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German type rye flour vs rye flour from US
Just trying to make both in a simple traditional Roggenbrot mit sauerteig (Ryebread with sourdough)
Sour culture - In a glass jar/ bowl, combine flour and water , cover and ferment at room temperature (25-28°C) 16-24 hours. The sponge will have a strong sour aroma in following day 2
Using the 1:1 rye flour , water as sourdough, feeding 2 times a day continue feeding for 2-3 days
| g/ml | Ingredients | Percentage |
| 10 ml | Warm (35°C) water | 50% |
| 10 g | rye flour | 50% |
| g/ml | Ingredients | Percentage |
| 75 g | sour culture | 30% |
| 250 g | Roggenmehl 1370 (rye flour 1370) / US Rye flour | 100% |
| 162 ml | Water | 70% |
| 2.5 g | Malt (roggenmalt) | 1% |
| 3.75 g | Instant yeast /(7.5g Fresh Yeast) | 1.5% |
| 493g | in total |
| 1 | Mix the dough with all ingredients, Cover and ferment at room temperature until the dough has visibly expanded and shows broken bubbles on the surface, 30-40 minutes. | |
| 2 | take out the dough and roll it in ball shape, like in my video below, put it in well-floured proofing baskets. |  |
| 3 | cover and proof for another 40-50 mins |  |
| 4 | Turn it out and bake with a preheat oven 250°C with the baking surface in the middle bake on a pizza stone for 15mins ( in dutch oven take out the cover after 15 mins) , then reduce the temperature to 220°C and continue baking for 15 mins . Transfer to a rack and cool thoroughly before slicing. |  |
| German type rye 1370 | US type rye |
| flour is fine grinding | flour with some crushed grain |
| color light brown | color medium brown |
| hydration 70% | hydration 70% |
| texture after bake: moist | texture after bake: good |
| taste of flavor: good | taste of flavor : rich |
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