I have a new bread baking gadget and its name is Pullman, a right-angled pan used for shaping rectangular loaves that would make your Geometry teacher proud. You may also know Pullman-style loaves as pain de mie, French for “bread of crumb,” because loaves baked with the removable sliding cover prevents a stiff crust from forming. We won’t need the lid for this rye sourdough, though.

Instead of starting off with homemade Wonder Bread, I’m going with the polar opposite. This version of German vollkornbrot from Jeffrey Hamelman is a 100% whole grain rye with nary a pinch of white wheat in it.

I couldn’t find a source for rye meal so I used pumpernickel flour, which is as coarse a grind as I can get short of milling rye berries myself. Not gonna happen. I consider myself very geeky about bread, but milling my own flour is a line that must not be crossed.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Vollkornbrot
German 100% Whole Grain Rye Bread

makes one 13- x 4-inch loaf, about 4.5 pounds before baking

Notes:

• I need to let vollkornbrot stand for 48 to 72 hours before slicing? Is that a typo? 100% rye breads need time to set, but most importantly, the long rest allows the bread to fully develop its flavor. As Alton Brown would say, your patience will be rewarded.
• Slice as thinly as possible to serve, unless you want to tone your jaw muscles.

For the Rye Sourdough:

For the Rye Chop Soaker:

Rye Sourdough and Rye Chop Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the pumpernickel flour and mix until thoroughly hydrated.
2. Make the rye chop soaker. In a separate bowl, stir together the rye chops and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Vollkornbrot Dough:

Vollkornbrot Directions:

Mix. In a large bowl, mix together all of the final dough ingredients, just until thoroughly hydrated and a shaggy ball of dough is formed.

Continue mixing in the bowl for about 10 minutes, either by hand or using the first speed of your stand mixer. The dough will have weak gluten development and will be very sticky.

Desired Dough Temperature. 85ºF / 29ºF (slightly warm to the touch)

Bulk Ferment. 10 to 20 minutes at 82ºF / 28ºF (slightly warmer than room temperature)

Prepare a Pullman loaf pan by oiling and dusting with rye meal or pumpernickel flour.

Shape into 13- x 4-inch logs. Heavily dust your hands and work surface with whole rye flour for easier handling. Gently place the log in the oiled Pullman loaf pan and cover with plastic wrap.

Final Proof. 50 to 60 minutes at 82ºF / 28ºF.

I was a bricklayer in a previous life.

Preheat Oven. 470ºF / 245ºC

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 470ºF / 245ºC. Open the oven doors to let the steam out, lower the heat to 380ºF / 195ºC, and bake for another 60 minutes. Towards the end of the 60 minute baking time, prepare a sheet pan.

Remove the bread from the pan and immediately place on the sheet pan. Return to the oven and bake for another 15 minutes.

Cool. Let the loaves cool completely on a wire rack at room temperature. Wrap the vollkornbrot in linen and store in a cool draft-free place. Let rest for about 48 to 72 hours before slicing.

Storage. Vollkornbrot will keep for several weeks wrapped in plastic and refrigerated.

Was it worth the wait? You bet.

This is a post from Apple Pie, Patis, and Pate
Vollkornbrot – German Whole Rye Sourdough

Similar Posts:

1. Sourdough Flaxseed Rye Bread – Leinsamenbrot
2. Sonnenblumenbrot – German Sunflower Seed Bread
3. Whole Wheat Sourdough Bread
4. Whole Rye and Wheat Sourdough
5. Sourdough Italian-Style French Bread
6. Injera – Ethiopian Sourdough Flatbread

Each movement of the serrated knife shoots sesame seeds in all directions, but it’s a minor annoyance that is easily justified. Baking releases the fragrance of the sesame seeds onto the crust and makes a noticeable difference. I should’ve done the same thing with the second loaf.

Inside, the flaxseed aroma is more subtle but thoroughly permeates the sour boule. Lightly toasting a slice wakes up the flaxseeds in the same way your oven does the sesame seeds on the outside.

I used dark rye flour instead of medium rye so these came out denser and more deeply browned than intended in the original recipe. I’ll stick with the dark rye when (not if) I make another batch.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Leinsamenbrot
German Sourdough Flaxseed Rye Bread

makes two loaves, about 1 1/2- to 1 3/4-pounds each

For the Rye Sourdough:

For the Flaxseed Soaker:

Rye Sourdough and Flaxseed Soaker Directions:

1. Make the rye sourdough. Pour the water over the sourdough starter and stir to dissolve. Add the rye flour and mix until thoroughly hydrated.
2. Make the flaxseed soaker. In a separate bowl, stir together the flaxseeds and water.
3. Cover the bowls and let stand at room temperature for 14 to 16 hours.

For the Final Dough:

Flaxseed Rye Bread Directions:

Mix. In a large bowl, mix together all of the final dough ingredients. Continue mixing until thoroughly hydrated and a shaggy ball of dough is formed.

Knead for 4 to 5 minutes. The dough will have weak gluten development and may be very sticky.

Desired Dough Temperature. 80ºF / 27ºF

Bulk Ferment #1. 30 to 45 minutes at 80ºF / 27ºF  (slightly warmer than room temperature)

Divide. 2 pieces

Shape. tight boules or ovals

Final Proof. 50 to 60 minutes at 80ºF / 27ºF

Preheat Oven. 460ºF / 240ºC

Moisten the loaves and gently press sesame seeds on top (optional, but highly recommended).

Steam. 1 cup of boiling water poured into a heavy steam pan, preferably cast iron.

Bake for 15 minutes at 460ºF / 240ºC, then lower the heat to 440ºF / 225ºC and bake for another 35 to 40 minutes.

Cool. Let the loaves cool completely for a few hours before slicing, preferably overnight.

This is a post from Apple Pie, Patis, and Pate
Sourdough Flaxseed Rye Bread – Leinsamenbrot

Similar Posts:

1. Whole Grain Sesame Flaxseed Bread
2. Whole Wheat Sourdough Bread
3. Sourdough Italian-Style French Bread
4. Flaxseed and Oat Bran Broom Bread – 100% Whole Grain
5. Vollkornbrot – German Whole Rye Sourdough
6. Sesame Flaxseed Crackers

Injera, an Ethiopian staple traditionally made with teff flour, is a spongy flatbread made with a thin sourdough batter. Served in a communal place setting, assertively spiced sauces and stews are ladled on overlapping rounds and pieces are torn off to scoop up the chunkier bits. Additional injera may also be neatly folded into quarters and served on the side.

Ethiopian food is very well-represented in Chicago. I’ve somehow developed an addiction a taste for it, much like the occasional Chinese or Indian food cravings. If you’re going to an Ethiopian restaurant, keeping in mind that you’ll share a common plate and eat with your hands, it’s good to know a few things about dining etiquette:

• Use your right hand for eating, because it is assumed that the left hand is used for less savory personal activities.
• Keep your fingers from getting in contact with the sauces and your mouth. You’ll never find an Ethiopian restaurant with a slogan of “Finger Lickin’ Good.”
• If someone offers to feed you a morsel, open up and say ahh. I’m sure you can think of many worse things that someone can pop in your mouth.

recipe adapted from Peter Reinhart’s Whole Grain Breads
Bread Baking Babes: Ethiopian Injera
Yeastspotting at Wild Yeast Blog

Injera (100% Teff)
Ethiopian Sourdough Flatbread

makes about 4 to 6 injera

Notes:

• If making injera for the first time, use white or whole wheat sourdough starter instead of the teff starter. Mary also has a recipe for making the starter from scratch. She also has a collection of Ethiopian recipes to serve with injera.

Injera Directions:

Mix. Place the starter in a bowl. Pour the water over the starter and stir to dissolve. Add the teff flour and mix until the batter is smooth. It will have the consistency of thin pancake batter.

Ferment. Cover and let stand for 5 to 6 hours at room temperature. Reserve 1/4 cup of the starter for the next batch.

Add the salt and stir to dissolve.

Heat a 10- or 12-inch skillet over medium heat (you’ll also need a tight-fitting lid). Using a paper towel, wipe the skillet with a thin layer of vegetable oil. Pour about 1/2 cup (for a 10-inch skillet) or 3/4 cup (for a 12-inch skillet) of batter in the center of the skillet. Tilt and swirl the skillet immediately to coat evenly. Let the bread cook for about 1 minute, just until holes start to form on the surface.

Cover the skillet with the lid to steam the injera. Cook for about 3 minutes, just until the edges pull away from the sides and the top is set.

Storage. Transfer the injera to a wire rack and cool completely. Wrap tightly with plastic and store at room temperature for up to 3 days.

Can you see the Virgin Mary? Me neither.

This is a post from Apple Pie, Patis, and Pate
Injera – Ethiopian Sourdough Flatbread

Similar Posts:

1. Lavash (Armenian Flatbread) aka “Spice Rack Velcro”
2. Sourdough Italian-Style French Bread
3. Whole Wheat Sourdough Bread
4. Whole Rye and Wheat Sourdough
5. Vollkornbrot – German Whole Rye Sourdough
6. Sourdough Flaxseed Rye Bread – Leinsamenbrot

If, in a cheese bread recipe, you were told to deeply cut into the proofed dough to allow the cheese to ooze out while baking, wouldn’t you be interested in seeing what happens? The potential for a crusty-smoky mess in the oven is high, but don’t let that keep you from trying this recipe out.

The water used for cooking the potatoes is the hydrating agent of choice, so don’t forget to reserve it afterwards. Potato water does magical things to bread. It noticeably softens the crumb and somehow makes the crust more thin and crackly.

With freshly chopped chives kneaded into the dough, the bread reminds me of a baked potato. It’s just begging to be served with a side of sour cream and bacon (probably not a good idea but worth a try).

recipe adapted from Peter Reinhart’s The Bread Baker’s Apprentice
Bread Baking Day #19: Spring Country Bread hosted by Cindystar
Yeastspotting at Wild Yeast Blog

Potato, Cheddar Cheese, and Chive Bread
(using a liquid sourdough starter)

makes 2 large loaves

For the Liquid Sourdough Starter:

Liquid Sourdough Starter Directions:

1. Place the liquid starter in a bowl. Pour the water over the starter and stir to dissolve. Add the flour and mix until thoroughly hydrated.
2. Place in a bowl and cover. Let stand at room temperature for about 24 hours before using in the final dough.

For the Final Dough:

Potato, Cheddar Cheese, and Chive Bread Directions:

Boil the Potatoes. In a medium saucepan, bring about 3 cups of water to a boil. Add the coarsely chopped potatoes and simmer until soft. Drain, reserving the water. Let the potatoes cool completely before continuing.

Mix. In a large bowl, mix together the sourdough starter, half of the flour, half of the lukewarm potato water, instant yeast, and the cooked potatoes until evenly incorporated. Try to mash the potatoes into the dough at this time.

Rest. 30 minutes

Mix. Add the rest of the flour, lukewarm potato water, and salt. Continue mixing until a shaggy ball of dough is formed.

Knead for 6 to 8 minutes, until the dough is only slightly sticky. Add the chives towards the end of kneading.

Bulk Ferment. 90 minutes at room temperature, or until about double its original size.

Prepare a sheet pan lined with a silicone mat or parchment paper.

Divide. 2 pieces

Preshape. Pat the dough into rectangles about 6 inches wide by 8 inches long. Layer the slices of cheese on the dough.

Shape. Roll the dough beginning from the 6-inch side to form a spiral of cheese within. Shape into tight ovals.

Final Proof. 60 minutes at room temperature, or until about 1 1/2 times its original size.

Preheat Oven. 450ºF / 230ºC

Score. 1 or 2 deep diagonal cuts, until you reach the layer of cheese inside the dough.

Steam. 1 cup of boiling water poured in a heavy steam pan (preferably cast iron).

Bake for 35 to 40 minutes at 450ºF / 230ºC, rotating the loaves halfway through baking if necessary. The loaves will register about 200ºF / 93ºC in the center. The cheese may ooze out of the cuts and form a crust.

Cool for at least 45 minutes before slicing and serving.

Crusty cheese or cheesy crust?

This is a post from Apple Pie, Patis, and Pate
Potato, Cheddar Cheese, and Chive Bread

Similar Posts:

1. Rosemary Potato Bread
2. Rosemary Potato Pizza
3. Whole Grain Rosemary Potato Bread
4. Juustoleipä – Finnish Bread Cheese
5. Croque Madame – Grilled Cheese, Ham, and Egg Sandwich
6. Ensaimada – Filipino Cheese Brioche

This whole wheat sourdough recipe takes about 3 days from refreshing your starter to baking. It takes that long because the shaped loaves are refrigerated and allowed to rise slowly for about 16 hours. The dough fully develops its flavor and sourness during this time.

My fridge keeps a temperature of 40°F so adjust the final proofing time accordingly, anywhere from 12 to 18 hours, depending on your numbers.

The bread is equal parts white and whole wheat flour. Since the previous sourdough bread post was all white, a 100% whole wheat recipe seems like the next logical step, isn’t it? Not much luck with that, though. The loaves either fall flat or turn into bricks, but we’ll see what happens. Can you recommend any 100% whole wheat sourdough recipes?

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Yeastspotting at Wild Yeast Blog

Whole Wheat Sourdough Bread Recipe

makes two loaves

For the Stiff Levain / Wild Yeast Starter:

Ingredients                  Volume          Ounces          Grams
stiff levain (50% hydration)    1/4 cup           2             57
water, room temp         2 tbsp + 1 tsp           1.25          35
unbleached bread flour          1/2 cup           2.5           71

Stiff Levain / Wild Yeast Starter Directions:

1. Cut the stiff levain into small pieces and place in a bowl. Pour the water over the levain and stir to dissolve. Add the flour and mix until thoroughly hydrated. Knead for a few minutes until a smooth dough is formed.
2. Place the levain in a bowl and cover. Let stand at room temperature for about 12 hours before using in the final dough.

For the Final Dough:

Ingredients                  Volume          Ounces          Grams
all of the stiff levain, cut into small pieces
water, room temp     1 1/4 cups + 2 tbsp         11.1          315
whole wheat flour                 2 cups          8.8          248
unbleached bread flour        1 1/3 cups          5.9          167
salt                              2 tsp           0.4           11

Directions:

Mix             In a large bowl, Pour the water over the levain
                pieces and stir to dissolve. Add the flours and salt.
                Mix until the dough is thoroughly hydrated and a
                shaggy ball is formed.

Rest            Cover the bowl and let stand for about 10 minutes.

Knead           8 to 10 minutes, until the dough is smooth and only
                slightly sticky.

Bulk Ferment #1 90 minutes at room temperature

Stretch and Fold

Bulk Ferment #2 90 minutes at room temperature

Divide          2 pieces

Preshape        loose rounds

Rest            20 to 30 minutes

Shape           tight round or oval loaves

Final Proof     Refrigerate for 12 to 18 hours. Loosely cover with
                plastic wrap or store in a large airtight container.

                Remove the loaves from the refrigerator just as the
                oven is preheated. The proofed dough will be at room
                temperature for about 45 to 60 minutes before baking.



Preheat Oven    450ºF / 230ºC

Score



Steam           1 cup of boiling water poured in a heavy steam pan
                (preferably cast iron)

Bake            Bake for 35 minutes at 450ºF / 230ºC, rotating the
                loaves halfway through baking if necessary.

Cool            Let the loaves cool completely at room temperature,
                at least 1 hour.

Single slash down the center for the win.

This is a post from Apple Pie, Patis, and Pate
Whole Wheat Sourdough Bread

Similar Posts:

1. Whole Rye and Wheat Sourdough
2. Sourdough Flaxseed Rye Bread – Leinsamenbrot
3. Sourdough Italian-Style French Bread
4. Vollkornbrot – German Whole Rye Sourdough
5. Honey Wheat Sandwich Bread – 100% Whole Grain
6. Whole Wheat Pita Bread – How to Get Pockets

Do you notice how these pane francese photos seem to be taken at a peculiar angle? How they show most of the loaf surface area but not quite the entire picture? There’s a reason for that. The hidden cropped areas is where the bread exploded like bats out of a cave.

The original recipe specifically advises against steaming and scoring the loaves. Doing either or both would’ve helped the loaves expand in a more controlled manner, but I’m not complaining. It still came out with a fairly open crumb somehow. These slices of toasted crispness and sour chewiness are just begging to be dipped in extra-virgin olive oil.

I went with the lengthier end of the suggested 2 to 3 hours for the final proof. I should’ve let the dough ferment for another hour or so, almost to the point of collapse and overproofing, to prevent said explosions. As with most recipes that rely on the unpredictability of sourdough, your mileage may vary.

By the way, if this post elicits that deja vu feeling (I can only hope that I have readers of the regular persuasion), I previously posted a more slender version of pane francese. I like to call it loaves of ciabatta in baguette form.

recipe adapted from Joe Ortiz’ The Village Baker via King Arthur Flour
Bread Baking Babes: Pane Francese Naturale hosted by Sara
Bake Your Own Bread

Pane Francese Naturale
Sourdough Italian-Style French Bread

makes two loaves

For the First-Stage Lievito Naturale / Sourdough Starter:

Ingredients                  Volume          Ounces          Grams
lievito naturale / sourdough    1/4 cup           1.75          50
water, room temp                1/4 cup           2             57
unbleached bread flour          1/2 cup           2.25          64

First-Stage Lievito Naturale / Sourdough Starter Directions:

1. Cut the sourdough starter into small pieces and place in a bowl. Pour the water over the sourdough starter and stir to dissolve. Add the flour and mix until thoroughly hydrated. Knead for a few minutes until a smooth dough is formed.
2. Place the lievito naturale in a bowl and cover. Let stand at room temperature for about 5 to 6 hours or until doubled in size before using in the second stage.

Second stage sourdough starter cross-section.

For the Second-Stage Lievito Naturale / Sourdough Starter:

Ingredients                  Volume          Ounces          Grams
all of the first-stage lievito naturale
water, room temp                1/2 cup           4            113
unbleached bread flour        1 1/2 cups          6.75         191

Second-Stage Lievito Naturale / Sourdough Starter Directions:

1. Cut the sourdough starter into small pieces and place in a bowl. Pour the water over the sourdough starter and stir to dissolve. Add the flour and mix until thoroughly hydrated. Knead for a few minutes until a smooth dough is formed.
2. Place the lievito naturale in a bowl and cover. Let stand at room temperature for about 3 to 5 hours or until doubled in size before using in the final dough. The second-stage sourdough starter will be much stiffer than the first.

For the Final Sourdough:

Ingredients                  Volume          Ounces          Grams
all of the second-stage lievito naturale, cut into small pieces
water, room temp                3/4 cup           6            170
unbleached bread flour            2 cups          9            255
salt                              2 tsp           0.4           12

Directions:

Mix             In a large bowl, Pour the water over the lievito
                naturale pieces and stir to dissolve. Add the flour
                and salt. Mix until the dough is thoroughly hydrated
                and a shaggy ball is formed.

Rest            Cover the bowl and let stand for about 10 minutes.

Knead           8 to 10 minutes, until the dough is smooth and no
                longer sticky.

Bulk Ferment    8 to 10 hours at room temperature

Divide          2 pieces

Preshape        loose rounds

Rest            20 to 30 minutes

Shape           tight round or oval loaves



Preheat Oven    450ºF / 230ºC

Final Proof     2 to 4 hours at room temperature, or until about
                doubled in size

Bake            Bake for 35 to 40 minutes at 450ºF / 230ºC, rotating
                the loaves halfway through baking if necessary.

Cool            Let the loaves cool completely at room temperature,
                at least 1 hour.

Sourdough Italian-style French bread crust and crumb. Exploded crust cropped just above the top border of the photo.

This is a post from Apple Pie, Patis, and Pate
Sourdough Italian-Style French Bread

Similar Posts:

1. Pane Francese – Northern Italian French Bread
2. Whole Wheat Sourdough Bread
3. Pane al Cioccolato – Italian Chocolate Bread
4. Sourdough Flaxseed Rye Bread – Leinsamenbrot
5. Peter Reinhart’s French Bread
6. Poilâne-Style High Extraction Miche

This month’s Bread Baking Day brings us starch-on-starch action by way of potatoes on pizza. If you cook Italian food every once in a while, you probably already have potatoes, rosemary, onions, and extra virgin olive oil ready to go.

There’s just one caveat — you’ll need an active liquid wild yeast starter for the biga naturale. Don’t have one? Replace it with 2 tablespoons of flour, a tablespoon of water, and a pinch of instant yeast and proceed as directed. Or just ignore the pizza dough recipe altogether and use your favorite focaccia recipe.

If you’ve read this far, you may also be interested in the following bread recipes:

• Panmarino – rosemary potato bread
• 100% whole grain rosemary potato bread

recipe adapted from Daniel Leader’s Local Breads
Bread Baking Day #17: Bread and Potatoes hosted by Notitie Van Lien

Pizza alle Patate di Genzano
Genzano Potato Pizza with Rosemary and Onions

makes one half-sheet pan pizza

Notes:

• I used King Arthur bread flour.

For the Biga Naturale / Wild Yeast Starter:

Ingredients                  Volume          Ounces          Grams
liquid levain (100% hydration)                    1             28
water, at room temperature      2/3 cup         4.9            140
unbleached bread flour        1 2/3 cups        7.1            200

Biga Naturale / Wild Yeast Starter Directions:

1. In a bowl, pour the water over the liquid levain and stir to dissolve. Add the flour and mix until thoroughly hydrated. Knead for a few minutes until a smooth dough is formed.
2. Place the biga naturale in a bowl and cover. Let stand at room temperature for about 8 to 12 hours before using in the pizza dough.

For the Pizza Dough:

Ingredients                  Volume          Ounces          Grams
all of the biga naturale, cut into small pieces
water, at room temperature    1 3/4 cups         14.1          400
unbleached bread flour            4 cups         17.6          500
instant yeast                 1 1/4 tsp           0.1            4
salt                          2 1/2 tsp           0.5           15

Pizza Toppings:

2 tablespoons extra virgin olive oil, plus extra for brushing
4 to 5 medium potatoes, thinly sliced (about 2 pounds / 900 grams)
1 medium onion, halved and sliced 1/4-inch thick
1/4 cup roughly chopped fresh rosemary
1/2 teaspoon salt

Directions:

Mix             In a large bowl, pour the water over the biga naturale
                and mix to dissolve. Add the flour, yeast, and salt
                and mix until a shaggy ball of dough is formed.

Rest            Cover with plastic wrap and let rest for about 15
                minutes.

Knead           8 to 10 minutes, until the flour is thoroughly hydrated
                and a smooth but slightly sticky dough is formed.

Ferment #1      90 minutes at room temperature, or until doubled

Stretch and Fold

Ferment #2      60 to 90 minutes at room temperature, or until doubled

Preheat Oven    500ºF / 260ºC

Prepare a half-sheet pan lined with parchment paper.

Shape           Grease the parchment-lined baking sheet with olive oil.
                Put the dough on the baking sheet. With lightly oiled
                fingertips, gently stretch the dough while dimpling to
                fill the baking sheet. Brush a thin layer of olive oil
                over the dough.

                If the pizza dough keeps shrinking back while shaping,
                let it rest for about 10 minutes to relax the gluten
                and try again.

Top             Layer the potato slices on the top of the dough and
                brush with a light coating of olive oil.

                Toss the onions, rosemary, and salt with 2 tablespoons
                of olive oil. Sprinkle over the dough evenly to finish.

Bake            Bake for 20 to 30 minutes at 500ºF / 260ºC, until the
                crust is golden and the potatoes and onions are
                lightly browned.

Sliced rosemary potato pizza. Cheese anyone?

This is a post from Apple Pie, Patis, and Pate
Rosemary Potato Pizza

Similar Posts:

1. Rosemary Potato Bread
2. Whole Grain Rosemary Potato Bread
3. Pizza Napoletana Margherita – Neapolitan-Style Pizza
4. Potato, Cheddar Cheese, and Chive Bread
5. Hazelnut, Fig, Fennel Seed, and Rosemary Bread
6. Pane al Cioccolato – Italian Chocolate Bread

Do you have any recipes that use dark rye flour? A 25-pound bag from Bob’s Red Mill is taking up valuable freezer space for manly essentials such as White Castles and Eggo, so any suggestions would be well appreciated.

Buying a sack of dark rye seemed like a good idea considering that shipping costs were split with an Austrian co-worker. I hear they’re huge on rye — he’s probably on his second or third bag by now. He doesn’t seem like the type who keeps spreadsheets of bread formulas, though.

I haven’t seen many recipes that specifically call for dark rye flour so I mainly use it as a replacement for medium or whole rye. Dark rye is milled from the outermost layers of the grain, making it rich in bran and fiber. It also gives breads a stronger spicy rye aroma, a deeper shade of reddish-brown in the crust, and a darker and tighter crumb.

This whole rye and and wheat sourdough recipe originally calls for medium rye flour so it’s a bit more dense than it should be. The acidity from the whole rye starter gives it a good shelf life and subtle sourness. Since rye flour also retains moisture well, the crumb stays moist even without additional fats or sugar.

The dough consists of 50% white wheat flour, 25% whole wheat flour, but only 25% whole rye flour. I guess I could consider it a good start in freeing up some freezer space.

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog

Whole Rye and Wheat Sourdough

makes 2 large loaves

For the Sourdough / Rye Starter:

Ingredients                  Volume          Ounces          Grams
mature sourdough culture          4 tsp            .4           11
water, at room temperature      7/8 cup           6.6          187
medium or dark rye flour      1 3/4 cups          8            227

Sourdough / Rye Starter Instructions:

Dissolve the sourdough culture in the water. Add the rye flour and mix until evenly hydrated. Cover and leave at room temperature for 14 to 16 hours.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
bread or high-gluten flour    3 1/2 cups         16            454
whole wheat flour             1 3/4 cups          8            227
water, at room temperature    1 7/8 cups         15.2          431
kosher salt                       1 tbsp + 2 tsp   .6           17
instant yeast                     1 tsp
sourdough / rye starter, cut into pieces         14.6          414

Final Dough Instructions:

Mix             Mix the final dough ingredients until a shaggy ball
                is formed.

Knead           10 to 12 minutes

Rest            5 minutes

Knead           1 minute to further strengthen the gluten.

Bulk Ferment    1 hour

Divide          2 pieces

Preshape        loose rounds

Rest            15 to 20 minutes

Shape           shape into a tight oval or boule

Preheat Oven    460ºF/240ºC

Final Proof     1 to 1 1/4 hours at room temperature

Proofed whole rye and wheat sourdough.

Score

Slashed whole rye and wheat sourdough.

Steam           1 cup of boiling water poured into a heavy steam pan,
                preferably cast iron

Bake            Bake at 460ºF/240ºC for 20 minutes. Rotate the loaves
                and lower the heat to 440ºF/225ºC. Bake for another
                20 to 25 minutes, until the crust is a deep shade of
                reddish brown.

Cool            At least 4 hours

Whole rye and wheat sourdough crust and crumb.

This is a post from Apple Pie, Patis, and Pate
Whole Rye and Wheat Sourdough

Similar Posts:

1. Whole Wheat Sourdough Bread
2. Sourdough Italian-Style French Bread
3. Sourdough Flaxseed Rye Bread – Leinsamenbrot
4. Vollkornbrot – German Whole Rye Sourdough
5. Injera – Ethiopian Sourdough Flatbread
6. Honey Wheat Sandwich Bread – 100% Whole Grain

No, I didn’t confuse my (non-existent) French and Italian. This formula for Italian ciabatta uses French terminology because it’s from Eric Kayser, well-renowned in Paris for his breads and pastries. In a city saturated with driven artisans dedicated to their craft, Maison Kayser still manages to consistently rank high among the best Parisian bakeries.

Even more impressive, for bread nerds like me at least, are his somewhat accessible bread formulas that share a common thread in liquid levain, wild yeast starter fed with equal weights water and flour. Used with commercial yeast to bring dough to life, the liquid starter also adds a very subtle acidity, a quality lacking in bread raised exclusively with commercial yeast.

After trying several ciabatta formulas, I can’t quite pinpoint why this method produces results better than the rest. All of the ciabatta formulas I tried had an airy interior but the most noticeable difference is the crust. It not so much crunches but shatters audibly as bitten, as opposed to the other formulas that yielded a slightly thicker and chewier crust.

recipe adapted from Eric Kayser
Yeastspotting at Wild Yeast Blog

Eric Kayser’s Ciabatta au Levain Liquide

makes 4 small ciabatta loaves

Notes:

• I used Bernard Clayton’s suggestion for approximating French T65 flour by using 3 parts all-purpose flour and 1 part bread flour. I used King Arthur Flour.
• Gentle handling is essential to get the characteristic irregular holes and open crumb of ciabatta.

For the Final Dough:

Ingredients                  Volume          Ounces          Grams
liquid levain (100% hydration)                    5.3          150
all-purpose flour                                13.25         375
bread flour                                       4.4          125
water, at room temperature      350 ml
instant yeast                   1/4 tsp
sea salt                          2 tsp            .5           14

Final Dough Instructions:

Mix             Mix all of the ingredients until evenly incorporated

Knead           10 to 12 minutes

Ferment #1      60 minutes at room temperature

Stretch and Fold

Ferment #2      60 minutes at room temperature

Divide          4 pieces

Rest            45 minutes at room temperature

Shape           Stretch gently into a rectangular shape

shaped ciabatta

Preheat Oven    500ºF/260ºC

Final Proof     45 minutes at room temperature

Steam           1 cup of boiling water poured in a heavy steam
                pan (preferably cast iron)

Bake            Bake for 10 to 12 minutes at 500ºF/260ºC

Cool            At least 15 minutes

My attempt at Eric Kayser’s Baguettes Monge

This is a post from Apple Pie, Patis, and Pate
Eric Kayser’s Ciabatta au Levain Liquide

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I grinned like an idiot as I lifted the dark brown loaves from the charred baking stone with bare hands. The soft crust smiled back with its wide open slashes, a sight that every bread maker hopes for upon opening the oven door. It didn’t matter that my calloused fingertips started to burn or that hot air threatened to singe my eyebrows into an unnatural curl; the scent of steaming mugs of hot chocolate made the pain strangely comforting.

Half melted chocolate morsels that clung perilously to the crust instead of being safely nestled inside the warm loaf tempted me to pick on it. I decided to wait until the following morning, a cup of freshly brewed coffee in hand.

More importantly, I decided to wait until after taking photos.

If you read this far, two things may seem obvious: the coffee I’m having as I write this is really strong and this semisweet chocolate bread is pure bliss.

Click! Crusts hosted by Jugalbandi

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Yeastspotting at Wild Yeast Blog

Pane al Cioccolato
Italian Chocolate Bread

makes two 375 gram / 13.25 ounce loaves

Chocolate chips and pane al cioccolato dough.

Notes:

• Knead the dough and develop the gluten thoroughly before adding the chocolate chips. Add it towards the final minute of kneading.

For the Biga Naturale / Wild Yeast Starter:

Ingredients                  Volume          Ounces          Grams
starter (50% hydration)                           1             28
bread flour                     1/4 cup           1.125         32
water, at room temperature                         .625         18

Mix the biga naturale ingredients until the ingredients are evenly distributed.

Place the biga naturale in a bowl and cover. Let the wild yeast starter ferment at room temperature for about 8 hours before using in the final dough.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all of the biga naturale, cut into small pieces
bread flour                       3 cups         13.875        393
water                         1 1/8 cups          8.75         248
honey                             4 tbsp          2.5           71
vanilla extract                   1 tbsp
cocoa powder                      4 tbsp           .875         25
instant yeast                   1/4 tsp
kosher salt                       1 tbsp           .375         10

chocolate chips                                   2.75          78
(added towards the end of kneading)

Final Dough Instructions:

Mix             Mix all of the ingredients (except the chocolate
                chips) until evenly incorporated.

Knead           8 to 10 minutes

Rest            5 minutes

Knead           Add the chocolate chips and knead for about a
                minute or until the chocolate chips are thoroughly
                incorporated

Kneaded pane al cioccolato dough.

Bulk Ferment    2 hours at room temperature in a lightly oiled bowl

Divide          2 pieces, about 1 lb/454 grams each

Preshape        light ball

Divided and pre-shaped pane al cioccolato dough.

Rest            20 to 30 minutes

Shape           boule or batard

Final Proof     3 hours at room temperature

Preheat Oven    400ºF/204ºC

Score           2 to 3 slashes

Steam           1 cup of boiling water poured in a heavy steam
                pan (preferably cast iron)

Bake            Bake at 400ºF/204ºC for 20 minutes. Rotate the loaves
                if necessary and bake for another 15 to 20 minutes.

Cool            At least 1 hour

I wonder how much Whole Foods would charge for this?

Pane al cioccolato crumb.

To Serve:

Serve during breakfast with coffee or milk or serve as a dessert with fresh fruits.

Do you still have some chocolate sauce left over from making eclairs? Are you thinking what I’m thinking?

This is a post from Apple Pie, Patis, and Pate
Pane al Cioccolato – Italian Chocolate Bread

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2. Sourdough Italian-Style French Bread
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