100% Rye Sourdough
I just finished reading "In Search of the Perfect Loaf" by Samuel Fromartz. As a "bread geek", I enjoyed the book very much. In one chapter he writes about his rye journey in Berlin. That chapter along with all the rye bread photos I am seeing posted by Stan's testers made me crave some rye bread. I missed the opportunity to become a recipe tester since Stan's reply to me ended up in my spam folder and I didn't see it until it was too late. I guess it was flagged as spam because it was a bulk email to all who signed up. Oh well.
I tried to buy some rugbrot from Bar Tartine when I was there for brunch, but they were running low and couldn't sell me a loaf. I just couldn't catch a break. So I whipped up a 100% rye using Andy's Rossisky formula. Of course "whipped up" is a relative term. There's not a lot hands on time at all. It was pretty much... Mix. Wait. Mix. Wait. Spread. Wait. Bake. Wait. Cut. Eat.
Overall hydration was about 84% and prefermented flour was about 37%. I scaled my ingredients for a 750 gram loaf. I didn't include bakers' percentages like I normally would because I didn't know how to calculate the percentages when so much of the flour was prefermented. But please see Andy's post (http://www.thefreshloaf.com/comment/99318#comment-99318) for the percentages.
|Whole grain rye
|Rye SD starter culture
I mixed all ingredients for the rye sour and let it ferment at room temp for about 18 hours. I like to wait until it has peaked and has just fallen back a bit.
|100% Rye Sourdough Bread
|Whole grain rye
I mixed my final dough and bulk fermented it for about 20 minutes at room temp.
Then I spread the mixture into a loaf pan ...
and let it proof at room temp for 90 minutes.
I stage baked: 450F for 15 min, 425F for 20 min, 375 for 10 min. Total bake time was 45 minutes. I covered the loaf pan during the first 10 minutes of baking. After the loaf had cooled a bit, I wrapped it in a tea towel to let it rest for 24 hours before slicing.