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    Rye Bread

    Uploaded by

    Ed Garbett
    The document shares a recipe for homemade whole grain bread along with instructions and notes. It recommends starting the recipe the evening before by mixing water, sourdough starter, and whole wheat flour and letting it ferment overnight. The next day more ingredients like water, rye flour, white bread flour, and spelt flour are added along with salt and kneaded before refrigerating for 24 hours. On the third day the dough is formed into a boule, proofed for 5 hours, and baked for 40-45 minutes at 485°F. Notes provide guidance on measurements, temperatures, baking times and adjustments for varying ovens.

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    Rye Bread

    Uploaded by

    Ed Garbett
    3 views1 page
    The document shares a recipe for homemade whole grain bread along with instructions and notes. It recommends starting the recipe the evening before by mixing water, sourdough starter, and whole wheat flour and letting it ferment overnight. The next day more ingredients like water, rye flour, white bread flour, and spelt flour are added along with salt and kneaded before refrigerating for 24 hours. On the third day the dough is formed into a boule, proofed for 5 hours, and baked for 40-45 minutes at 485°F. Notes provide guidance on measurements, temperatures, baking times and adjustments for varying ovens.

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    The document shares a recipe for homemade whole grain bread along with instructions and notes. It recommends starting the recipe the evening before by mixing water, sourdough starter, and whole wheat flour and letting it ferment overnight. The next day more ingredients like water, rye flour, white bread flour, and spelt flour are added along with salt and kneaded before refrigerating for 24 hours. On the third day the dough is formed into a boule, proofed for 5 hours, and baked for 40-45 minutes at 485°F. Notes provide guidance on measurements, temperatures, baking times and adjustments for varying ovens.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    3 views1 page

    Rye Bread

    Uploaded by

    Ed Garbett
    The document shares a recipe for homemade whole grain bread along with instructions and notes. It recommends starting the recipe the evening before by mixing water, sourdough starter, and whole wheat flour and letting it ferment overnight. The next day more ingredients like water, rye flour, white bread flour, and spelt flour are added along with salt and kneaded before refrigerating for 24 hours. On the third day the dough is formed into a boule, proofed for 5 hours, and baked for 40-45 minutes at 485°F. Notes provide guidance on measurements, temperatures, baking times and adjustments for varying ovens.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    of 1

    Ive posted his recipe, instructions and accompanying video here.

    Whether or not it approaches the supreme heights of Poilne bread itself, I thought the results were fantastic. Certainly the best (mostly) whole grain bread Ive baked and on par with some of the best whole grain bread Ive had anywhere. I can hardly wait to get that wood fired oven built! Start the recipe in the evening Evening of Day 1: Mix together:

    200 grams (7 oz. or 7/8 cup) water 120g (4 oz. or 1/2 cup) sourdough starter 236 grams (8 1/3 oz or 2 cups) whole wheat flour

    Ferment (let sit out at room temperature covered loosely with plastic) at 69F for 12 hours. Morning of Day 2: Add to Day 1 ingredients:

    274 grams (9 2/3 oz. or ~1 1/4 cup) water 85 grams (3 oz. or 7/8 cup) rye flour 250 grams (8 3/4 oz or 2 cups) white bread flour 170 grams (6 oz. or a tad over 1 3/4 cups) spelt flour 13 grams (scant tbs.) salt

    Knead, place in plastic covered bowl and refrigerate for 24 hours. Morning of Day 3: Form a boule (round loaf) and ferment (let sit out on counter) 5 hours at 69F. Bake at 485F for 40-45 minutes. Notes: The recipe was created using grams for measurement. For those without a kitchen scale I have translated to ounces and cups. Some of the measurements dont translate all that nicely, but what I have here is close enough. Thanks to Franz Conrads for calculating the dough hydration levels in bakers percentages terms for this recipe. Dont sweat the 69 proofing temperatures too much. If you come close, great, but I go with whatever my house temperature is at the time. If its summer and your house is very warm, do try and find the coolest spot you can. Temperature does impact results but unless you are running a bakery, you may enjoy the varying outcomes. The original recipe calls for 20 grams of salt. Too much in my unqualified opinion. 13 works just fine. Feel free to experiment. Regarding baking time and temperature, all ovens vary somewhat and you might have to make some adjustments here. After the first couple of times with this recipe, I found the bread baked just right in my La Cloche at 485 F for the first 30 minutes, then 10 more minutes at 450 with the lid off. If you treasure big holes in the crumb, experiment with increasing the hydration. Youll get a flatter loaf, but more open crumb.

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