Handmixed Rye Bread the Sourdough Way
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- Опубліковано 25 гру 2023
- Making rye sourdough from freshly milled grains.
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
#sourdough #bakery #ryebread - Навчання та стиль
Thank you Jon, Amanda and the entire Proof team for having me. Every day, hour, minute was such a pleasant experience! Hopefully some amount of rye is going to "stick" with you and your bread menu... 😉❤️🍞
Hi, do you have a recipe with percentages for the home baker? I’d love to give it a try, Jon.
I love watching you bake! Thanks for visiting!
YES!! That would be great. Western NY is a tad to far to drive for a loaf! @@margaretduran4415
Hey Sat Karam,
Im amazed by your attitude and knowledge! Do you teach anywhere in the world? Would like to work with you for some time.
Gabriel
@@gabrieldynkin5078, thank you, Gabriel!
I used to teach classes, not at the moment though.
But if you would like to organize sonething, Id be open for it. 🙏
Almost a Danish ryebread.
I do a dark version with malt syrup (50 grams to 400 grams rye flour, 400 grams of ryestarter (240 grams water, 160 grams rye, 120 grams of sourdought from the last batch). I mix in whole rye grains, sunflower seeds and linseed, which have soaked with a teaspoon of sourdough (trick from one of Tartine Bread books).
and the bread is baked in beech wood, you know>>> ua-cam.com/video/8EanzisEiMc/v-deo.htmlsi=YlbTPkywMiY8SDGL
it's so much fun watching two master bakers with different backgrounds collaborate on bread making, especially on such interesting types of bread. Thanks!
I've been eating this since the 80's as a kid in Denmark, nothing like a good rye bread.
I really love watching Sat Karan, what a knowledgeable and humble guy.
Thank you! 🙏
Rye lasts forever and only gets better with age. Thank you for exploring this amazing and seldom experienced grain. Very different from what you see on supermarket shelves. Bravo!
What nice timing...Rye breads are something I want to explore in 2024. Amazing video!
Thank you so much for this video. I have some coarsely ground rye (sold as pumpernickel meal). Definitely going to try this even though I'm a home baker. No access to Sonora so going to substitute white whole wheat & put together my own seed mix. Today I'm going to start converting my wheat starter to rye. I'm so excited by this bread must be my Polish heritage. Thank you again. Off to replay.
Good luck (and regular whole meal wheat flour will do very well)! 🙏🍀🤞
@@satkaramsingh20 is it possible to give the proportions of the flours you used, and the water amount?
@@hu_baround about 6:50 into video he states that the water / flour ratio is 2:1
@@philwhitelaw101 that ratio was for just a portion of the total flour he used
The hydration of the final dough was approximately 105%
Thank you, I’ve experimented a little with rye flour, made a few 100% rye loaves, and I’ve been wanting to add some wheat but not being sure how much. I will try 80/20. I’ve learned so much here and now I can look forward to my next attempt.
Ich liebe Roggen-Weizen Mischbrot mit Vollkornschrot und Saaten! Meine Rezept ist fast gleich. Ich tue noch ca 10g Rübensirup (Grafschafter Goldsaft) pro 1000g Teigeinlage in den Teig. Das gibt einen schönen Gegenspieler zu der leichten Säure. Und ja, der Brotlaib muss einen Tag reifen bevor man ihn anschneidet.
Mein Lieblingsalltagsbrot…
Grüße aus Deutschland
I love rye-wheat mixed bread with wholemeal groats and seeds! My recipe is almost the same. I add about 10g of beet syrup (Grafschafter Goldsaft) per 1000g of dough to the dough. This provides a nice counterbalance to the light acidity. And yes, the loaf should be left to mature for a day before you cut it.
My favourite everyday bread...
Greetings from Germany
I had a similar experience with a bread I baked using Coarse Mill Red Wheat Flour. I received it from Jordan in the Middle East. It had a "cake-like texture" and I used a ratio of 1/3 Red Wheat to 2/3 Bread Flour. The taste was unique, different from any bread I had tried before, with a red velvet cake texture and a darker reddish-brown color.
OMG....my mouth was watering watching this.
it's so nice to see proof videos again
A great video . Thanks. I will adapt some of the steps in my rye bread
Very happy to see you using heavy percentage rye. I've been baking rye for 50+ years. My favorite is a 45% black rye with cocoa, barley malt, and fat added. 2nd fav is a Swedish rye with orange and spices. Very difficult to get folks to share my breads if not grown up eating such breads. Small loaves don't seem to work as well so I don't bake as often my favorite ones. But use some rye in most of my sourdough artisan loaves.
It was a joy to watch the development of this bread making process. Happy that you both were so pleased with ourcome. Great job.
Amazing. Learned so much. Thanks.
OMG… I can almost taste that!!! Being of German descent, but born here in America, im always seeking out denser breads like this. Rye in particular. That looks absolutely FABULOUS! I hope it’s a hit and you will carry it regularly! Your shop is on my bucket list. I am going to be mostly retire on Dec 31 so hope to get there one day ❤
I always learn so much from your videos. Thanks for introducing something new to me. I like rye flour flavor but can't say I've ever seen a rye bread like this.
Well done! Ryebread is the king! :)
Wonderful movie! I am from Sweden and sometimes get flour German friends. A porridge of it and rye with a little stronger flour is so good!
Sweden yay!
Heja Sverige 🇸🇪
I used to live in Sweden from 2010 to 2020... 😅
This was so interesting. Being from NJ we only see/make Jewish deli rye and would definitely not see it shaped like a Pullman loaf. It would be very interesting tasting it
I like that trick with the salt.
So inspiring ❤
Brilliant video, but my favorite part is 25:05 enthusiastically gathering the sloughed seeds to snack on!
Amazingly correct observation! 😅👍
It was such an enjoyment watching this. At first I couldn't believe that It was you, @satkaramsingh20 ! I remember tasting rye bread back in Stord
Hej Per!
I sure remember serving my bread in Norway, back in the day, but also tasting your bread, which was pretty good back in the day. 👍. Do you still bake?
I bake, for sure, every now and then. Usually I stick with the classic sourdough country style. But with my last bake I was inspired to put some grains and seed in it, but I didn´t take the time to let It soak long enough, so it became a pan bread instead of a boule 😅@@satkaramsingh20 So nice to see and listen to you, so knowledgeable
Hej då!
Love a recipe idea, Jon and Sat😊
The quiche or cheesecake jab made me laugh hahahaha
"Try some!" "What are you waiting for?" 😅
I love rye bread
Loved this! The only version of Rye we don't like [to be very kind] is "Icelandic Thunder Bread" which if I recall correctly baked low and slow [almost 24 hours]. Can never get enough other versions of Rye. Mill my own so I can mill to any level of coarseness. Also for some reason, Rye is the only sourdough bread my wife likes. She tolerates others that I make.
@@Hypervigilant, from what was said in the above comment, I don't think that acidity is the issue here... 😉
@@satkaramsingh20 The tartness or sour is what she objects to but that associated acidity is required for Rye. I've watched this video 4 times now and would love to taste this bread. I't hits all the other senses for me for an ideal bread. Don't know if I have enough bits and pieces of the recipe to try and make it but I'll try. Thanks for your expertise!
Dang! This is priceless.
I’m so excited about this video! I have rye berries, white Sonora berries and hard red berries so I am going to try this! I have been playing with rye for a few months now, but always incorporating bread flour for structure. Would love if you wouldn’t mind sharing your hydration percentage. If not I’ll just play with it.
About 100% - 105% in the final dough
Loved this video. I make a D as ish Rugbrød which is very similar to what you made. Wish I could taste yours.
that is a kind of bread I make every week!
Can you please share your recipe,? That would be most helpful!
@@ArtisanHomemadeSourdough-rw4hu I use about 150g-200g seedmix, let it soak in 850g water for at least 12 hours, then a mix of 900g flour and then between 200 and 300g sauerdough starter. As it is a very wet dough, I let it rise in a covered bowl (roomtemp about 6 hours, if you have other cooling opions longer) and then I shape it a bit, put it in a form with some seeds on the top and bottom, leave it 1 more hour resting and then in a hot oven! (I forgot, this is for 2 breads, one for me, that last me a week, one for a friend)
Thank you, I think many of us will love this!@@L0B0P1R4T4
Rye flour - 400 g
Wheat flour 2nd grade - 75 g
Fermented red rye malt - 25 g
Maltose molasses - 20 g
Sugar - 30 g
Salt - 5 g
Water - 510 g
And then 3 stages of making sort of levain + actual dough. It’s really really delicious bread
Thank you for sharing. I will try this as my first Rye bread.
Where can i purchase this healthy bread
I think you need to hire Sat Karam 😂.
Would allow you to work more on the business itself and offer a lot of valuable knowledge and experience.
Seems like he also enjoys baking in the infrastructure that you built over time.
Really enjoy the collaboration and the experimental baking. 👍
Bad idea. He needs to learn what he can and keep the business the one that he and his wife built from bare bricks. These are a benefit only to the man who is featured. After six months he would become a competitor across the street. If you have worked in the food business then you know how that works.
@@a.leehilliard4716, thank you for your opinion, but you couldn't be more wrong.
If I wanted to be Jon's competitor , I had already opened my own bakery "across the street".
😅
Thank you a lot for the video, I learnt so much from this! I wonder whether anybody has any tips for how to avoid a separated top crust? This happens to me sporadically. Could this happen because the starter in my cracked rye soak isn’t acidic enough? Or maybe the percentage of cracked vs fine-milled rye is too high (I use 1:1 currently)?
must happen next time you have to invite someone to visit you should maybe invite Irish Baker Abroad so he can maybe teach you how to make Danish rye bread with beer or if there is a microbrewery just around the corner where you can get some malted malt for the bread.. He is of Irish descent but raised in Denmark and can be found on most social media. and he can also make Danish pastry and cream cakes. He's actually quite skilled
What temperature do you bake this at?
Bring him back
Excellent video. I've been adding Rye, Buckwheat, and Whole Wheat to my sourdough and I have noticed I don't get as much spring as I used to. I've also had to cut back on the water a bit. Now, after watching this, I'm wondering if the rye enzymes might be playing a role is the smaller, less open crumb loaves.
I would love to see more videos with this guy. I feel like he has a lot to teach us.
Definitely, rye will inhibit your regular wheat loaf from rising as much as it normally does.
I would say up to 10% of rye flour into your mix, and a very strong bread flour, and you'll still be very happy with your oven spring.
( BTW, I'm the fye with the German accent in the video. 😅🇩🇪)
@@satkaramsingh20so you are the this guy?😂
@@satkaramsingh20I have a question for you. What would happen if you tried to leaven rye flour with a wheat starter?
@@MichaelRei99yep, I'm the guilty one... 😅
@@MichaelRei99using a wheat starter will certainly work somehow. What I came to understand though, is that you get the best results if the starter has the same origin as the prevalent flour in your bread dough.
Jon, what's the weight of a typical sourdough boule that you sell?
Their typical sourdough loaf isn't a boule shape, but batard.
If I remember correctly it is about 750g of dough, before the bake (a bit under 700 g after the bake.)
Does anyone know how many gallons/litres is the white rectangular tub they use to autolyse and bulk ferment the dough in, I really appreciate any guidance?
Check out Russian “Borodinskiy” bread. Rye + some molasses + lots of sophisticated work. Bread tastes amazing!
Have you guys experimented with horse breads?
What was the seed mix you added to dough and for the loaf pans if i my ask
It was called Super-Seed mix.
I recommend a mix of linseed, sesame seed, silunflourseed 1:1:1...though. no cowardly hacked grains, since they are too hard, when not soaked properly
Janie pozdrow Tate i dziekuje za swietny film, tez pieke żytni chcleb czasami ale niestety tylko ja go lubie, dzieci wola przenny
Can you post a list of the percentages of the different flours and grinds you used ?
> Rye, wholemeal (% and how fine ?)
> Rye, wholemeal, coarse (% and how coarse ?)
> Sonora White Wheat, wholemeal, fine (is it 20% ?)
Also, do you scald any of the rye batter ? If not, have you tried in the past and did it help any ?
Scalding with rye won't really give you any advantage or improvement...that's why there's no scald used in this recipe.
@@satkaramsingh20 Ah, so the acidification is the key step. Ive seen other channels using scalding with some of their specialty grain adds; and at the time it seemed to help just enough to look intriguing, but even they didnt do a rye % as high as the 80% used here. ill definitely demote scalding from my list of tweaks to try to just an optional compensation step for insufficiently fine grinds and focus more on pH. Thanks.
@@satkaramsingh20 Ah, looking back a bit, I saw they used scalding in their vid on Khorosan Sourdough.
@@RovingPunster Yes, "They" is "We" 😉
@@RovingPunster , it's not just about the acidic action. It is about raising a balanced mixture of lactic acid bacteria as well as acidic acid bacteria and wild yeasts in this 3-stage sourdough process..
🙏
I have seen other bakers use 50% of rye starter to bake that rye loaf instead of little rye starter with add in flour to build up stage II then adds in flour...
I've described that 3-stage rye sourdough process in tbe video. It creates this mild, yet complex flavor profile which you won't get otherwise.
🙏
Merhaba eminim.cook kıymetli bilgiler veriyorsunuz maalesef turkce alt yazi seçeneğiniz henuz yok 😢
1:36 Acidic - prevents "starch attack"
Actually acidity prevents enzyme-attack!
😉
This is such an interesting and inspiring method. But while the method can be learned by watching the video, it would be so helpful for home bakers to have the percentages. Can anyone explain why they choose to not share these?
This is not a channel to share recipes or to teach baking specific types of bread.
This here is about sharing the journey of starting, running, sustaining a bakery in the US, and sharing the joy and struggle of a life as bakers.
🙏❤️
I am very averse to “sour” sourdough . I much prefer the lactic acid flavors my starter produces. Is there a way to steer this bread in that direction?
This bread actually isn't sour.
Sour flavor derives from lactic acid bacteria, known from sour milk products, such as buttermilk, as well as acidic acid bacteria,, known from vinegar products.
And in the three-stage development, as shown in this video, the level of both acid bacteria is kept pretty much in check.
So , as a result, this bread has a mild, yet complex flavor profile!
@@satkaramsingh20that is good to hear!
Hi John can you ask your German baker what Kamut flour is translated to in Germen please
Kamut flour ist Kamutweizenmehl, oder Khorasan-Weizenmehl, s.a. hier de.wikipedia.org/wiki/Khorasan-Weizen?wprov=sfla1
Ausgezeichnet !!!
Who is your Guest Baker ?
@@GoneBattyBatsI'm a friend of Jon's and Amanda's. I met them when they were in Portugal in 2022. (There's a video on this channel about that visit)
@@satkaramsingh20 Thank you, a pleasure to meet you.
I love your videos! Pls could you make gluten free bread? Thank you
You need to consider that making gluten free bread is virtually impossible in a regular bakery, due to the constant possible cross-contamination with various other flours.
If you really want to offer gluten free bread, which deserves that lable, you need to open a completely separate production space.
And then even Jon and other team leaders, as well as drivers who need to visit all facilities on a regular basis would need to de-contamintate before entering the gluten-free facility.
Which, all in all is a sheer impossibility, from a practical perspective.
To me it's more of a Baked Porridge ✌️
Actually it's kinda true...😅
Hi guys!
Great channel. I'm a danish chef, and i have to say - check out danish rye bread, as i think that would be something you could learn from :)
Anyone have a basic recipe as a starting point?
The Internet is full of recipes for sourdough rye breads.
This is one of them:
ua-cam.com/video/HgLns9ujYlw/v-deo.html
hey Jon, we are coming into town on Friday. I hope you have some of this bread for sale. as a child of German immigrants reminded me of the breads of my childhood.
I wouldn't have too high hopes that Jon has already been able to integrate this rye bread into the proof menu...considering the last 6 weeks of holiday-craze.
But you need to try all the other wonderful breads and pastries..totally worth any trip 🙏❤️
Is the guy from Germany or Portugal :))) I think Portugal...by the way, please could you post a recipe?
He’s German but we met in Portugal 😁
I'm German who lived and started baking in Sweden, then moved to Portugal and had my own little bakery there. Now I live in Germany again, working as a baker too. But originally I am a civil engineer by university training, and an internationally certified yoga teacher trainer.
So, the essence of the story is:
Life is long and answers are sometimes not as simple as we assume.
😉
@@satkaramsingh20 thank you for your explanation and for sharing your knowledge!
Rye bread really needs to be cut thick, anything less than 1CM is too thin in my opinion, anything more and it becomes a chore to eat.
And having a good breed slicer (not a knife) is a must to get a good consistency in the slices.
As for the topping almost anything goes,
1) Butter, sliced tomatoes, lettuce, mayo, onions or shallotes with salt and pepper.
2) Butter, lettuce, boiled eggs (we like semi soft) cut into slices with a piece of bacon or shrimp and some pepper.
3) Butter, deep fried flatfish (plaice) filet, mayo and lemon juice.
In Denmark rye bread is eaten at the majority of the meals with an endless combination of toppings, but the bread is what makes you full.
My son and i came up with what we call "Konge madder" which kinda translates to "The kings lunches", madder does not exist in the UK or US dictionary, which is
4) Butter, warm liver pate (called leverpostej), pan saute onions (to your liking) and pan saute mushrooms, we use brown mushrooms (champignon) and if we go real crasy with bacon.
It is quite an intense deep or heavy flavor profile.
Actually in most countries rye bread will be sliced into rather thin slices (6-8mm) whereas wheat based breads are usually sliced into 10-13mm slices. That is due to the more dense crumb of rye bread, in contrast to the more airy crumb of wheat bread.
🙏
My sons grew up eating rye breads that I learned from German and Polish farm women in Texas. Sons fav topping for black rye bread is homemade pimento cheese spread. It's been a Christmas Eve tradition for us to have black rye, smoked meats and cheeses and simple night.
@@tanyabriggs8969 Thanks for sharing!
Cheese on rye bread is really tasty, i myself like a middle-strong cheese to go with it such as gouda with a slice of thin sausage or jam if i make it a sweet thing.
@satkaramsingh20
What countries cut it like that?
@@Fractal227
In all countries that are very used to eating rye bread and that I've lived in or visited, they are cutting rye bread rather thin. Since it's so dense and rich, it makes a lot of sense too.
Someone please scale this three stage recipe for the home baker.. Typical two loaves. Or point me where it's been done already.
1:20 90% of the time your "Bread mix" will go "bad" add some some salt to it so it wont start to Produce gas . Seed soked in water start to smell realy fast and the Special Taste you get is realy not for everyone (1 day without salt in the Fridge is usualy ok but 2 days are stretching that) . so be careful with that.
The Finished loaf looked realy good , with the way the Knive looked tho it could prolly bake a bit longer or the amount of cracked rye should be reduced a bit (cus of the grumbling while it was beeing cut, also it was not conected to the side there)
The Problem with keeping rye bread inside the Fridge over 1-2 days and its just not done in Germany that much is the Enzymes in the Rye have time to break the gluten apart and that can Introduce big holes inside the bread (all depending on the sourdough).
Hope you guys figure out a way that works for you to Produce the bread in Big Batches without introducing Errors to your bread.
Cool Video keep it up
I understand and appreciate your opinion. But you're not really making entirely correct statements. Nevertheless, thanks for your contribution and your appreciation.
🙏😃
@@satkaramsingh20 can i ask to elaborate oin that just a bit so i know where im wrong becase i do my job for 15 years with a Passion and a Master Decree in Germany and Basicly breath rye bread.
So i can work on a misconception i might have.
Thanks