A Lahey-style Rye Bread
You know, looking back on the various rye breads I've made, none has impressed me more than a rye and whole wheat loaf I made, long ago. If you peruse the crumb gallery, you can find this loaf:
The link will take you to a day where I made 3 different rye loaves; this one was the second loaf, a 3:1 whole wheat to rye loaf made using Lahey's methods.
Looking at it now, I wonder why it rose so well. It had used rye but no sourdough. It had used whole wheat flour, no bread flour or all purpose flour. And I began to wonder, what if?…
* I used some all purpose, in addition to that whole wheat flour?
* I used some sourdough?
* What if I used some of my homemade sourdough yeast?
I've incorporated some of these ideas here. The amount of rye in this one is different from the 'wonderful loaf' I made in the past, though: it is a 50% rye, and only 75% whole grain; 25% of the wheat flour is all purpose.
- 100g freshly milled whole wheat
- 100g rye flour
- 100g all purpose flour
- 200g rye starter @100% hydration
- 200g water
- 8g salt
- 2g commercial yeast
- 2g my homemade sourdough yeast
Method:Mix it all together
Leave it covered for 18 hours.
Stretch it and fold it like Lahey describes.
Put it in a couche and basket for a couple of hours.
Bake in a casserole dish.