Daily Archives: Saturday, 16 September 2017

Almost-wild Very (very) Light Rye (BBB September 2017)

go directly to the recipe

Bread Baking Babes September 2017summary: BBB Swiss Rye Ring (and boule) based on a recipe by Stanley Ginsberg; trying to use wild yeast instead of commercial yeast; creating a rye starter using Jane Mason’s method; creating scary rye alcohol in solid brick-like form; ears! we see ears; a Bread Baking Babes project;

Bread Baking Babes (BBB) September 2017: Swiss Rye Ring

BBB Swiss Rye Ring What?!!!! They want me to make a rye starter now??? :stomp:

At least that’s what Stanley Ginsberg’s (The Rye Baker) recipe says. He based the recipe on a recipe at Bernd’s Bakery:

Eine kleine Schwierigkeit stellt hier der Zeitpunkt der Stückgare dar – es sollte nur eine kurze Gare durchgeführt werden um noch ausreichend Ofentrieb zu haben. Da ich aber wilde Hefe aus Hefewasser verwende, galt es hier die Zeit abweichend zu ermitteln. Ich bin noch nicht ganz zufrieden – es hätte noch 10 Minuten haben können. Das Brot ist köstlich und dringend zum Nachbacken empfohlen. Es sieht gut aus, hat eine feine und sehr lockere Krume und eignet sich durch seinen kleinen Querschnitt hervorragen für kleine Häppchen – bevorzugt mit Alpkäse und Trockenfleisch. A small difficulty here is the right timing for the final proof – it should only be a short final proof to have sufficient oven spring. But since I’m using wild yeast made from yeast water, i had to find out the correct timing. I’m still not quite satisfied – it could have been 10 minutes more. The bread is delicious and highly recommended for baking. It looks good, has a very fine and fluffy crumb and is due to its small cross section for excellent appetizers – preferably with Swiss mountain cheese and dried meat.
 
– Bernd, Bernd’s Bakery
You’re the director of your sourdough, with the starter + flour ‘actors of sorts’, ingredients you can guide but never entirely predict.
 
– Dan Lepard, Twitter, 20 July 2017

Okay. Let’s say that Dan Lepard is right!! I am the director. :-)

And Jane Mason does say that it takes just 5 days to create a starter. So. Armed with Jane Mason’s charts, I got out the rye flour and forged ahead. (continue reading )