Eric’s rye by me - with modifications 😊
I just LOVE this technique of gluten development in two parts!! It is amazingly successful and completely eliminates all hands on except shaping .
As an aside I do not shape my loaves . I dump out the dough cut it in half and pick up the long piece and drop it into my Batard shaped cloth lined banneton. That’s it. The boule gets all four sides folded in and plopped down folded side down in the cloth lined banneton. No tightening no fuss no muss.
I changed up the original formula and did my “trio” of EVVO , honey and buttermilk in equal portions. I used 75 g each and adjusted the water down that amount. Works perfectly . I run the KA on 2 for 5 min and add the levain and again 5 min. Turn out on lightly floured counter and give a 4 point fold and put it to rise. My raisin YW is crazy fast so 1 hr at warm temps was plenty. It ROSE in the fridge overnight as I love a retard. Anyway this is definitely a fantastic formula. Oh I also used 1/2 and 1/2 t65 and Arrowhead Mills AP for the white . The loaves were 1111g before baking and 964g after. Very light with exceptional browning on the crust. The crumb is very tender and moist and the keeping quality is excellent. YW plus the added fat makes it very fresh.
Comments
Can you elaborate on this quote?
The search on here isn’t very good and Bennies blog doesn’t seem to have the post. Anyway the formula is to make a rye levain with YW. That stays separate. One then makes a dough with white flour water a 1/2 tsp yeast. You develop the gluten using the KA of the white dough alone. You then add the rye levain and further develop the gluten and lastly add the salt. It’s amazing the responsiveness of the dough to this treatment . I’d never tried separating out the heavier grain levain from the white base dough. I am planning , since this has now worked so beautifully, to try this with more doughs that use white flour and a levain of whole grain . Part of the positive response of the dough is the lengthy time the heavier grain is growing in the levain. No need for sifting . Maybe I am late to this but Bennie found it new to him . I shall message him and ask for the link .
Ah, thanks very much. I was just coming to a similar conclusion myself after baking five rye loaves, four with some non rye in them, and thinking about developing the rye( sans brans), bran (with scalding), and non rye (for its gluten) separately. Cool!
There really isn’t any reason to take out bran as far as I can tell. I’ve been baking with stone ground and my own milled flour for years and have never sifted. But then my tastes may be different. Anyway you can try searching for Eric’s rye and see what comes up
here it is
https://www.thefreshloaf.com/node/66574/eric%E2%80%99s-rye-bread
Thanks very much
The crumb Caroline, to die for, beautiful bake and I love that you’ve totally made it your own.
My index of my bakes. I made this index of all my bakes in my blog as suggested by Alan that I’m keeping updated.
My bake of Eric’s Rye.
Benny
That looks fantastic, Caroline! I've made this one twice, and am only 3 minutes away from firing up my new mixer to make it again! The flavor of this bread is amazing, and my whole family (teenagers included) loves it! :)
Thanks for sharing your version!
Rich
This was my second bake and my first reveal didn’t mention my “ holy trinity” which carries this bread to an all new level of richness! Do try the EVVO honey buttermilk ( yogurt) trio as part of the liquid
look forward to your bake! c
Breadtopia has a lovely aromatic rye, 50:50 rye and strong bread flour, where the gluten is developed by stirring a few times with rests in-between. If the bread flour is strong enough and the hydration just right it's very effective at developing the gluten.
Really love result Caroline.
I bet the few stirs would work well. Gluten is so easy with little work if the flour is right . Mostly I rely on time rather than stir or touching. Thank you for looking . The proof is in the flavor and this bread has that 100%!
In case you're interested Caroline... here is the recipe from Breadtopia.
I've made it a few times and it works really well if you use very strong bread flour to make up for the 50:50 rye and bread flour mix. Plus, watch the hydration. Some people report it's too wet but the very strong bread flour will help. It can always be baked as a pan loaf. The flavour is wonderful.
I appreciate the link. I always hold back water … lesson learned on too many occasions! Will let you know when I bake it. Just got a bag of Breadtopia rye berries to try out. c