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!

Sourdough bread

Another weekend, another bread.

This time I was trying myself on a very simple sourdough recipe, for a tasty bread without any yeast

The recipe is really simple, and split into two parts: The sourdough and the actual bread:

Sourdough

100g flour, 100g water, 10g sourdough starter

I fed an took care of the sourdough started for about 4 days, until it was active enough to get to the bread. Then take out 10g and mix all ingredients together. Let them stand for about 12-16h at 25 degree.

Bread

Sourdough, 400g flour, 200g water, 10g salt

Mix together, and let stand for about 30 Minutes. Then knead it by hand for some minutes. Let stand for about 6 hours at at 25 degrees.

Bake at 200 degrees for about 40 minutes.


The result. The form is not so round because it was to gluey for the bread form, resulting in half of the bread sticking there and consecutively ending up in the sink 🙁

Initially I declared the other half on the baking tray as failure, but because the oven was hot and I wanted to try the taste I was anyways going to bake it. Turns out, that the bread was kind-of self-healing. Lesson learned: Bread can excuse small (and big) mistakes pretty well. At least this one 🙂

The inner part of the bread has very nice pores and tastes fluffy. Pretty much impressive for a bread without any baker's yeast! Nature gives you all you need, you only have to know how to use it. And it takes it's time. You can't hurry a good bread.

Taste-wise I am a bit disappointment. The bread has many aroma, especially in the crust, but the interior is a bit too sour. The reason is probably, that the sourdough started had too many sour-bacteria and too less yeast cultures, but something that I can make better the next time by selectively feeding the yeasts before starting the sourdough (so called "Hefeführung"). And let the bread-dough stand for not so long, not even to peak height.

Well, it was a try, and for now I am happy with the result. Especially after I wanted already to declare it failed after half of the dough sticking to the bread basket.

And for now: Happy baking!