70% sourdough rye bread in a three-phase method (J. Hamelman)

[1st phase of breeding starter culture:]

70% sourdough rye bread in a three-phase method (J. Hamelman)

Category: Sourdough bread

Ingredients
1st phase of breeding starter culture:
peeled rye flour	8gr (1/2 tbsp. L.)
water	12gr (2 and 1/2 tsp)
mother sourdough (just sourdough)	4gr (1 tsp.)
2nd phase of breeding the starter culture:
peeled rye flour	100g (3/4 cup)
water	76g (1/3 cup)
updated starter from the previous step	24gr (whole)
3rd phase of breeding starter culture:
peeled rye flour	242g (1 and 7/8 cups)
water	242g (1 and 7/8 cups)
sourdough from the previous step	200gr (whole)
dough:
peeled rye flour	350g (2 and 2/3 cups)
wheat flour high in gluten	300g (2 glasses without 1 tbsp. L.)
water	420 gr (1 and 2/3 cup)
salt	18gr (3/5 tbsp. L.)
yeast (optional) pressed / instant dry	10gr / 3gr (3 / 5h. L.)
ripe sourdough from the previous step	680gr (whole)

Cooking method

• I continue to torment Hamelman's book and get fabulous pleasure. I grew its own leaven, although the type of leaven for this bread is completely irrelevant. Any one that lives with you will do. Any kind and any hydration, because the first phase of breeding the sourdough will require only ... 4 grams of ripe sourdough, that is, 1 teaspoon. Whatever it was initially - it will not affect anything.
• The result is our classic rye bread such as Russian or Orlovsky. Without embellishment and glamor. It is also an excellent base, because I have already poured a lot of things into it: from malt to cumin))). Specifically, in the photo in the bread for the entire portion of the dough, 40g of red malt, poured with 80g of boiling water and saccharified (left warm just during the third phase of the ripening of the starter culture, the water is then subtracted from the recipe water when kneading the dough) + sunflower seeds are added.
• So dear alcoholic parasites starters, let's get started!
• 1st phase of breeding the starter culture (renewal). Mix the mother starter with flour and water and leave to ripen for 5-6 hours at 25-26 degrees.
• 2nd phase of leavening (acidification). During this phase, acid accumulates, which will be the main shade of sourness later in the finished bread. Again everything was mixed (including all the leaven from the previous phase) and left at 23-27 degrees for 15-24 hours. It is logical that the lower the temperature from the permissible range, the more time it will take and vice versa.
• 3rd phase of sourdough breeding (full maturation). Dissolve the starter culture in water, add flour and leave the mixture at 30 degrees for 3-4 hours.
• Kneading. After passing all the stages of picking with sourdough, the dough is kneaded. Add all the ingredients to the bowl (I pour the water a little warm) and mix at first speed (if you have a mixer like Kitchen Aid, like mine) for 4 minutes at 1 speed. Then 1-1.5 minutes for the second. No incredible kneading is needed, because there is quite a bit of gluten, there is not much to develop. The dough will be sticky, but resist the urge to add flour. The desired dough temperature is 27-29 degrees.
• 
• Fermentation. It is short-lived. 10-20 minutes. It could even be called a dough rest. Due to the sufficiently high acidity, which is achieved during the three phases of fermentation, a short time is required.
• Molding. Divide and shape two round blanks if you plan to have a hearth bread (the classic weight of the blanks is from 680 to 1100g, and the yield of the dough according to the recipe is 1771g). You can bake a mold, which is what I do. This makes two standard tall loaves. I am more accustomed to the eye of rye in the form of a loaf.
• Proofing... 1 hour at 28 degrees.Doubles exactly.
• Bakery products. Chop the blanks using a spiked roller, well, or just a bamboo stick (if the bread is molded, skip this stage), bake at 250-255 degrees for 10 minutes (I use classic top-bottom heating) with steam humidification (spray the top of the loaves and the walls of the oven ). Then lower it to 210 degrees and bake for another 40-50 minutes (bread at 1100 g - 1 hour). After baking, leave the bread until it cools completely, then put it into the bread bin. The crumb stabilizes in about 24 hours. It is a well-known fact that rye bread must "stand" and mature before consumption.
• 

Note

I folded for myself two main baking algorithms: the first starts in the evening at 18 o'clock.That is, the first phase (5-6 o'clock) passes by night, the second phase of the hours from 00 o'clock to, about 15-16 o'clock the next day (the maximum temperature is 27 g), then the final 3 hours and by the evening the next day from the beginning of the epic there will be bread. Because the baking stage itself is not very long and confusing, in fact.

Second algorithm: early Saturday morning phase 1 (5-6 o'clock) by 12 or 13 we start the second and leave hours until 9 am Sunday. Then baking starts at 9 am and at 12-13 Sunday.

I understand that it is not so easy to reproduce all this and find time for this and all that. This is intended for enthusiastic people, because this is the only way to make real natural rye bread. With spells and mantras))).

I use pressed yeast all the time in my bread. It is rare now when I can make pure leavened bread, because leaven works slower than yeast, not entirely predictable, and I always have no time and I want a stable result. I have no wild prejudices against industrial, let alone pressed, yeast, and I love the sourdough not so much for its lifting power, but for the indescribable aroma and taste that it imparts to breads. The author (Hamelman) also does not consider this to be a problem and leaves it to the discretion of the baker.

PS: pay attention to the ratio pressed / dry from the master. All my life I counted one to three, and the citizens always confused me here - by five it was necessary!))) Nah, I sensed that it was not necessary!)))

Natasha, great bread. Thank you. I will definitely try to bake it.

[Natashechka]

Natashechka, the bread is amazing

The second algorithm: early on Saturday morning, phase 1 (5-6 o'clock) by 12 or 13 we start the second and leave hours until 9 am on Sunday. Then from 9 the third and 12-13 hours on Sunday baking begins.

This suits me better ...

Thank you! Rye is my biggest weakness))).
Just be more attentive to the temperature, girls. Everything is important to bread.



An hour ago I took it out of the wood-burning stove, where it caught the hellish temperature. From the photo, I look light, but he is so, rather tanned.


Still, I recommend molded flour with our flour. especially for those who had little to do with rye dough. Bottom flaws in the consistency of the dough, as flour (low-gluten flour), molding and proofing time are not particularly forgiving. They can float to the sides (fig gluten), if they have stopped, they will only be blown away on the way, etc. Shaped in this regard are more confident.

[Scarecrow]

Scarecrow, I came to express my delight and gratitude for the leaven and bread from Hamelman. You are a great fellow who brought us the execution of his recipes! And so flawless!

Thank you!

Something today I had an idea to "improve" the recipe. Although Hamelmann's improvement is a surprise, of course, on my part, but he himself describes the autolysis method of Prof. Kalvel as one of the methods of working with the dough (how many times I have grown Kalvelevskaya sourdough - do not count)) and now I want to carry out autolysis separately for ... wheat flour. Knead the dough (flour and water) from it about 30 minutes before the end of the 3rd phase of working with the leaven (when it will be necessary to start the general kneading). While kneading, add it with dough. This should strengthen the dough.Moreover, as a wheat flour I have not something, but a citizen of Manitoba herself!)) Woo! I will unsubscribe later what happened and are there any differences.

and so I want to autolysis separately for ... wheat flour.

Squealing and jumping in anticipation. Logically, it seems to me that the crumb should reach a new level of quality. Good luck!

[Scarecrow]

Scarecrow, Natasha, and how is the exact temperature 27 "keep? I feel sorry for chasing something for days, maybe how can you?

[Money]

Money,

I have a household proofing cabinet: from 21 degrees to 90 degrees in increments. But you can just measure the temperature somewhere in warmer places in the house to estimate how much is there. In some cupboard in the kitchen (next to the boiler / radiator, for example). The very top of the kitchen cabinets is usually much warmer than the bottom.

Again, an oven or micra and put a mug of boiling water there. This is a small enclosed space (in fact, a box with thermal insulation)). It's just that I've been doing sourdoughs for many years, there was no cabinet, of course, and I went through all this (kitchen cabinets, heating pads, a window sill above the radiator, etc.)) I was coping.

In fact, the recipe temperatures are all working and normal. It is not necessary to keep 27, you can do with the usual "room" in the kitchen - 24 degrees, just the process will be a little slower. Well, don't bother with him)). And here are the last stages: the third phase of the sourdough, where 30 degrees and proofing, where 28 is an unplugged oven / micra with a liter of boiling water. It will be really warm and humid there. Tried by me many times.

[Scarecrow]

Scarecrow, respect. It is necessary to try such an algorithm for growing sourdough. And then I bake from rye p / f - I do not have enough sourness. But time is in bulk, so the main condition is easy to comply with. Here we eat today - and forward. But I'm a psyllium maniac, so there will be another version of this bread.

[Scarecrow]

Scarecrow, Natasha, thanks for the detailed answer In the next starter exacerbation, I am like this with jars and wear
And, for sure, somewhere, you talked about your locker. Tell me approximately where to look. Those that I saw, except for a self-hammer, somehow do not inspire for the price

[Money]

Money,

Unfortunately, the price is high. Proofing cabinet Brod & Taylor. A thousand in 15 will be released ...

[Scarecrow]

Scarecrow, Uh-huh ... I'm still running with jars for now

Here, just pulled out
I could not resist, I chopped off a hump from the baby
I know that I have to withstand, but I could not. The first impression is that I lack acidity. All time intervals clearly withstood, and, of course, I tried to create the temperature exclusively with the help of a micro-oven-boiling water. So, apparently, you still have to add vinegar next time, as I did before.

[Anna1957]

Anna1957,

There is not enough acidity - keep the leaven at the "acidification" stage longer. Until it tastes sour to you. That is, try it on the tongue. Do not need vinegar, I beg you!)))

Well done! The porosity, in my opinion, is good!

Until it tastes sour to you. That is, try it on the tongue. No need for vinegar, I beg you!)))

Well done! The porosity, in my opinion, is good!

Is it longer at the 2nd stage? I tried it - I didn't feel sourness at all. But I hoped)))
Why not add? In the same place, acetic acid is formed - this is the sourness that I need.
And the porosity is the merit of psyllium. I replaced 50g of wheat with 1 tsp. psyllium.

[Anna1957]

Anna1957,

Let the processes run naturally. There is not only acetic acid, but also a significant amount of lactic acid. Let their ratio remain natural. Yes, the second phase is the "acidification" phase, that is, when the basic acidity of the leaven accumulates. Take it longer. Until you have acquired a normally expressed and sour taste that suits you.

[Nata]

Nata, Thank you. Can't we spur lactic acid by replacing water with whey? I did it clearly, without deviating from the recipe (with the exception of psyllium, but it does not affect the sourness, only the splendor-porosity). The crust is very tasty and crispy.This time I still had a miserable leftover malt, usually 1 tbsp. l. I put on a portion (here - already 2 should have been). But this is also not about sourness, but the aroma should be affected.

[Anna1957]

Anna1957,

Well then, you can not mess with the leaven at all))): I poured acetic acid, added lactic acid in the whey, yeast and forward)).

Try after all the acidification phase (it is called by Hamelman) set longer and the temperature higher, so that the accumulation of acids is more active. I think. that everything will work out. If the taste doesn't please you again, then whey. The concept of sourness is also different for everyone, you have to look for your own, of course. I had enough sourness. That's what you need. Not sour, but not bland.

[Scarecrow]

Scarecrow, you will not believe, I tried without sourdough with vinegar - not that. Next time I use the 2nd phase to the maximum - for 24 hours. It is more difficult with a constant temperature ... Can we put it in the Shtebe?
But I really need sour

Finally, I ate this double portion of bread and decided to halve the next one and lengthen the 2nd phase to 24 hours. Yeah, I made the leaven, reached the 3rd phase, and only then I realized that I was feeding not rye, but wheat grade 1. I tried the leaven in the process, it even seemed sour to me. In the dough, I increased the rye proportion proportionally, but still there is no sourness. We are waiting again, sir ...

Natasha, again I am ripe for new exploits. Now in a new apartment. Now I have a question: I have gas heating here, which I am turning off now, because it is warm outside. And there are no batteries in the apartment - water floor heating is done. And I like the coolness in the apartment. I recently raised the usual dough in a micron - for half a minute at 450w three times with an interval of half an hour - it rises perfectly. For our starter culture, this option will not work, probably? Moreover, I am going to maximize the phase of acid accumulation - 24 hours.
These cups of boiling water really strain me to maintain the temperature in the micron - I forget, the temperature there naturally drops. So I'm trying to optimize)))
So far, the 1st stage has been attached to the only battery - a coil in the bathroom.

[Anna1957]

Anna1957,

I am against mikra. How microwaves affect living cells - FIG knows. There is something unnatural about this. Basically, the bathroom coil is suitable for all phases of the test. Only the latter at 30 can be sent to the mikra with a cup of boiling water. It will be enough for 3-4 hours.

[Nata]

Nata, the rye sourdough is dead.
Question: can it be used as a leaven, dough for bread (wheat). Rather, the remains. From bread without kneading. Three days in the refrigerator.

How microwaves affect living cells - fig knows him. There is something unnatural about this.

))) I think the 450w is just a little heat, not killing living cells. After all, they very quickly raise the dough later))) I myself have not used it before, but here I tried it on wheat dough. Okay, while it's on the coil.

I am against mikra.

I, too, would not use this method all the time, because, firstly, not uniform heating of the mass in the microwave, and secondly, the leaven is much more sensitive to overheating than industrial yeast.

Here's what happened - I don't know about the taste yet. Torn specifically. And flour from a proofing basket to a fig (((
The second portion is still baked.

[Anna1957]

Anna1957,

Not enough space?

I stood for more than an hour on the proofer (((As I began to stick out of the basket with a hump - into the stove. I tried, I can't stand it - there is not enough sourness. I poured a spoonful of vinegar into the second portion I wonder if this is not enough for me

no strength to endure - not enough sourness

yes, not enough.
Baked. Two
One in the oven, the other in HP. We tried it from HP, took a bite. Another cools in a blanket.

And the 2nd phase was extended to 24 hours.

Nah, I have 12, and T withstood. The leaven began to fall off

Probably not just my option. I baked rye, where 300g of sourdough in 1 loaf went.

Well, you give!))) What kind of sour do you need ???)))

Well, I finally can eat white, only.Here is a muSh ... a little acidity. He wants it like rye for 12 kopecks. And he was sour

Nah, I have 12, and T withstood. The leaven began to fall off

Why 12? 2nd phase from 15 to 24. The beginning to fall is not an indicator. You just need to keep it at a certain temperature. Acid accumulation is in progress.

Natasha, well, that's my taste))) In Soviet times, there was a rye brick (in fact - rye-wheat) for 12 kopecks. Now the closest to his taste is the rye Bread House. But you can find it almost anywhere. Karavai is not sour enough for me. Although these are St. Petersburg factories, these names probably don't tell you anything.

like rye for 12 kopecks. And he was sour

Oh, exactly the same memories)))

Why 12?

Oops. The typo is out.
I set the clock to 12 pm, but in the third phase I moved it to 3 pm already.

[Anna1957]

Anna1957,

I think that it is quite possible to adjust it to your taste. Try to knead less of this sourdough dough. That is, the mass fraction of sourdough in the dough will increase and the bread will definitely become sour. It is not difficult to recount. Well this is not the Pythagorean theorem, you can always dance to your tastes / desires)).

Oops. The typo is out.
I set the clock to 12 pm, but in the third phase I moved it to 3 pm already.

Oh, I get it. So you have to endure longer. Not a minimum of time, but leave up to a day.

[Anna]

for 12 kopecks.

Anna, this is the sourest bread ever.
This one is similar to Obdirny.

Another: