Yeast water small Roggenmischbrote

Yeast water small Roggenmischbrote

I tried to mimic Abel’s Roggenmischbrot posted at http://www.thefreshloaf.com/node/66868/roggenmischbrot. I like to add rye flour to the mix because of the flavor it imparts to bread. Typically, I add around 10% rye but in this version the rye content is higher. This bake has been based on 50% AP flour, 50% rye flour, 2% salt and 78% hydration, leavened with yeast water. I autolysed the dough for about one hour, but then I actually forgot about it, and ended up applying only one set of S&F after the mix. Since I started the process too late, I had to put the dough in the fridge to complete the bulk fermentation. The next day I shaped the small loaves and proofed for about 45 minutes before baking at 250C for about 15 min and then 230C until finished for another 15 min. It yielded two small loaves since the total flour used was only 260 g.

The loaves were baked seam side up to give a rustic look. Great taste and an unbelievable crispy crust. The next time, I will use less fermented flour in the levain, which was 23% for this bake.

 Happy New Year!