 50-55 minutes.

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