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.
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.
She mentors that it would only rise about 20% after the first 1.5 hours. This looked pretty close to that in my mind.
I put the loaf back into the proving drawer for another 2 hours to rise further.
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.
The crust was really strong. Obviously, not a huge oven bloom like regular sourdough. The crumb was tight. Taste is well…rye.
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.