Thursday, November 14, 2013

65% Three Stage Sourdough Rye Bread

One of the best breads I have had in a very long time! I love these long process breads! 

This is Jeffrey Hamelman's Three Stage, 70% Sourdough Rye Bread with a few minor changes. First of all, this recipe calls for medium rye flour, so I replaced 50g of the medium rye flour with bread flour to compensate for the fact that I used whole rye in this bread. Also, instead of using Jeffrey Hamelman's method for a three stage starter, I used an approach taught to me by Karin Anderson, a fellow blogger and bread baker located in the state of Maine. Other than those two changes, the bread is made exactly the same way that Hamelman writes about. 

The starter is made in a new style. 50 grams of starter is combined with 100 grams of whole rye flour and 100g of water and is then allowed to sit covered at room temperature for 6-8 hours. The build is then fed 100 more grams of both flour and water and is then allowed to sit at room temperature for another 6-8 hours. The third stage again adds 100g flour and 100g water and this is allowed to sit again for yet another 6-8 hours. I then used all of this mix, minus only 1-2 Tbs, which I put back in with the rest of my starter in the fridge.

A lot of sourdough build in this one


I realize that if I had used Hamelman's method, much less of the actual starter would have been used in the build. This probably accounts for this bread being particularly sour, even after a 24 hour rest. All in all, I think that it is the three stage build that has provided more depth in acidity to this bread. 

The mix is actually quite simple once you have the starter completely built. Place all of the ingredients in the mixing bowl and mix on first speed for 4 minutes and then on second speed for an additional 1 to 2 minutes. This bread is made without yeast, but still requires one hour to ferment and one hour to proof. Hammelman suggests docking this loaf with a dough docker, but I just scored it like I normally do. This scoring created a bread with a rather funky new slash pattern.

This bread is baked at 490 degrees for ten minutes. Then, the oven is reduced to 410 to finish baking for about 30 additional minutes, or until the bread is fully cooked. It is very important that this bread be given a full 24-36 hours to rest. This rest allows the crumb to settle and lets the bread come to completion. Do this, and you will have a bread that will be absolutely awesome! 

The consistency after the mix

My first bite of this bread keeps me wanting more. It is pleasantly chewy and pleasantly acidic. I am very fond of this three stage technique and believe that I can easily adapt it to most of my rye breads. This is another bread that I will be baking again in the future.

The final product (repeat picture)


 Bake On
-The Rye King


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