80% Rye A La Minioven

This rye loaf is loosely primarily based on a publish by minioven. No less than, it makes use of her total hydration – there may be extra levain than she suggests however that is what I had made. See

https://www.thefreshloaf.com/node/15736/mini039s-favorite-rye-ratio

I used stoneground rye from my native mill, which I am very unhappy to study simply closed. 20% of the flour was King Arthur bread flour – I am nonetheless a neophyte the place rye is anxious so I needed a little bit of a crutch. I constructed up the levain in a single step from a small quantity of all-rye starter. I’ve a ceramic oven-safe pot that’s taller than it’s broad so you possibly can’t name it a Dutch oven. It is in all probability thought-about a stew pot, and I’ve baked soda bread in it earlier than. Sadly, this time the loaf caught badly, though I had oiled the bowl.  I used to be fortunate to get the loaf out with out main injury.

Notes:

Flour
   – 500g complete
       – 110 g from starter
       – 390g added
           – 100g bread flour
           – 290g rye
   
Water (85% total hydration)
   – 425g complete
       – 110g from starter
       – 315g added

– 8g salt

– 2:30 PM combine with out salt – dissolve levain in water first, add bread flour, stir, add remaining rye flour.
– 3:30 knead in bowl. Clean prime with water mist and pastry blade.
– 6:00 PM  take away dough, tuck into ball, place in oiled 1 1/2 qt clay pot **
– 8:30 risen perhaps not 2X, some small holes on prime, dock with probe thermometer, bake
bake 380°F 30 min in oiled Emile Henri 2 1/2 qt  lid on, 40 min lid off ***

** Had risen, presumably between to 1 1/2 or 2X. dough was a stiff considerably sticky paste that bought slick when misted.

And the crumb:

An total view:

The loaf did not dome up like minioven’s however it’s nonetheless a advantageous loaf of rye. The holes within the prime are a mixture of air pores and docking with a probe thermometer.

For a high-rye loaf I believe it is moderately open. The crust is sift. The crumb is fluffy and moist, and a delight to chew toasted or not, particularly sliced thick. The bread just isn’t crumbly nor gummy. The flavour is gentle and it has grown on me to turn out to be one in all my favourite bread tastes. Too unhealthy I’ve to seek out one other supply for good rye now (and pay the delivery prices)

TomP