Rye insanity | The Recent Loaf

Following essentially the most lately concluded einkorn experiments, I made a decision to plunge headlong into levain construct experiments, however this time with rye.

Certainly one of my typical rye breads is a forty five% darkish rye bread, 75% hydration, with all of the rye fermented for 11 hours in an in a single day levain (thus PFF can be 45%). BF and proof the following day for 4-5 hours, baked on the identical day.

I made a decision to bake two different rye breads for comparability. One wherein the levain consists of a double construct; the opposite wherein I combine my starter (it is a 50/50 rye/AP 100% hydration) immediately with all different components, however proof the dough for a similar period of time that it takes for the opposite levain-built breads. 

All three loaves are an identical when it comes to composition, i.e. 74% water, 45% darkish rye, 55% bread flour, 1.25% salt. (And walnuts and cranberries. I can’t resist.) Whole fermentation time was 16 hours at 20 levels. All baked for 30 minutes at 220 levels.

My preliminary predictions had been:

1) Straight starter loaf could be essentially the most bitter, adopted by the double construct levain, adopted by the only construct.

2) Straight starter loaf would have essentially the most flavour, adopted by the only construct, after which the double construct. 

2) Straight starter dough could be more durable to deal with in direction of finish of BF and shaping with extra gluten degradation (for the reason that bread flour can be fermented with SD from the beginning), doubtlessly a soupy mess.

Composition particulars:

Straight starter loaf: Combined 30g of starter with 97g of darkish rye, 118g of bread flour, 155g of water, and 5g of salt. PFF is due to this fact 6.5%. Briefly gave this two folds after which went to mattress. Two extra folds within the morning earlier than shaping. Dough was a lot looser by the point of shaping in comparison with different loaves. Baked 16 hours after preliminary combine.

Single construct levain: Combined 25g of starter with 97g of darkish rye and 80g of water to make levain. Autolysed 120g of bread flour with 78g of water in a single day. Levain left to ferment for 11 hours. Combined every little thing along with 5g of salt to make remaining dough. Extra 5 hours of BF and proof.

Double construct levain: Combined 11g of starter with 33g of darkish rye and 26g of water to make levain. Autolysed 123g of bread flour with 78g of water in a single day. Levain left to ferment for 8 hours. To this levain, added 70g of darkish rye and 60g of water then left to ferment for an additional 3 hours to double. Lastly combined with autolysed flour/water and 5g of salt to make remaining dough. Extra 5 hours of BF and proof.

Notice: Each levains had reached the identical top (i.e. equal rise) by the tip of the 11 hours earlier than mixing DT. I had hoped this may occur and was very stunned it truly occurred.

Outcomes:

 The straight starter loaf spreaded out just a little extra and had much less bloom. The double construct appeared to have essentially the most rise.

Crumb-wise, I believe the straight starter’s is essentially the most lovely. What do you suppose?

Variations in style and chew:

The straight starter loaf was solely very barely extra bitter than the only construct loaf. I favored it. The double construct levain loaf was the least bitter. If that is of curiosity to anybody: the ultimate pH of the only construct levain was 4.11 and of the double construct levain 4.55. 

The flavour of the straight starter loaf and single construct loaf are actually, actually shut. Extraordinarily good. The double construct levain loaf was just a little…flatter? The husband who was subjected to a blind style picked this out instantly. 

The chew. Now, the chew was just a little totally different. The straight starter loaf had a barely higher chew – considerably extra even, tender, a greater mouthfeel, in comparison with the levain loaves.

So all in all, the winner this time was the straight starter loaf. This has actually stunned me!