October 27, 2023 - 2:21pm
50% Rye With Walnuts
A simple bread that turned out well.
Rye Salt-Sour
19g stiff rye starter from fridge, unrefreshed.
108g whole rye
111g water, warm enough to leave a DT of 95F.
2g salt.
Heat for 17 hours going down gradually from 90-95F at start, down to about 70F the next morning. The starter should smell fruity.
Dough
229g of starter above (after taking out about 19g for next time)
180g white flour
72g whole rye flour
134g water
90g walnuts, chopped
2g IDY
4.5g salt
Mix all. Add walnuts last.
Ferment 78-80F X 60m. Form into a free-standing bâtard. Proof 60m 78-80F.
Bake 450 under cover X 15 then another 10-20 at 375F. Makes one small 700g loaf containing 360g of total flour.
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Comments
Very nice looking bread. Must be very tasty, too.
It was! I didn't want it to taste like a "deli rye" (with a strongly sour rye), but wanted the floral odor and flavor you can get from rye. I want to experiment with a 2 stage detmolder for its 30% PFF to see how that compares. I can never control things with a 1-stage detmolder, so the large window with the berlin salzsauer process worked well here.
Thanks for sharing. I'm adding this to my list.
I used the rye salt-sour process because (1) this delicate bread benefits from the delicate nature of a salt starter, (2) Tucson weather right now allows me the specified 95F afternoon going down to about 68F at dawn, without needing any artificial temperature modification. I've yet to experiment with doing the whole sour at something like 79F.
Looks delicious and sounds it too. The addition of walnuts must make it so hearty.
Benny