Sourdough Rye Loaf

Thought I’d try a Sourdough Rye loaf.

My inspiration was watching a new bread baking #MasterClass featuring Apollonia Poilâne

I’ve never made sourdough Rye bread before. Didn’t actually know what to expect.

Rye dough is mixed

By my calculations the hydration of this dough is roughly 76%. I followed her recipe in the class cookbook I downloaded.

The rye dough is much more course and I expected it to absorb more than regular bread dough.

In my proving box

She mentors that it would only rise about 20% after the first 1.5 hours. This looked pretty close to that in my mind.

In banneton for another 2 hours

I put the loaf back into the proving drawer for another 2 hours to rise further.

Scored loaf prior to baking

I backed at 410°F (convection) in my #ChallengerBread pan for 45 minutes (lid on) and for another 5 minutes lids off.

She called in her recipe for 425°F (conventional) for an hour.

Finished loaf cooing

The crust was really strong. Obviously, not a huge oven bloom like regular sourdough. The crumb was tight. Taste is well…rye.

View of the crumb

Not sure if this is what the results should be…never made Rye bread before. Actually, I’m not sure I’ve ever bought a loaf of Rye bread.

If anything I’m thinking it may be a bit dense. Don’t really know though for sure.

Will need to check out some Rye bread and compare.

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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