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Croc's Rye | Sourdough Companion

Croc's Rye

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

30 comments

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

;)

Bake Me !

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

Bake Me !

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

[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.

Bake Me !

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

:shock:

Bake Me !

:shock:

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

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

Bake Me !

Ok, Boss,

Sunday it is.

Mick

Baking day today?


Hey,

You think I don't have an alarm clock?

Next move today. Baking tomorrow.

Mick

*drums*

Bake Me !

Well? I can't stand the waiting!

Ta!

[quote="Jeremy"]Well? I can't stand the waiting!

Ta![/quote]

Hi Jeremy

8-)

Bake Me !

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

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

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.


once more there was NOTHING LOST in translation
i managed to find some pictures based on this very recipe

http://www.wedlinydomowe.pl/articles.php?id=1296&page=1

bottom pic (oven is not on just the light for rising process)

and here final shots

http://www.wedlinydomowe.pl/articles.php?id=1296&page=2

i didn't have much jump in a oven as well but bread was very nice regardless
yours seem to hardly move at all but lets see how tasting goes tomorrow

Bake Me !

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?


[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

Bake Me !

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

Looks like you're playing catch-up with Matthew on brick-oven foundation laying.


[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

Bake Me !

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.


Fuuniest post i've seen yet. Bloody great stuff Croc!

Well done Mick

:D

Matthew


You think that's funny?

I'm just about to start Croc II.

Mick

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!


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

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!!)