Rye Bread with Lievito Madre and Sourdough
This bread is dominated by rye and the rye sourdough. It has a lovely sour but subtle taste, using a variety of full grain. At the beginning I thought it was not firm enough to proof it in a basket but it turned out ok.
However, the rise of the sourdough, yeast and Lievito Madre turned out to be quite drastic. Allthough the rise test in the basket was ok, the bred lost shape when scoring as the gas went out.
Next time I will use much less yeast and either stop the final proof earlier or try it without scoring as I guess the crust will break up anyway.
The recipe of today is for a mixed rye bread with more than 60% of rye. I wanted a dark crust, flavors of caramel and a strong Maillard reaction. Like a bread made in an oven fired with wood by the farmer when baking for the whole village. If had tried it the following way:
- 300g Lievito Madre (150g from full grain, 150g from all purpose flour)
- 450g rye sourdough
- 70g wheat all purpose flour (Type 550 in Germany)
- 50g wheat flour (Type 1050 in Germany)
- 200g rye full grain, milled before preparation
- 100g spelt full grain, milled before preparation
- 260ml water
- 8g fresh yeast
- 16g coarse sea salt
Kneading for 6 minutes on lowest level, then 5:30 minutes on level 2.
Let it sit for 2 hours, covered with folding and turning every 60 minutes. After the 2 hours, put it into shape and let it sit again for 45 minutes in a basket with linnen.
The oven should be well heated at around 250 degrees centigrade, baking for 10 minutes with steam. Let the steam go out of the oven and turn down the heat to around 210 degrees, bake for another 55 minutes.