Sourdough Rye Bread

#sourdough #ryebread #germanfood

[blond]

I love it when bread had pieces of seeds and grains in it. Gives it the best structure and taste

[JoseGomez-vrmj]

Using wheat techniques with rye is the reason why most rye breads look like unappetizing dense bricks.
My 2 cents of a guy living in northern europe that bakes rye weekly:
While a wheat starter is best to be fed with 100% hydration. A rye starter should be fed with 200%. A bigger container is needed. A good rye bread usually sours up 40% of the total flour. Considering the high hydration in the starter, I never use water to make a bread. Rye starter, Rye/Wheat flour, Salt. For best flavour, high quality whole rye is best for a starter. Finely Ground even better. Going 100% hydration on a rye starter and then adding more water dilutes the acid too much and the rye bread ends up having not a great texture, taste and structure.
The only room temperature fermentation time is during the acidifying of the starter. This is around 18-24 h with an active starter. The high hydration starter creates a lot of acid but also mild tasting. Lactic acid is acidic but no that acid tasting, this is achieved with a more hydrated starter.
After the starter is acidic and the activity has calmed down, store it in the fridge. After that moment everything that happens later should be around cold fridge temperature. Not 1 hour room temperature rise. Yo want to go for a 12-18 h cold rise. Bake from a cold Cast iron or Carbon steel vessel into a preheated 220c (425 f) oven in the middle rack till 97-98c without steam.
The structure of a bread can be achieved through gluten or through the pentosans in rye. 10% rye in the dough you can use a Wheat starter. Also with 10-20% if the rye is from a breed with low enzymatic activity. Above 20% rye, use your high hydrated rye starter. Which even at 200% hydration, it always doubles-triples in size.
Good luck.

[brianbridgeford]

I like the crunch. Good w some spicy lentil or other legume stew.

[priyamehta]

Very good recipe, will make it for sure. I also have a good starter. Do you not need stretch and fold steps? Kindly tell me

[heeralbhalla]

Great
But how do I make a sourdough starter ??

[Imanmohamed]

Dumb question I know BUT is there a way I can make this without using white flour? I need to use something less with carbs and no gluten…

[asadmalik]

Do Germans eat it like that or with a spread

[kuna]

How do we make the started? Or can we purchase it?

[Olivia.S]

It would be nicer if there were a written recipe.

[nguyenduythang]

i still can’t get used to the taste tbh