Croc's Rye

bethesdabakers's picture
bethesdabakers

I'm having a go at Croc's 100 year old Polish Rye from the recipe section live before your very eyes.

Still mystified by the starter instructions: 1.5 Litres from 0.5L water + 0.5L rye + 1/2tsp salt.

Measured and weighed them. 0.5L of water is 500g (as you would expect). 0.5L rye came out at 300g.

Mixed they make about 0.75L.

Fingers crossed.

Mick

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Croc 2007 November 20

heh
did you add salt ?
btw just for you i double checked quantities for starter, there is no error and considering you around 700ml now when its active and at peak it might as well hit 1.5L

Croc 2007 November 20

i can't remember if i mentioned that in recipe post itself so let me add it here
keep your starter on warm side of room, in old days they used to keep starters near ovens, my mother used to keep it next to kitech stove, she doesn't bake but its same starter that they use to make "zalewajke" no idea how to translate this, its polish soup, mostly made of starter, dryed mushrooms and potatoes that is the cheap version for poor people, some lucky bastards would add a fried sausge.
it goes very well with good bread :)

now i made myself hungry, will have to make some good zalewajka for myself sometimes soon :)
can't go more old school then that, sourdough starter based soup :D

bethesdabakers's picture
bethesdabakers 2007 November 20

Yes, I added salt.

[quote]btw just for you i double checked quantities for starter, there is no error and considering you around 700ml now when its active and at peak it might as well hit 1.5L[/quote]

Yeah, but after it peaks it'll be back to 0.75!

Hope it's warm enough - little snow on the mountain tops last couple of days.

Best wishes,

Mick

Croc 2007 November 20

[quote="bethesdabakers"]
Yeah, but after it peaks it'll be back to 0.75!

[/quote]

lets make new math rules here
0.5L+0.5L=1.5L=0.75L (for real)

it should make sense to any sourdough baker

you use it ALL, 1.5L is just indication of what it will be at peak, and there is no need to aim at using starter at peak but you don't want to go for it before peak especialy first time you use it, this way you know it is mature enough.

bethesdabakers's picture
bethesdabakers 2007 November 20

Look at that:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/900amday2small.jpg[/img]

After only 24 hours - movement! Up to 0.9L.

I like this new maths.

Mick

bethesdabakers's picture
bethesdabakers 2007 November 21

indeed.

By 4.00 p.m. on day two it looked like this:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/4pmday2small.jpg[/img]

Peaking at 1.15L. By evening it was starting to drop. 9.00 a.m. day three you could see it was falling:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/900amday3small.jpg[/img]

Frothy but fragile:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/900amday3topsmall.jpg[/img]

What next?

Mick

Croc 2007 November 21

as recipe said leave your starter for 5-7 days
old bread makers did NOT pay attention to starter being at peak as we do
if you refresh now you endup making typical starter we all been manufacturing around here with strict timetables for refreshing and so on
just let it be, don't stress about it
give it a stir day before you plan to bake if you want

bethesdabakers's picture
bethesdabakers 2007 November 27

OK, it was only a first attempt but I ain’t full of joy.

Yesterday evening I mixed 150ml water to the starter and added 1K flour. It was very stiff so I added a good splash more but I still wonder if it should have been wetter.

It had a good 12 hours overnight before I mixed the dough. It was still not as wet as I expected – not like Russian rye. I ended up using four tins:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/day89amsmall.jpg[/img]

It moved but not fast. I gave it four hours but it didn’t seem to move at all in the last hour:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/day81pmsmall.jpg[/img]

Followed the baking instructions – managed to burn the bottoms which is something I’ve never done before. No oven spring at all.

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/day8baked2small.jpg[/img]

Shall cut one tomorrow. Any suggestions for my second try? Perhaps I should buy a peel and throw it high.

Mick

Jeremy's picture
Jeremy 2007 November 27

Could give them to the boy's at the rugby club, either for menhirs or balls to throw at the bar!

Ta!
Croc, halo!
Does this sour work with another recipe?

Jeremy

TeckPoh's picture
TeckPoh 2007 November 27

I'm thinking that something must've been lost in translation. From [url=http://www.gourmetsleuth.com/cookingconversions.asp?Action=find]gourmet sleuth[/url], 500L of rye flour weighs 270g. Slotting the ingredients into [url=http://www.glennbech.com/bakerspercentage/index.html]Glenn Bech's calculator[/url], the math works out to be [color=#FF0000]44.05% hydration. [/color].

Interested to have a look at the crumb.

TeckPoh's picture
TeckPoh 2007 November 27

Yes, that bread looks gorgeous but I'm just enthralled by the other yummilicious how-to's in that link. Get ready for lots of translation work, my friend. Beautiful beautiful sausages....kielbasa, izzit?

Croc 2007 November 27

[quote="bethesdabakers"]OK, it was only a first attempt but I ain’t full of joy.

Yesterday evening I mixed 150ml water to the starter and added 1K flour. It was very stiff so I added a good splash more but I still wonder if it should have been wetter.[/quote]

at this step it should be muddy not stiff, if anything you want thick yogurth consistency, flour differences would show variations here so don't stick to exact 1KG
i checked and i did put muddy consistency part in origianl recipe

bethesdabakers's picture
bethesdabakers 2007 November 29

I wouldn’t say it was a waste of time. Eight days’ work has given me a foundation to build on:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/brickssmall.jpg[/img]

You could say the crumb is tight – probably watertight:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/crumbsmall.jpg[/img]

Mick

Croc 2007 December 1

[quote="bethesdabakers"]I wouldn’t say it was a waste of time. Eight days’ work has given me a foundation to build on:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/brickssmall.jpg[/img]

You could say the crumb is tight – probably watertight:

[img]http://img.photobucket.com/albums/v236/bethesdabakers/crocs%20rye/crumbsmall.jpg[/img]

Mick[/quote]

those got to be the BEST pictures ever seen on bread related forums
made me cry from laughter

TeckPoh's picture
TeckPoh 2007 December 1

I tried to be as demurely asian as possible and not laugh too loud and wide. Now...if I can only find my paper fan and cover my face.

TeckPoh's picture
TeckPoh 2007 December 4

Isn't it easier to just get bricks for your oven? I suppose this smells better.[color=#BF8080](running away before croc snaps his jaws at me!)[/color]

On a more serious note (tho' I was serious above), are you going to make any changes to the recipe, Mick? I shall henceforth cast aside all negative vibes and root you on. Go for it!

bethesdabakers's picture
bethesdabakers 2007 December 5

Teck Poh said:

[quote]I shall henceforth cast aside all negative vibes and root you on. Go for it!
[/quote]

So it was your negative vibes.

I'm not going to do anything clever, just increase the water in the refreshment and the final dough. In the photos on the link that Croc posted it looks like the dough was made from a very light rye. The rye I used was a very coarse, wholemeal rye. I've seen recipes that suggest coarse rye for starters and light rye for doughs so I might try a different rye for the dough this time. Plus I'm a great advocate of working at room temperature but I'm not so confident with ryes. I might try proving in a little warmer environment (or having a much longer prove).

Mick

Jeremy's picture
Jeremy 2007 December 8

If I can stick my big gab in for a minute? What about pre-gelatinizing part of the rye?

That's all foooolllks!
Hi Croc, Hi TP (long time no see!!)

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