There’s something about rye…
— lately I’ve gone crazy over it. Rye flake porridge, rye scones, rye sourdough… I just can’t seem to get enough.
Chad Robertson’s “Country Rye” loaf from Tartine Bread calls for a medium to fine grind for whole rye flour. I used the coarser pumpernickel rye, which has he warned, yielded a different bread than intended.
However, unlike Nancy Silverton’s classic 100% rye with rye soaker, this loaf had a much more tender crumb and far more structure due to the use of bread flour in addition to the rye. I enjoyed the pumpernickel flour in place of the finer rye, as I thought it contributed a certain heartiness. I also opted for a slightly longer fermentation, which offered some additional sourness to the loaf.
- 200 g active rye leaven
- 800 g water (75 degrees)
- 170 g pumpernickel rye flour or whole rye flour *
- 830 g bread flour
- 40 g salt **
- Mix dough as soon as leaven is ready.
- Let dough autolyse for 40- 60 mins
- Add salt, and mix thoroughly.
- Allow dough to sit covered at room temperature, performing one fold every 30 minutes, for a total of 4 folds.
- Pre-shape, and then shape loosely.
- Place shaped dough seam-side down into a greased pullman pan.
- Let dough prove in pan at room-temperature and then place entire pan into the refrigerator overnight (for up to 12 hours).
- Preheat your oven to 500, and bake your loaf for approximately 40 minutes.
*Robertson’s original recipe calls for whole rye flour
**The original recipe calls for 20 g of salt. I have increased the salt to balance out the flavor of the pumpernickel rye and longer final rise.