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Pierre Nury's Rustic Light Rye | Sourdough Companion

Pierre Nury's Rustic Light Rye

We had a potluck at work today and I wanted to make a bread that was special.  So I made some Pierre Nury's Light Rye.  This formula comes from the book "Local Breads' by Daniel Leader.  Pierry Nurry, recipient of the prestigious Meilleur Ourier de France award, present this bread to Daniel Leader as his signature loaf.  I had made it before but wasn't very happy with how it turned out.  That was before I had made Ciabatta.
Light Rye

The formula uses a stiff starter so I made a 55% hydration starter with a pinch of home ground rye in it.  The preferment that went into the dough was 50% hydration and had 3 grams of rye in it.  The flour for the preferment is home ground whole wheat.

1st Preferment Build         grams   percent  
Starter                              8.7          50.00%
Flour                              17.39      100.00%
Water                               9.57        55.00%
Total 1st Build                35.65      205.00%
           
2nd Preferment Build           
Starter 1st build             35.65         48.94%
Flour                              72.85       100.00%
Water                             36.43         50.00%
Total 2nd Build             144.93       198.94%

preferment

The preferment does have a stronger smell of acetic acid than I normally notice.  The directions next have you put the flours in a mixer with the water and mix it up until the flour is all wet.  Then let it stand for 20 mins.  Next add the preferment and the salt.

Dough Formula                grams     percent
Flour*                             579.71    100.00%   
Water                             463.77      80.00%
Salt                                  11.59        2.00%   
Preferment 2nd Build     144.93      25.00%
Total                            1200.00    207.00%

*Flours
Bread Flour                     521.74      90.00%
Rye                                   57.97      10.00%
The rye is home ground then I sifted out the course particles.


I let the dough ferment a few hours and did some stretches along the way.  I could feel lumps in the dough as I couldn't get some of the preferment to breakdown.  Next time I'm putting the preferment into the water first.  The dough did show signs of starting to raise so I put it into the fridge overnight.  The next day when I got home from work I took it out and warmed it up.

Bubbly Dough

I did this by putting the bowl on top of a rack that we have on top of our wood burning stove.  The rack is warm to the hand but not hot.  The above picture is after three hours.  The charcoal cooker was fired up to 460°F.  I turned the dough out onto a bed of flour and cut a piece off of it and put it on a piece of parchment paper.  Leader says to let the dough fall into whatever shape it may so I did.  Then placed the dough on my cooking stone with a half a cup of crushed ice for steam in the pan below my cooking stone.  I pulled the bread after being in the cooker for 20 mins.  I had to do this 3 times because my stone is only big enough for one piece at a time. 

The aroma of the bread filled the whole house and I had to wait an hour for it to cool enough to cut it.

Light Rye Crumb

Maybe I could have taken a better crumb shot but the bread was full of irregular big airy holes.  My co-workers ate it all up.  Many of them said how good it was.  The best compliment was from one co-worker who refuses to eat my bread because it is sourdough.  His mind can't handle eating something made with a starter that is over a year and half old.  Anyway I caught him eating a piece of it and he says its really good.  Then I tell him its sourdough and he picks up another piece and pops it into his mouth and says "its really good".  I finally found a bread that he likes, mission accomplished.



 

12 comments

You need to make enough for thirds......but my hubby always tells me to make 'just enough' to make people hanker for the next time, lol.

Thank you, LD, for those pictures...what gigantic bubbles and holes!! Thanks, also, for the clear recipe and instructions. Gee...you've got me all excited and itching to make it. No time till next year, though.


TP the end of the year is near.  I had many more people come up to me today at work and ask if I had made that bread.  Some even thought someone had gone to San Francisco to a bread shop and got the bread.  I only got two pieces of it so I have to make it again to see how it tastes when it gets old.  The next two weeks are vacation time for me so I get to play baking bread.  I'm working on making a stencil right now.  The starter is getting all fired up and ready to bake.  I'm going to have some fun.
I did the same bread again for our Christmas dinner.  This time I put the preferment in the mixer with warm water and turned it on high.  The dough wasn't lumpy this time.  I also closed the vent off in my cooker when I steamed the bread this time.  I'm very happy with how it turned out.  This is also my 2nd cook with my new custom baking stone.  The new stone will now let me do longer breads.  :)

More Light Rye
So spill Duane where did you get The custom granite stone?  Is it affordable?  Can I get one made?  I'm sorry I missed it before I was just looking at the bread. :)

But today I was looking through posts - I am in the need of a good light rye.  I have been making these sandwiches on ciabatta and remembered how much this rustic bread is like a ciabatta.

Sourdough bread, turkey pastrami, German apple onion sauerkraut and swiss cheese with German sweet mustard and mayo.  Then you grill them like panini.  This bread would be perfect for the rolls to take the the sandwich up a notch.  We are calling them Rupert sandwiches since they aren't really Reubens..;).

Terri

The granite stone is from the piece that is cut out for the sink in a granite counter top.  Some places will just give it to you.  I had to pay for the piece and then paid to have it trimmed to fit my cooker.

 
Rupert or Reuben both sound good to me.

So did you find an installation company or a stone company?  Who or what should I be looking for?  Any ideas about how thick so it wont crack.

Terri


 

Looks like the company that I got mine from is a stone company that does installations.  I used google to search on my town and granite.


Great Idea... I will give it a try!!

 

Ahh, what a great idea. I 'lost' most of my baking stuff out of our container from Oz (probably being 'sold off' in the markets of Surybaya!) so the stone idea sounds good. Would a pice of marble work? or should it be granite?? Also, we are having a pool made & the surround is 5cm thick Palamanan stone, a solid, yellowish sandstone. Any ideas?
I think it would be fine.  Some stones explode when they are heated so you have to be aware of that and other stones have health concerns.  I always cook on parchment anyway so I have a barrier between my bread and the stone.  You might think about doing the same.  You can search the internet and see what other people have used for stones and see if marble has been used.

Hi LeadDog,

Your Pierre Nury's Light Rye looked really flavourful.  Did you knead this dough at all, apart from the initial mixing and the stretch-and-folds you mentioned in your post?  I am guessing none at all or very little.    It appers to me that that's the main reason why your bread had such open crumb.  Leader did say in his [i]Local Breads[/i] not to under-knead this dough in order to get the maximum volume (page 153); however, he also said the sticky dough will not clear the sides of the mixing bowl (page 152). 

A while ago I did a James McGuire bread at 80% hydration (500 g of flour with 400 g of water) with hourly stretch-and-folds over 4 hours of fermentation to build up gluten strength   The bread had really good volume even though the hydration was high.  The resulting bread had none of the Ciabatta shape as in Pierre Nury's Rustic Light Rye.

Shiao-Ping

 

I have a Bosch mixer so my mixing times are different than what formulas in books call for.  Seems to me the Bosch mixer is faster at developing the dough.  I might have gotten the formula from Leader but he takes the opposite approach to dough development when you read "Bread" by Jeffrey Hamelman.  Hamelman makes it a point to not over mix the dough.  I read "Bread" first so I guess I'm in the short mixing time camp.  I mix the dough up until it gets the flour all wet and let it sit for 20 to 30 minutes, then I add the salt and finish mixing.  I do streches in the bowl so I don't get any extra flour added to the dough.

 

Every time I make this bread I get really good compliments.