Right up front I will admit that this bread was a disappointment to me. I prefer hearty rye breads and at most, this had a very subtle rye flavor. I even tried to boost the rye flavor by the addition of caraway seeds that the original recipe did not call for. It is not that this is a bad loaf of bread, just not what I like for a rye bread. My favorite rye bread I have made so far is Artisan Sourdough Rye Breadhttps://ourweeklybread.com/wp-admin/post.php?post=116&action=edit&revision=612 at this link.
The original recipe comes from Chad Robertson’s book “ Tartine Bread”. The only changes I made to the recipe were to cut it in half to make one loaf, to add 2 teaspoons of caraway seeds that were lightly toasted and ground, and to bake starting with a cold dutch oven and oven.
The flours used to make this bread were King Arthur Organic Bread Flour and Hodgsons Mill Organic Stone Ground Whole Rye Flour. Disclaimer: I have no affiliation with with either of those companies.
The Formula
| Ingredient | Amount | Bakers % |
| Starter | 17g | |
| Water | 100g | |
| Bread Flour | 100g | |
| Dough | ||
| Leaven | 100g | |
| Water | 400g | |
| Bread Flour | 415g | |
| Rye Flour | 85g | |
| Salt | 10g | |
| Caraway Seeds | 7g (2t) |
The following is the process that I used to make this bread. It works for me but you may have a different process that works for you.
My Process
- Weigh out the ingredients for the leaven.
- Add the starter to the water and mix to incorporate. Add the flour to the mixture and stir until no dry flour remains.
- Cover bowl and let stand on counter overnight, but no more than 12 hours.
- Weigh out caraway seeds.
- Lightly toast the caraway seeds in a dry skillet until just fragrant.
- Let cool before grinding in a spice grinder or with a mortar and pestle.
- Weigh out the remaining dough ingredients. Reserve 50g of water.
- Mix together the 350g of water and starter and stir with a dough whisk until incorporated.
- Mix together the bread flour, rye flour and ground caraway seeds.
- Slowly add the flour mixture to the starter mixture stirring with a dough whisk and kneading by hand until no dry flour remains.
- Transfer the dough to a dough rising container or clean bowl.
- Cover and let stand for 1 hour to 1 hour and 15 minutes.
- Add 1/3 the salt and 1/3 the remaining water and fold the dough to incorporate. Repeat twice more with the remaining salt and water. There will be water remaining in the container. Don’t worry, it will absorb during the following stretch and folds. Cover and let rest 30 minutes.
- Stretch and fold the dough 4 time on 30 minute intervals.
- Let dough complete bulk fermentation. It will increase in volume by about 30% and if it is in a clear dough rising container you will see lots of bubbles through the side. Total time from adding the salt and water will be 4 to 6 hours, depending on ambient temperature.
- From this point on treat the dough gently. Use a dough scraper to remove the dough to a work surface.
- Use a bench knife to work flour underneath the dough and to form a round of dough. Use the bench knife to flip the dough over. Generously flour the top of the dough with flour. Continue to use the bench knife or your hands to shape the dough into a ball. Cover with a clean linen towel.
- Let the dough rest on the work surface for 30 minutes.
- Final shape the dough into a boule by your favorite method.
- Place the boule of dough seam side up in a floured lined banneton for final proofing and place in a plastic bag to prevent drying.
- Let dough proof until a finger poke slowly fills. It is better to be slightly under proofed, than to be over proofed.
- Place a 10” round of parchment in the dutch oven.
- Gently transfer the dough from the banneton to the dutch oven.
- Score the dough with a lame.
- Cover and place the dutch oven in a cold oven.
- Turn oven on to 450F. Timing starts when oven if preheated.
- Bake 20 minutes with the cover on. Remove the cover and bake an additional 20 to 25 minutes.
- Remove bread to a cooling rack and let cool 2 hours before slicing.
Bread came out with a good crust and a soft crumb with lots of holes.
I doubt I will make this bread again. If you enjoy mild rye breads this could be a good introduction to making your own rye bread.