90% Rye bread according to Detmolder method

Category: Sourdough bread
90% Rye bread according to Detmolder method

Ingredients

Fresh sourdough (Freshening):
3 g mature 100% hydration rye sourdough starter
11 grams of water
9g whole grain rye flour
Basic sourdough \ dough (Basic sour):
Fresh sourdough (see above)
70 g of water
90g whole grain rye flour
Mature sourdough \ dough (Full sour):
Basic starter culture (see above)
245 grams of water
245 g whole grain rye flour
Dough:
Mature leaven (see above)
388 g of water
473g rye flour (I use whole grain, but you can use peeled flour for a lighter loaf)
91 grams of high gluten flour (such as King Arthur Flour)
17 g salt

Cooking method

  • And I bake all the rye bread ...
  • 1. Fresh starter culture.
  • Dissolve the rye sourdough in water. Add flour and mix thoroughly. Leave to ferment for 5-6 hours at a temperature of about 25-26 grams. C (77 to 79 ºF).
  • 2. The main leaven / dough.
  • Distribute fresh starter culture in water. Add flour and mix thoroughly. Leave to ferment for 15-24 hours at a temperature of about 23-27 grams. (73 - 80 ºF). The fermentation time depends on the temperature - in a cool place you need to leave the dough longer, in a warm place - it will take less time.
  • 3. Ripe leaven / dough.
  • Distribute the basic starter culture in the water. Add flour and mix thoroughly. Leave to ferment for 3-4 hours at a temperature of about 29 grams. (85 ºF).
  • 4. Dough:
  • Spread the starter culture in the water. Add all the flour and salt. Hand knead for about 10 minutes or, if using a planetary mixer, knead for 4 minutes at full speed and 1 to 1.5 minutes at second speed. (This is Hamelmann's requirement. I do not have a mixer and I do not understand the different speeds, but I hope those who have machines will be able to follow this instruction).
  • There will be a minimum of gluten growth. You won't even notice it.
  • Leave the dough to ferment for 10-20 minutes (due to the high percentage of fermentation (ripening), which takes place in three stages, it takes a very short time to ferment)
  • Divide the dough into 2 portions and form into either round or long loaves. Scratch the loaves and place them seam side down in the proofing tray (* from the author's fabric). Leave for proofing for 1 hour at a temperature of about 28 grams. (= 82F)
  • Preheat oven to 249-254C (480-490F) and place a container of water to generate steam. (A high oven temperature will help to quickly reach the desired temperature inside the loaves, i.e. above the values ​​at which the amylase activity stops). At the end of the proofing, place the loaves in the oven and bake for 5 minutes with steam, then 5 minutes without steam. Then the temperature must be reduced to 210 grams. (= 410F) continue baking for 40-50 minutes. Remove the baking sheet, remove the loaves and cool completely on a metal wire rack. Soak the loaves for at least 24 hours before slicing to stabilize the crumb.
  • PS I did everything strictly according to the recipe, only instead of high-gluten flour I took MacFoo plus two tbsp. l. panifarina, all together 91 g .. In the sourdoughs, I used rye flour, and in the dough - peeled. I needed it for three tbsp. l. more than the recipe.
  • Of course, I can't stand the day for the crumb to ripen, as the author recommended. But until tomorrow the bread will stand uncut.
  • 90% Rye bread according to Detmolder method
  • I forgot to say that I added 1.25 tbsp to the dough. l. buckwheat honey. We love rye bread, a little sweetened. Do not be intimidated by the seemingly long cooking process. General work here at most - half an hour.
  • I kneaded the fresh sourdough late in the evening and left it overnight. In the morning I kneaded the Basic starter culture, and left it at room temperature for a day. The next day, I put the Mature sourdough next to a mug of boiling water in the microwave for 4 hours. The cooled water was exchanged for boiling water. After kneading the dough and forming the loaves, I put them to the battery. An hour and a half later - for baking in the oven. Well, it turns out that for all its duration, the process is not labor-intensive at all. And the bread is delicious ...

The dish is designed for

The output is about 1500 (the measure of weight was not in the author's text) (2 medium loaves)

Note

HERE 🔗
The original recipe is in English, so I asked Irishka-rigich translate, which she kindly did. Here is the translation of the author's article.

I recently got a comment from a reader who was desperate to bake bread with 100% rye flour. “Oh, I wish I could bake rye. Rye, true 100% rye, rejected me and always came out with a dense, compressed (but not rocky) crumb. " So I got to work, trying to find a recipe using 100% rye flour that would not yield "density" and "compactness". I re-learned and rediscovered a lot of interesting things about rye, mainly from the book "Jeffrey Namelman's Bread". I'll share a little with you ... it's important to understand the unique qualities of rye in order to bake high quality rye bread.

1. Rye flour does not have a high gluten content, unlike wheat flour. For this reason, rye flour dough will not create a strong gluten mesh and will be denser in structure.
2. Rye flour differs from wheat flour in its high content of bran and fiber. This allows it to absorb more water. Bran and fiber also inhibit gluten "growth" due to sharp edges that damage the gluten mesh.
3. Rye contains more soluble sugars than wheat. Therefore, rye dough / dough grows more quickly than wheat dough. This property, along with the inability to form a gluten net, means that you must carefully and carefully watch the rye dough so that it does not ferment and settle.
4. Rye bread is characterized by a high content of pentosans (about 8%), polysaccharides found in plants. Pentosans absorb a lot of moisture and compete with glutenin and gliadin (2 components that make up gluten) for moisture, slowing gluten growth. In addition, these pentosans are quite fragile and can break down if the rye dough is kneaded for too long. (This is a problem if you are using a kitchen machine to knead the dough. Hand kneading is delicate enough for rye dough, but this kind of kneading can be difficult due to the viscosity of the dough.)
5. Rye flour contains a lot of amylase, an enzyme that is involved in converting starch into sugar. Starch provides the structure of the bread and is vital for the formation processes and good proofing of bread. Sugars interfere with the formation of a good crumb structure and, perhaps, cause a sticky sticky crumb if their amount is exceeded. During baking, starches gelatinize at 50-60 degrees C (122º - 140ºF). Amylase activity is accelerated at high temperatures and does not stop until the amylase is destroyed, when the temperature inside the loaf is about 80 degrees C (176ºF). This means that the amylase will continue to break down the starches, making it difficult to form a good crumb. This process is known as “starch attack” and results in a sticky, sticky crumb. Wheat flour dough does not give such results, because it contains less amylase and the gelatinization of starches in wheat flour occurs at a higher temperature - 70-90 degrees C (~ 158 - 194ºF), providing a smaller "window" for amylase activity and thus less threat for crumb. However, bakers have a formidable weapon against "starch breakdown" - leaven. The acidic properties of the sourdough slow down the amylase activity and stabilize the crumb.

I could continue, but I think this is enough to explain the recipe that I will put below. Please look for confirmation in Hamelman's book, it is informative, scientific and well written. So, concluding my research on rye flour, I decided that given the natural properties of rye, 100% rye bread would have a firm crumb. This is not necessarily a negative property. A dense, moist slice of rye bread - great with spicy cheeses, mustard or fruit preserves. So instead of trying to find a recipe to lighten the inner texture of rye bread, I tracked down one recipe focused on presenting all the excellent properties of rye sourdough.
Hamelman's book has a section on baking bread using the Detmolder method. The Detmolder method is a three-step method involving a series of rye starter “constructs”, each designed to reveal the specific qualities of the starter.
Distinctive features of rye sourdough are yeast, acetic acid and lactic acid. Each component opens up under the influence of certain conditions - humidity, temperature and duration of fermentation.
The Detmoler method focuses on developing the properties of each component by monitoring the condition at each kneading step to promote the formation of either yeast, acetic acid or lactic acid.
The first construct is called Freshening, which supports the development of yeast activity in a well-humidified environment at about 26g. C (78ºF) 5-6 hours.
The second construct is known as the Basic sour. It allows acetic acid to open in the dough, requiring a denser (slightly humidified) environment that ferments in a cool temperature for 15 to 24 hours.
Last construction Full sour. This stage of fermentation lasts 3-4 hours at a high temperature of 29 degrees C (85 ºF), revealing the properties of lactic acid. To achieve the best results, the highest precision and clarity is required at every stage in terms of temperature control and fermentation time.
Since I bake bread at home, I do not have a special thermo-controlled box or any unusual utensils to fully follow the Detmulder method. But I try to match as much as I can. It is always cool in the hallway leading to the back door, so I put the dough there in the Basic Sourdough stage. Placing the protective container with the dough on the top of the oven pilot light allows a temperature of 29 degrees C (85 ºF) to be reached during the mature fermentation stage. In short, you have to use your ingenuity, but I am always happy with the result.
The dough grows vigorously, indicating that the yeast is fresh and healthy and I can feel both a delicate creamy consistency from lactic acid and a slight sourness from acetic acid in the finished bread
Just one word of warning about rye bread. If you plan on kneading it without a mixer, be careful. It is very viscous and stringy due to its high rye content. I didn't use a mixer and ended up kneading the dough, which forced me to vigorously toss the dough all over the counter, being careful not to mess too much. (A bench knife helped with this process.) The viscosity of the dough made the loaf formation process much more difficult. I suggest dusting the work surface generously with flour, gently brushing off any excess adhering to the loaves with a brush.
Hamelman also offers two other versions of Detmolder rye bread using 70% and 80% rye flour. These loaves will come out with a lighter texture for those who want whiter than light bread, but at the same time with a rich rye flavor.

Admin

Gasha, looks very impressive

And we all turn out to be around the ripe sourdough (dough), and everything in order to make delicious bread

Thanks for the recipe
Gasha
Admin, And thank you - for the praise !!! I would be glad if you like the bread
Admin

Gashaunfortunately this bread composition is not for me

But, I watch your bread with great pleasure - what if I take it out of your technology for whites, I find a lot of interesting things for myself
Gasha
Admin, yes, I noticed that we have different preferences ... And I, in time for wheat, am indifferent ... Well, except for muffin, of course.
Deyrdre
Heh, I just mastered it this week. Since I started Hamelman's book, I tried to do it all ... Can I "try" you a little to sort out the misunderstandings?
My loaf at the last proofing rose twice, but the "Oven spring" (this is when it bursts at the beginning of baking in the oven) was completely absent. Is this how it should be or have I messed up somewhere? (Honestly, out of habit, I sprayed it with water from the heart before putting it in the oven, so it began to crack right before our eyes)
90% Rye bread according to Detmolder method
My crumb looks almost the same (I still withstood it for 36 hours), and the crust is lighter (well, I didn't add honey, so it might be as it should be), but it tastes ... It is NOT SURDIC! That is, there is little, but very little. At first, the taste is very close to the Soviet round, but while you chew it becomes somewhat sweetish, without the slightest sign of "sourness" in the aftertaste, like round had. Is it the same for you, or is everything right?
Thank you in advance and excuse me for being this bore "detailed"
Gasha
Deyrdre, I love bores, she's so ... Moreover, I'll tell you a secret, it seems to me that you can't bake good bread without boredom.

My loaf at the last proofing rose twice, but the "Oven spring" (this is when it bursts at the beginning of baking in the oven) was completely absent. Is this how it should be or have I messed up somewhere? (Honestly, out of habit, I sprayed it with water from the heart before putting it in the oven, so it began to crack right before our eyes)

I can’t say that the bread was ripped so much at the beginning of baking, but still it increased in volume. I do not spray the bread, but put a frying pan with boiling water immediately down the oven.

I tried not to add honey - this is not my taste, I like it when there is a little sweetness in the rye.
Deyrdre
Quote: Gasha

Deyrdre, I love bores, she's so ... Moreover, I'll tell you a secret, it seems to me that you can't bake good bread without boredom.
That's good! So I will continue
Quote: Gasha

I can’t say that the bread was ripped so much at the beginning of baking, but still it increased in volume.
So I overexposed mine. If I make up my mind one more time, I'll take it into account.
Quote: Gasha

I do not spray the bread, but put a frying pan with boiling water immediately down the oven.
I would gladly adapt the frying pan, but I have a steam oven, so the bottom does not heat up, there is boiling water in a small saucer, and it is sorely lacking. Wheat starter always cracks, you have to spray. And rye, it seems, is contraindicated.
Quote: Gasha

I tried not to add honey - this is not my taste, I like it when there is a little sweetness in the rye.
It's just that on the "first pancake" I try not to deviate from the author's instructions (even though my hands were itching to stick liquid malt in there), but this one turned out to be sweet as it is. So you clearly felt the sourness?
Gasha
Deyrdre, the sourness was clear, like other snack breads. I have never dealt with a steam oven, but logically, on the contrary, bread should be better in it. Try to brush the surface of the formed bread with some water before baking. Did you make cuts on the surface? And if you spray not the bread itself, but the walls of the oven?

If you love malt, then feel free to use it in all rye recipes. The bread will only benefit from this, the rye taste will intensify and the color will be darker. Unfortunately, all home brews have a negative attitude towards malt ...
Deyrdre
Quote: Gasha

Deyrdre, the sourness was clear, like other snacks.
So you have to think about where the dog rummaged ... Maybe the preliminary proofing can be extended.
Quote: Gasha

I have never dealt with a steam oven, but logically, on the contrary, bread should be better in it.Try to brush the surface of the formed bread with some water before baking. Did you make cuts on the surface? And if you spray not the bread itself, but the walls of the oven?
(Sighing sadly) So I conquered it for myself with the same logic - NEFF B8762 (my husband almost evicted him from the house when he found out for how much). But no - almost all the steam settles on the bottom of the stone and the surface of the bread is rapidly dried by a convection fan. It turns out that in vain it only lost the bottom heating. Therefore, the spray gun drives, for wheat bread, the main thing is not to scald with steam from an open oven during the second spraying. And rye, you see, does not need so much moisture. Next time I will not spray, well, or quite a bit. I made the cuts crosswise, shallow, but since he was led away by moisture, some surrelism turned out on the upper crust
Quote: Gasha

If you love malt, feel free to use it in all rye recipes. The bread will only benefit from this, the rye taste will intensify and the color will be darker. Unfortunately, all home brews have a negative attitude towards malt ...
I adore malt (barley, liquid), so I would eat it with a spoon from a jar, but it’s painfully expensive ... And I don’t tell my homemates what is supposed to be inside the bread, however, they still prefer ciabatta, and I marinate them with rye
Gasha
Deyrdre, I also had the thought that maybe you did not hold the bread in the proofer. Cracks on top may appear because of this.
Deyrdre
Quote: Gasha

Deyrdre, I also had the thought that maybe you did not hold the bread in the proofer. Cracks on top may appear because of this.
So in a week I'll make a second call. Then I will share the result.
Gasha
Deyrdre, I look forward to ... Good luck!
ELa_ru

Gasha, THANK YOU! It turned out very tasty bread. Did everything exactly

on prescription. I didn't add water. The dough is soft, so

baked in a mold. It probably would have blurred on the hearth. Two loaves came out

700g each I cut it in a day.

Bread

90% Rye bread according to Detmolder method

And the cut

90% Rye bread according to Detmolder method

I brought you a plus sign.

Gasha
ELa_ru, luxurious bread !!!
Huck Finn
In the intermediate stage, he writes, 15-24 hours in a cool place (corridor), and in the recipe here the temperature is 23 ° -27 °. And he called 29 ° a warm place. Is there a temperature error here?

(Degree (°) is entered from the ALT-248 numeric keypad.)
Gasha
Huck Finnas I did - I wrote. The first post has a link to the source
Huck Finn
Found an excerpt from Hamelman's book
Basic sour "ripens in comparatively cool conditions for 15 to 24 hours."
Hmm, about the temperature is not said, just "relatively cool place."
Let's see what happens ...
Krasnoyarochka
Gasha, I baked according to this recipe tomorrow I'll cut it to taste, it smells delicious. Both loaves in my oven cracked on top and on the sides. Please tell a beginner inexperienced baker what could be the mistake?
Gasha
Krasnoyarochka, a topic about defects in bread with us HERE

Most likely, the dough did not stand sufficiently in the proofer, continued to rise, and when placed in an oven that was too hot, a crust formed
Krasnoyarochka
Gasha, thanks for such a quick response and for the link! The second time I will bake longer on the proofer. I usually overexpose, on the contrary, and the roof falls off, this time I was afraid that it would fall off again, withstood an hour as the recipe was written - and in the oven.

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