sourdough with a touch of rolled rye

What is a Sunday without a home-baked loaf of sourdough?

You got it right – it is almost impossible!!!!! :))))

Since I started sourdoughing last August, except one weekend and when I was away for vacation/business trip, I baked a loaf or two every…single…Sunday! 🙂

I keep experimenting with the rolled cereals/grains in my sourdough loaves. My recent a couple trials including the soaked rolled oat and flax seed in sourdough (for example, here and here) have been quite successful. I think they help with  the moisture even though they lack the gluten so they take up only a small part of the total dough (other wise the loaf does not rise – I know by experience – unless you want a flat and stiff loaf, do not try to have a loaf with only rolled oat).

Anyways, I saw and purchased the rolled rye a couple of weeks ago. Honestly I have no idea what it could be used for, but I thought it would be a nice addition to my baking adventures and a nice ornament for the crust. I was not wrong.

This is the biggest loaf I have ever baked so far; thus rather than a boule I opted out for a baton loaf (I thought it would bake more evenly). Also, I proved the dough in a large plastic bag that kept it somewhat warm (something like a greenhouse effect). I am glad I remembered to do this as I think it reduced the proving time.

Recipe:

• tend to the starter and prepare the levain as explained here
• mix 1 cup of rolled rye with 1 cup of water, soak for 30 min
• add the rye mixture,  1 1/4 cups of starter, 1 cup water, and 2 tbs sugar together and mix well
• add 4 cups of bread flour and 2 tbs of salt. Mix and form a shaggy dough. It will be a little bit sticky dough
• stretch and fold 4-5 times at 30-60 min intervals
• cover, wrap with a thick towel, and rise at room temp over night. My kitchen is around 17 C
• the next morning, take the dough on a floured surface, expand and form a rectangular dough, and then fold over itself to form a baton shape
• cover and rest for 10-15 min at room temp
• re-shape if required and place on parchment paper on a cookie sheet
• cover with a thick towel and place in a large plastic bag; tie the ends of the bag and rest for 5 hours at room temp
• pre-heat the oven at 375 F
• wet the surface of the loaf with your hands and sprinkle with rolled rye. Gently press to make sure the flakes will stick. Score the loaf as you please
• bake for 55 min
• cool down and enjoy!

Happy baking!

my beautiful starter has been very happy today 🙂

this is the rolled rye and water mix… I know… I know… it does not look great, but trust me, it does the dough really good 🙂

this is the dough right before I left it for the overnight rise

and, in the morning I was met with my dough 🙂 it has risen so much! this is always delightful to see 🙂

the shaping did well, but the loaf is really huge.. the biggest I have ever baked 🙂

and 5 hours later, it has risen well – time to score 🙂

I like this pattern of scoring – very practical and looks great. I also love coating the surface with seeds or flakes – this time rye flakes 🙂

this loaf has been great. I mean, look at these air packets… hmmm. I am al most sure this is one the best loaves of mine ever 🙂

another look at the crumb