25% dark rye sourdough loaf, 80% hydration
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- Опубліковано 7 жов 2024
- I bake a lot of different breads for my family. However, our weekly staple is this - 25% dark rye sourdough bread. Why is it our staple? It’s easy - the flavour is amazing! Also this loaf has a nice crust and a soft crumb that stays soft for days.
Adding rye does make the dough a little trickier to handle but at 25% it’s still very manageable. I don’t really add times to my process because it varies a fair bit depending on temperature and humidity. Recently, it’s been a lot hotter here and sometimes I feel like I’m rushing against time to get the dough ready structure wise! Typically what I do then is to reduce my levain or reduce my room temperature (yes I turn on the AC).
Here’s the list of ingredients!
180g bread flour
75g rye flour
45g wholewheat flour
230ml + 5ml (for salt) water
60g levain, 100% hydration
6g salt
Hope you enjoy the video and trying out this bake!
You have done Good Job!
Will give this a try, I just finished a similar bread with 130% hydration and baked it in a Dutch oven.
Beautiful rye
Thank you for the recipe and fabulous view on how you fold and shape your bread: slow and easy to follow. I love to bake with rye flour which I mill myself. I just subscribed to your channel; can’t wait to receive more of your videos. Wishing you a lot of success.
Thank you for your lovely comment/ feedback and subscriptions to my channel! I’m glad the video was if help and hopefully you’ll find more future content that you can use! Thanks again for your support 😊
Today I used your recipe, but I added also a few walnuts to the dough...... what can I say, its by far the best recipe I've ever tried ❤.... thank you so very much for sharing 😊
Thank you for your feedback! I’m very happy to hear that you enjoyed the recipe! ❤️👍🏼
Perfect crumb!
Thank you 😊
Oh thank you for that! Now I know, it’s not like cake which you can’t open the oven in between, for bread, you actually open the door in the middle to add foil. Thank you for that!
Just baked a loaf using this recipe! Turned out great!!
Thanks for trying out the recipe! I’m happy to hear it turned out great 😊👍🏼
amazing video thank you so much! May i know if i can use an air fryer to bake this instead of an oven? Are the time and temp the same if i use an air fryer?
thanks that's a great vid, I feel like 25-30% Rye seems like the limit to how much rye you can do to still go into conventional modes of kneading like the stretch and fold etc, what do you think? I had a little catastrophere with a 50% rye bread that I tried to lay out on the bench recently, but I think if I had less Rye content, I might have been able to perform what I wanted to do (Bertinet folds etc.), with 50% there just was not enough Gluten development and the dough got continuously more sticky and like joghurty cement :/
That is a beautiful loaf. Do you mind listing some of the times? Because I’m
In Singapore too and with our humidity and our heat a lot of the recipes I try to follow end up failing. Thanks!
Thanks! And sure. For this one, I typically do this:
Autolyse for about an hour. Add levain and let rest, then 30mins later add salt. Stretch and fold, lamination and 2 sets of coil fold… I do this in the span of 4 hours - each I space out about 30-45 mins depending whether the dough has relaxed enough after the last step (my BF sometimes go up to 5 if it’s a rainy day). Then I’ll shape and final proof between 45mins to an hour. I usually pre-heat my oven then for 45mins. If dough is ready for baking before my oven is ready, I’ll put it in the fridge. Finally, score and bake. Hope it helps!
Hi thanks for getting back to me! That’s super helpful.
@@brendanwong24 no worries and have fun baking!
Are you using white bread flour?
Going to try this recipe. Can I bake in a Dutch oven ?
Yes you can use a Dutch oven. I don’t use one because I’m super clumsy and I don’t want to risk burning myself 😅 do let me know how it turns out.
It’s very inspiring! Did you cover with the foil for the first 25mins baking or the last 20mins baking or foil for the whole baking process? Thanks again for your hard working 😊
Thanks for your kind comment! I cover at the last 20 mins. Sometimes it is less than 20 mins - I cover when I think the colour looks dark enough. I don’t like too dark crust 😅
How's about rest dough time ? Please kindly tell me .
Hi there, I’ve shared in another comment before but let me copy that for you:
I typically do this:
Autolyse for about an hour. Add levain and let rest, then 30mins later add salt. Stretch and fold, lamination and 2 sets of coil fold… I do this in the span of 4 hours - each I space out about 30-45 mins depending whether the dough has relaxed enough after the last step (my BF sometimes go up to 5 if it’s a rainy day). Then I’ll shape and final proof between 45mins to an hour. I usually pre-heat my oven then for 45mins. If dough is ready for baking before my oven is ready, I’ll put it in the fridge. Finally, score and bake.
Thanks for your reply
@@phuoctinh4517 no worries 😊
Oh may I also ask how do you tell it’s ready for baking no matter it’s overnight proof or on the day? What’s the sign of over proofing? And does it need to be back on room temperature before baking? Sorry about too many questions just want to follow your instructions carefully 😅
I usually do same day baking - I will poke the dough to test. If the indent comes back quickly and disappears, I will proof a bit longer and test again. If the indent doesn't bounce back, it is over-proofed. I usually try to test earlier so that I don’t overproof. If I do overnight in fridge, I take the dough out and let it sit while I pre-heat my oven. It is usually still a little colder than room temp before baking. I don’t find an issue with that so far.
@@MGBakes oh thank you a lot! May be hot water under the bread after out from the fridge haha 😆
@@唐己 hahaha I actually like it a bit colder. Easier to score the dough.
Do you think this bread would be suitable for a beginner baker to try?
@@samtriesit it is a bit harder to handle due to the flour mix and hydration level. However if you do try, feel free to drop me questions.
Thanks for the video! How long do you proof the dough for approximately?
Thanks for watching. My bulk is about 4-5 hours, really depends how hot it gets here. It is typically pretty hot where I’m at but at times it’s just simply scorching. The final proof is about an hour. Hope that helps.
@@MGBakes thanks for the reply! when you say "bulk", do you mean from the moment you put the water and flour together until the final proof?
@@diglettdigdig no, I meant from when I add the starter. The adding flour and water is teh autolyse - which I like as it strengthens the dough.
@@MGBakes thanks so much!
@@diglettdigdig you’re welcome ☺️
Sorry but you miss a lot. You title says NO KNEAD but you knead endless, plus often you don't give any info for how long you rest the dough. Further i saw a spray bottle, but you don't explain what you do with it?
Thanks for your feedback. It’s helpful.
The “kneading” you mentioned were mainly incorporating of items eg when I need to mix in the starter, I needed to make sure it’s properly and evenly incorporated and likewise with the salt. The reason why I showed the entire part of those is so that viewers can see how it looks once incorporated properly. After which it’s stretches and folds, coil folds and lamination.
Ah yes, the water bottle - sorry about that. I usually wet my hands a lot to prevent sticking. So I spritz water on surfaces, my hands etc.
Lastly, I used to share resting, proofing time etc and had quite a lot of questions on those, which made sense because people are located in different areas with temp and humidities that are different. For example most of my resting time is only 15-20 minutes because it’s crazy hot and humid here. But it won’t work if you don’t live in such climate. As such, I would recommend watching if the dough has relaxed. Hope it clarifies.