07/04/07

Sourdough Rye Walnut Raisin Bread

Since I was feeding my rye culture, I thought it would be nice to have some rye bread for a change. I decided to use the 3 stage Detmolder system for this bake. I was curious to know how such a starter will perform if used to bake a light rye loaf, really light, since the rye in the starter will be the only rye used in the bread. After the entire process to create the starter was completed, I was left with almost 12 oz of ripe rye starter. This came to almost 30% of the final dough flour. Since I was adding 12.5% raisin and 12.5% walnuts, I decided on a hydration of 75%.

The rye starter was remarkably vigorous and the dough was given an 8 hour retard fermentation. Since it was warm today, the loaves were given only 30mins warm up time before I shaped them. They were give an hour of proofing before I loaded them into the oven.