February 27, 2022 - 2:39am
Stone ground rye bread with Lievito Madre
I am not sure what to think of this sandwich rye loaf. Honestly, I am disappointed. That being said, the hard crust and dense yet soft crumb taste so good with a pad of butter. At 79% whole rye, not a brick at all. Please see below, I posted some photos of my method as well as my doctored formula. The link to the translatable original formula is also included.
I am always open to constructive comments. Thanks for stopping by.
Kind regards,
Will F.
Pane in Cassetta di Segale con Lievito Madre
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There were some things in the original recipe that left me with questions. One was about the type of rye flour (whole? white? medium? other?). Another was about the barley malt (diastatic or non-diastatic?).
From the photo in the original recipe, it looks as though the flour may have been a lighter grade, rather than whole rye. Maybe. It also appears that they used a smaller pan with a narrower cross-section than yours.
Given rye flour's susceptibility to starch attack, my first attempt would probably have left out diastatic malt. Not to say that you made a wrong choice, just that you went more boldly than I would have.
What part of it disappointed you? You mention that the flavor was enjoyable.
Paul
Hi, Paul.
Thanks for stopping by. First, let a address my thoughts on the results. After eating a good few slices this morning. I am less displeased, happy even! This is also due to Ilya reminding me of the normally poor oven spring inherent to high % rye bakes. I would bake this bread verbatim again.
The original formula did leave a lot of questions. Regarding the type of flour, in this case, it was not an issue because I was going to use what I had on hand in any event. Regarding the barley malt she, (I believe she is correct) was very unclear. That being said, in other formulas of hers I looked at she made the specific distinction of non-diastatic. I assumed that meant no mention to mean diastatic? Who knows I winged the entire method as well! All in all, I am satisfied with this bake! This just reminded me! I should add 20g of rye malt to today's bake!
I have hard time believing her photo shows a real result of the recipe... but maybe I am a suspicious old lady? Anyways, why am I suspicious? Well, there is no significant source of proper acidity to develop in such a short process. Malto d'orzo can mean both diastatic and nondiastatic malt in a form of powder or syrup.
But you had a great idea of using fermented rye malt and ended up with a good bread!
I was lucky to remember I have had the rye malt in the cupboard. It did work out nicely. I have a formula waiting to bake tonight. The converted rye sour needs a couple more hours. I made everything ready so after a few sort hands-on steps, the rest will be idle hands-off. I took the rye mash to another leave tonight. This sweet restaurant's favorite pumpernickel calls for some cocoa in the mix. I had the idea to soak some instant coffee along with the rye malt. The mash is soaking in hot water now. It smells divine! Stop around tomorrow for the full story. The still-evolving formula is posted in the rye C.B. discussion.
Fantastico! I can't wait to see the results.
I keep thinking....maybe short process wa actually a good thing. Because, if the lievito madre was freshly fed and very active, the shortness of the procedure might have prevented the starch attack....? And the photo of the original bake was authentic after all?