Starting Over Part II - Sourdough Rye

Fed both of my starters before leaving for work on Saturday.

One with white flour and one with organic rye.

 I used 80g of the rye discard to make a biga/preferment. 

The preferment was also made with rye.

The starters and 

the rye preferment had more than doubled by the time I got home from work.

 Starters went into the fridge and 
the preferment went into a batch of rye bread 
which also went into the fridge for a cold fermentation.
 I was working on Sunday so Matt took the dough out of the fridge
 late afternoon so it would be ready
 for shaping and proofing by the
time I got in from work.

Baked two rounds in Dutch Ovens.

Sliced this morning for breakfast.

If you look closely you can see a little shine on the crumb.

Sourdough Rye

Rye Biga/Preferment

60g to 80g sourdough starter
220g rye flour
220g water

Mix together and leave for 6 to 8 hours or until almost tripled.

530g bread flour
290g water (68%)
15g cocoa (for a darker rye)
40g molasses
2 tablespoons melted butter
20g salt

Mix cocoa with flour.  Add to biga along with water, molasses and melted butter.
Mix by hand and let rest (autolyze) for 20 to 30 minutes.

Add salt.  Mix well and let rest again for 20 to 30 minutes.

Stretch and fold 4 to 6 times, 20 to 30 minutes apart.
Dough will feel softer than regular dough.

Bulk rise in refrigerate overnight.  Take dough out of the fridge and leave on counter to warm up.  Shape, proof and bake.

Bake on stone or in Dutch Oven.

If baking in dutch ovens -  while loaves are proofing, preheat pots in the  oven at 500°F.
Lower heat to 475°F and bake for 20 minutes.  Remove lid and bake another 15 to 20 minutes.  Internal temperature should be at least 200°F.


Regular Rye Bread Recipe
in both Metric and Imperial measurements.


425g white flour
175 g rye flour
75g Whole Wheat
460g water
2g cocoa (Optional for a darker rye)
22g  butter, melted
22g Molasses 
6 g yeast
20g salt


Mix the two flours and cocoa together.  Add water. Mix by hand.
Cover and let rest (autolyze) for 20 to 30 minutes.

Mix the yeast with 2 to 3 teaspoons water.  Let sit for a couple of minutes.
Add to flour along with salt and butter. Use the pinch and fold method to incorporate. Do this 4 or  5 times. Cover and let rest
again for 20 to 30 minutes.

Stretch and fold the dough three or four (or more)  times about 20 minutes apart. And then leave to rise until more than double.

Shape dough into two loaves or three or four small baguettes (Good for cocktail rye)

Bake in a preheated 500°F oven for 20 to 25 minutes.  Spray loaves  and add some  steam by tossing some water into a pan in the
bottom of the oven.   Bake until  internal temperature reaches at least 205°F.


Imperial
Rye Bread
=========
1 1/2 cups rye flour
3 cups bread flour
1/2 cup whole wheat
2 teaspoons yeast
2 to 3 teaspoons salt
1 tablespoon molasses
2 tablespoons melted butter
Approximately 1 1/4 to 1 1/2 cups water
Egg Wash