Crusty Rye Bread
The first attempt at baking this was riddled with failure. I was accustomed to the rise time of a 70/30 flour mixture and I completely overlooked the proofing time. My second mistake was starting the bake at a temperature that was too cool (260°C).
The result was a 5cm tall rye flat bread with a floury crust.
Since this rye loaf is made with 90% rye flour it is important to send it into the oven at 280°C once ⅔ proofed. The high proportion of rye is noticeable in the shelf life and is brought to bear even more by a vigorous bake.
Intensive kneading is not required due to the high rye content. The rye proteins don’t form gluten stands and thus will go flat in the oven if the temperature is too low. For beginners I would recommend using a baking form. (One could also use 100% rye flour).
for 1 Loaf / 2000g
- 400g Rye flour /960
- 350g Water
- 10g Starter (2,5%)
TA: 185 DT: 28°C RT: 15-20 Hours
- 100g roasted and finely ground bread crumbs
- 300g Water 15°C
Let hydrate for 2 hours in a warm spot.
- 760g mature Sourdough
- 400g Bread Soaker
- 100g Wheat Flour/ 700
- 500g Rye Flour/ 960
- 22g Salt
- 15g Pork Lard
- 10g ground fennel seed
- 15g Yeast
- 150g Warm Water
Knead the ingredients on slow speed into a dough and then let rest for 20 minutes. Then form into a round loaf and place in a proofing basket with the seam side down. Dust the top side with rye flour and place in a warm spot to proof.
As soon as the cracks on the top are 3-4 mm wide, the dough is dumped out of the form and immediately sent into the oven with steam.
Release the steam after 3 minutes and then bake at 200°C until well browned