Pure rye bread

Another rainy Sunday, another bread recipe.

Today I was gonna try to make a full-rye bread. I used my own sourdough starter, and let the dough ripe overnight. Stirring and firmly mixing the dough of a pure rye dough turns out to be fairly exhausting. The consistency is super gluey and it's more like fresh concrete or grout.

Anyways, after mixing I gave it a third rise by using some fresh yeast (10g yeast per kg dough) and let it rise for another hour before baking. So in total, there were 3 rises (sourdough, mixed ingredients, and with yeast), the first one being overnight, the other once roughly an hour.

Ingredients for this bread are: rye flour, water, salt, sourdough starter (from my own culture) and a little bit of fresh yeast.



The taste is very good: It has it's own aroma, coming from the sourdough and the rye and does not necessary need additional spices. It tasted very nice on it's own and with butter and does not become boring like this. I can see this bread to be very nice together with some blue-cheese and honey.

Summary: I'm satisfied with the result for a new recipe and the first try of it. Looking forward to tomorrow's breakfast!

Landbrot

I just found a new book to work with: "Brotbackbuch Nr. 1" from Lutz Geißler (in German) and love it from the beginning. Every recipe is listed with the effective and absolute time it needs, and apart from the recipies it also incorporates a lot of background informations and craftsmanship knowledge. I came to this book via the (also German) podcast Chaosradio Express, or more specifically, episode 213 - "Brot".

But enough waffle.

My latest creation is the most basic recipe from the book: The "Landbrot"

The recipe is very basic but because I cannot find it publicly at brotbackbuch.de I have to assume it's under copyright. Still some notes about making this bread

  • Plan it well ahead, on the baking day you will need up to 4 hours. Don't start at 8, otherwise you will bring your bread out of the oven at 12. Accelerating bread is not possible or at least not recommendable.
  • I didn't spend the recommended 1 and half hours of the "Stückgare". The result is still a very good bread, but could be a bit more fluffy. Again: don't try to haste bread. That will not work
  • The result is amazing. Very easy to make bread with potential for everyday usage. But I'm still at the beginning
  • I ate a full quarter of it in one morning. It was really good!

Bread baking - Level up!

My bread baking skill is leveling up Today I took the day off, so I had some time to finally work on my baking skills. And here's what came out of it.

Sourdough based, mixed rye-splen bread, with over-night rise and lots of love 🙂

Yes, I was playing with some filters for the pictures. Totally not visible.

Modified recipe from the book "Slow dought real bread" from Chris Young.