This rye loaf is loosely based mostly on a submit by minioven. At the very least, it makes use of her total hydration – there’s extra levain than she suggests however that is what I had made. See

https://www.thefreshloaf.com/node/15736/mini039s-favorite-rye-ratio

I used stoneground rye from my native mill, which I am very unhappy to be taught simply closed. 20% of the flour was King Arthur bread flour – I am nonetheless a neophyte the place rye is anxious so I needed a little bit of a crutch. I constructed up the levain in a single step from a small quantity of all-rye starter. I’ve a ceramic oven-safe pot that’s taller than it’s huge so you’ll be able to’t name it a Dutch oven. It is most likely thought-about a stew pot, and I’ve baked soda bread in it earlier than. Sadly, this time the loaf caught badly, regardless that I had oiled the bowl.  I used to be fortunate to get the loaf out with out main injury.

Notes:

Flour
   – 500g whole
       – 110 g from starter
       – 390g added
           – 100g bread flour
           – 290g rye
   
Water (85% total hydration)
   – 425g whole
       – 110g from starter
       – 315g added

– 8g salt

– 2:30 PM combine with out salt – dissolve levain in water first, add bread flour, stir, add remaining rye flour.
– 3:30 knead in bowl. Clean high with water mist and pastry blade.
– 6:00 PM  take away dough, tuck into ball, place in oiled 1 1/2 qt clay pot **
– 8:30 risen perhaps not 2X, some small holes on high, dock with probe thermometer, bake
bake 380°F 30 min in oiled Emile Henri 2 1/2 qt  lid on, 40 min lid off ***

** Had risen, presumably between to 1 1/2 or 2X. dough was a stiff considerably sticky paste that obtained slick when misted.

And the crumb:

An total view:

The loaf did not dome up like minioven’s however it’s nonetheless a high-quality loaf of rye. The holes within the high are a mixture of air pores and docking with a probe thermometer.

For a high-rye loaf I feel it is fairly open. The crust is sift. The crumb is fluffy and moist, and a delight to chew toasted or not, particularly sliced thick. The bread will not be crumbly nor gummy. The flavour is delicate and it has grown on me to turn into one in all my favourite bread tastes. Too unhealthy I’ve to seek out one other supply for good rye now (and pay the delivery prices)

TomP