100% Rye Bread
The Recipe
Ingredients: Makes large 4 loaves
Modification to make a large loaf or two small round loaves.
Leaven-fermented dough
250g water
250g rye starter
250 rye flour
The Dough
750g The fermented dough
500g rye flour
425g water
10 salt
Process
1 preparing the fermented dough
The night before
Mix all ingredients of the leaven, mix them together to make a smooth paste.
Cover and let it rest until it's double in bulk and also bubbly
The Dough
Mix the dough ingredients and the leaven, in the electric mixer, put on the lowest setting, and mix it for 7 minutes. Rest for one hour and a half.
Divide the dough for simply transfer the dough, onto heavily floured a round banneton, and rest for 15 minutes. Here, you could see the dough is settled, spread evenly.
Bake in a very hot oven at 235 degrees C for 30 minutes, reduce to 225 degrees C and bake for 15 minutes and reduce the oven to 200 degrees C, continue baking for another 15 minutes.
Transfer to a cooling tray. When it is cool, wrap in a clean thick tea towel, and cut it within 24 hours.
The first baking for the bread was successful, my interpretation of how the bread to be prepared, and to understand the formula were good enough even though I do not know the French language. The proof is on the pudding, I got Gorgeous loaves.
More Baking.
The determination to do the best is always in my mind. I must make it work, keep on trying, and just do it. All is about the sourdough bread baking. Everyone knows that every time you bake bread it never is the same, bread has it's own mind Lots of aspects that make the bread what is the bread. That makes bread baking is exciting and interesting.
My journey has been great and indeed pleases me. This time is revisiting the baking bread that not quite there but it's good enough that's the multigrain sourdough bread base on a recipe that is easy enough to follow. Modified the recipe, love the flavor of spelt flour, that was added into it.
During the baking, I did expect more about the oven spring, the loaf looked beautiful, the formation of the bread - the Batard was almost perfect.
Here are the pictures.
The second baking - the Boule was good too.
A Note: what is the message of this post, it is simply sharing what I have been doing in regards to the baking of sourdough bread. The ingredients often I included for the record only. Come to think of fit, I don't think there is anyone that tries and have tried to follow using the recipes, I understand that lots of recipes out there already.
The journey continues, of course, I have been enjoying the program about the tradition of baking bread in Europa, and most of them baked by Nona, the love and dedication to the family are remarkable. Fresh Bread for Family daily. It is good to see about the bread-making is always ceremonious with the background music, the signing of the cross from start to finish. The thing that I could not have is the traditional wood oven which delivers the best fresh crusty bread.
One recipe though I decided to follow, that's the adding of mashed potato or liquid of potato to the dough. Only yesterday I prepared the dough, I used leaven instead of biga. to make the dough. Unfortunately, they never share the recipe, literally.
Paysanne Bread
The Baking Day
After retarding overnight, the dough has increased in size, sitting at room temperature for almost one hour while the oven is heating up.
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The dough has risen during the retarding in the fridge overnight and looks puffy.
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| The Best Formation of the Bread-Batard |
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| Freshly Baked Bread |
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Beautiful Baked Classic Country Loaf-Batard
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Soft crumb and custardy
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It's cut well, love the thin crusty crusted
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I do not like the colors of these pictures, they all look different, and yet it's the same object. Could be the lighting, the angle, the distances, am not sure and also most of the pictures are not sharp or not clear. The imperfection of the photography!
Baking Day, Sharing Time
Plenty of baking days in my kitchen, but there is time that it is dedicated to sharing with friends. Today is the day for this month.
A batch of brioche dough to make for savory brioche with filling, a batch of baguette dough to make four types of bread-fendu, baguette, a mini boule, and a fougasse.
It is nice to have friends to share with, hope they had a good tasting, to that, today is a busy day and rewarding. The family seems like today's baking, the brioche is so light and enjoyable to eat.
Sourdough Bread with Polenta and Pumpkin Seeds.
A kind person that I share this bread with, pairing the bread with her homegrown pumpkin soup, and she told me that it was so delicious. Definitely very encouraging to know that.
These loaves are so pretty, I get used to scoring the bread with ease.
It is a good time for baking, to keep the kitchen warm during the winter. No more bread baking for a while, how about a pie Sardinia style? It could be fun and challenging.
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