Learning to change the wholegrain from Wheat to Rye
Learning Objective
This loaf is change the leaven and the 20% of the wholegrain to a spiced rye. You will learn that the rate of fermentation changes as well as a significant change in the base flavour. You will also learn more about why rye is also one of the healthiest grains you eat, and how chilli can help support a healthy gut.
Makes: | 2 x 1kg |
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Level: | Intermediate |
Created Over: | 3 days |
Kind of Bake: | Retarded overnight – San Francisco Style – mixed in the morning, retarded in the fridge overnight, baked at any point the next day |
Gut Factor: | Introducing diversity in the wholegrain |
Diversity Score: | 9 (Botanical Blend No. 13) |
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Suggested Botanical Blend: | Almost any - but start with Blend No 2 |
Probiotic: | Serve with cultured butter |
Recommended For: |
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Avoid if: |
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![adding chocolate chips to sourdough](https://thesourdoughschool.com/wp-content/uploads/2021/09/chocoalte-1040x520.jpg)
My apprentice, Ethan described Botanical blend No 13 as intense. He isn't kidding and the smell of this dough fermenting is incredible. Within an hour you can smell the esters.
The base of this blend is rye, which is widely grown in central and eastern Europe and is a good source of dietary fibre. Studies show that sourdough bread baked with rye flour has been associated with many health benefits, including helping to control blood sugar levels and protecting against colon cancer.
Chilli which is also in the blend, has some amazing research as well; it has been found in human studies that chilli has an effect on our energy intake, perhaps weight loss in some individuals. But the question is, is this action dependent on our gut microbiome? Animal studies indicate this could be the case. The main phytochemical in chilli, the capsaicinoids, have been shown to increase both beneficial beneficial bacteria including Roseburia and Akkermancia, and lower other gut microbes which can reduce ghrelin, the hormone that makes us hungry.
Chilli is also rich in essential vitamins and minerals such as vitamin C, vitamin A, calcium, magnesium and potassium.
This formula will be flatter than the wheat version, because the rye has no gluten strength. Rye relies on being gelatinous, but what this loaf loses in it's dome shape it gains in flavour. So a top tip is not to go below 13.5 % protein for the roller milled white flour.
My other change here is that to control the speed of fermentation I have reduced the bulk time by 20 minutes. If you prefer you cold reduce the DDT to 25C but hey these are the things you can play with.
Vanessa x
Equipment
- Medium bowl for mixing leaven
- Clean t-towel or wax cloth
- Large mixing bowl
- Dough whisk
- Dough scraper
- 2 x 1kg banneton
- Lame
- Baking cloche
Tin Size
- No Tin
Suggested Starter
Status of Starter
bubbly, lively second-build starter
Hydration
75%
DDT
26°C (79°F)
Flours
To Ferment Your Dough
- 40g starter
- 80g or rye OR blend No 13
- 80g water at 30C
For The Dough
- 200g leaven (see above)
- 725g water
- 800g strong white flour
- 200g Botanical Blend No. 13 freshly milled
- 10g non-diastatic malt (optional)
- 100g fair trade chocolate chips
- 20g fine sea salt
Baking Time
1 hour in a Cloche or Dutch Oven and 5 - 10 minutes uncovered depending on your preferences
Bake At
220°C/200°C fan/425°F/gas mark 7
Baking Tips - During/After Baking
- At the end of the baking time, remove the cloche lid and bake for another 10 minutes before removing the loaf from the oven and leaving on a wire rack to cool.
- For a really crusty loaf, turn off the oven at the end of the baking time and leave the bread in there with the door open as it cools.
- For soft crusts, remove the bread from the oven at the end of the baking time and place on a wire rack. After about 5–6 minutes, wrap the loaf in a clean tea towel (or a sheet of greaseproof paper followed by a tea towel if you have added butter).
Tutorials
Total Active Time: 46 minutes
Step | Timings | Active Time (min) |
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Refresh starter 1st Refreshment | 10am Day 1 | 3 |
Refresh starter 2nd Refreshment | 10pm Day 1 | 3 |
Plan Your Bake | 9am Day 2 | 5 |
Make a leaven | 10am-11am Day 2 | 5 |
Mix 700g of the water & leaven into dough | 1pm | 5 |
Autolyse with leaven | 1pm | |
Bassinage 25g (1 x 25g) | 1.30pm | 5 |
Add salt - start bulk | 2pm | |
Stretch and fold | 2.30pm | 2 |
Bulk Ends - now Pre-shape | 5pm | 5 |
Final shaping & now add the chocolate chips | 5.20pm | 5 |
Put in Fridge 5C | 5.40pm | |
Bake | between 12pm - 5pm Day 3 | 5 |
Analyse & Recalibrate | On Eating | 3 |
Total Active Time | 46 |
Guidance, tips & techniques
Please follow the step by step timings and click on the links for detailed lessons about each step.
Please follow the step-by-step timings and click on the links for detailed lessons about each step.
When it comes to adding chocolate chips you can choose how you add them:
If you want to you can add them at the end of the bulk fermentation. It's a good method, but if you want to the you can add them as you do the pre-shape and the final shape a few at a time. It's a harder way to add them, but then it is also versatile. In our house my daughters like milk chocolate and I like dark. This way I get the best of all possible worlds and make one light and one dark. Everyone is happy.
See How to add inclusions into sourdough
How to Store
You can eat this bread for up to 4-5 days, although I use it for toasting from day 3.
It's best stored wrapped in a clean un-fragranced tea towel.
Learning Outcome
You will learn how to add a dry inclusion into your bread and how to swap your wholegrain for rye, and observe the changes in texture and flavour, and rate of fermentation.