Ryman Rye Oaxacan Green Corn Sourdough
Nothing like using fresh milled rye and green corn! At the last moment I decided to add some 100% cherry juice in place of the some of the water and it really added a wonderful flavor to the overall bread.
I may have over proofed this one, but all in all it came out with a nice flavorful crust and open crumb.
It made for a great pastrami sandwich with melted muenster cheese.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.
Main Dough Procedure
Mix the flour and liquids (leave about 50 -70 grams to add after the first mix), together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. After 30 minutes or so add the salt, starter (cut into about 7-8 pieces), and olive oil, and remaining water as needed and mix on low for 5 minutes. Note: If you are using the Ankarsrum mixer like I do, add your water to the bowl first then add in the flours. After your autolyse add in the salt, remaining water and mix on low to medium low for 15-20 minutes.
Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 1.5 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours or if using a proofer set at 80 degrees for one hour. Remove the dough and shape as desired and cover with a moist tea towel or plastic wrap Sprayed with cooking spray and let rise at room temperature for 1 1/2 – 2 hours. (I use my proofer set at 80 F and it takes about 1 hour to 1.5 hours).
Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
After 1 minute lower the temperature to 450 degrees. Bake for around 35 minutes or until the breads are nice and brown and have an internal temperature around 200-210 F.
Take the bread(s) out of the oven when done and let them cool on a bakers rack for as long as you can resist.
now that's one great rustic loaf! You're making me super-hungry!
I continue to be amazed by the combos you create. I appreciate your loaves as works of art.
I appreciate your kind words. I love trying different ingredients combos and tasting the results. When I started milling my own flour it opened up even more possibilities.
That looks actually incredible. Such a creative blend. As luck would have it, I have some Oaxacan Green Corn on hand. I'm not sure how Ryman rye varies from the "standard" variety, but I would add this to my list for sure. Really great bake. Thanks for sharing it with us.
You may get frost bite on the way over as it’s a balmy 8 degrees F this morning 🥶. I bought the rye berries from Barton Spring Mill and it is a very interesting variety. It has a more earthy flavor but not too strong. I’m sure any rye you use will still taste great if you give it a try.
Thank you for your comments!
A great bake, I like those flavor combos. I'm new to milling and am enjoying the taste of fresh milled grains.
Glad you like the bake. I love using fresh milled flour. Once you start it’s tough to not include some in every bake.
What a great bake Ian. The cherry juice is a fabulous idea and really made the colour of the crumb a beautiful colour. Stay warm.
Appreciate your kind words Benny. I was very happy with the flavor and open crumb. Trying to stay warm watching old seasons of the Great British Bake-off show 👨🏻🍳
Always so innovative !! You spurred me on to getting more of my stash used up . I had milled some yellow dent corn from Bartons Spring and had 100g leftover so I added it into my bake just pulled it out of the oven and very happy with it. Still doing the small unfed levain and some YW and a lot of buttermilk in this one again. Had spelt to finish up and it always adds the best flavor as well. I never have any juices or I would try that cherry for sure. Can hardly wait to get some of the grains you keep baking !! Gorgeous bread.
I’m glad you like the bake and I could inspire you to use some of your corn and spelt. I love the flavor the fresh corn adds. I am in love with the grains from Barton Spring Mills. It’s amazing to taste how different some of them taste. Look forward to seeing your next bake.
Just same old same old as far as crumb and crust. I’m enjoying how easy and hands off this is.
🐓 dinner !😊