Sing a Song of Six Breads: A Pocket Full of Rye

90% Rye / Shaped in Brotform

This month the Mellow Bakers explored the Detmolder method of rye bread production.
This is a slow build, formulated in Germany, to get optional performance out of delicious rye sourdough. You do need time to make these loaves, and some consideration towards temperature, but the Detmolder method produces some delicious and complex ryes that any baker would be proud to present.

Rye gluten is rather week, so you won't get the elasticity that you do from wheat breads, but the flavour is deep and satisfying.
I did a month long project of comparing the loaves, and found that we liked the strongest rye (90%) the best. Feel free to experiment with the Detmolder method yourself, and see what you like best.

Three Stage Sourdough Ryes (70%, 80%, 90%)
adapted from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes
for the Mellow Bakers

Day One
Freshening
 70%- 1½ Tbsp Rye Flour, 1 Tbsp Water, 1 tsp Mature Rye Starter
 80%- 1½ Tbsp Rye Flour, 1 Tbsp Water, 1 tsp Mature Rye Starter
 90%- 1½ Tbsp Rye Flour, 1 Tbsp Water, 1 tsp Mature Rye Starter


Day Two
Basic Sour
 70%- 3.2 oz Rye Flour, 2.4 oz Water, all Freshening Sour
 80%- 3.2 oz Rye Flour, 2.4 oz Water, all Freshening Sour
 90%- 3.2 oz Rye Flour, 2.5 oz Water, all Freshening Sour

Day Three
Full Sour
 70%- 7.7 oz Rye Flour, 7.7 oz Water, all Basic Sour
 80%- 8.6 oz Rye Flour, 8.6 oz, Water, all Basic Sour
 90%- 8.6 oz Rye Flour, 8.6 oz, Water, all Basic Sour

Day Three or Four
Final Dough
70%- 11.2 oz Rye Flour, 9.6 oz Bread Flour, 13.4 oz Water, 1 Tbsp Salt, 1 tsp Instant Yeast, all Full Sour

80%- 13.5 oz Rye Flour, 6.4 oz Bread Flour, 13.5 oz Water, 1 Tbsp Salt, 1 tsp Instant Yeast, all Full Sour

90%- 1 lb, 7 oz Rye Flour, 3.2 oz Bread Flour, 13.7 oz Water, 1 Tbsp Salt, 1 tsp Instant Yeast, all Full Sour

80% Rye / Baked in Loaf Pan

Directions - The Build

Day one - your starter should be nice and healthy, mix up ingredients for the Freshening. Cover and let ferment at room temperature for at least 6 hours, or overnight if cool.
(Ideal temp - 77°-79°F)

Day two - Add in the ingredients for Basic Sour and stir well. Cover and let ferment overnight. 15-24 hours.
(Ideal temp - 73°-80°F)

Day three - Add in the ingredients for Full Sour and stir well. Let ferment at least 4 hours, or overnight if cool.

Final day - set aside a small portion of your build as a mature sourdough culture for another project.
Add the rest of the ingredients listed under Final Dough. Mix to combine with a spiral mixer. You will need to stop and push down the dough from the sides from time to time. Dough will be sticky, do not add flour.
When fully combined, knead on a board for 4 minutes. Let rest, covered, for 20 minutes.

70% Rye / Free Form Loaf

Divide and shape - Divide dough into two, shape into loaves. Rounds, ovals, free-form, brotform, or even loaf pans are fine.

Let rise, covered, for 1 hour at 82°F or longer for cooler temperatures. There is not a lot of oven spring in these breads, so you want them to rise some before baking.

Preheat the oven, with a stone, to 480°F at least a half hour before baking.

Score loaves with a dough docker and mist lightly before loading into the oven.
Bake at 480° for 10 minutes, then lower temperature to 410° for a total baking time of about 40 minutes.

Let cool completely on racks, wrap when cool and let sit overnight before slicing.

Notes 
- all water used should be water that has stood out overnight - to release any chlorine and to come to room temperature.
- if you aren't getting quite the temperatures required in the instructions - make up the difference with time. A cooler ferment needs more time, use your own discretion. 
- all ovens are different, baking times may vary slightly.

This bread has been Yeastspotted!