There is probably nothing better than to start into autumn with a powerful whole grain statement.
With a vitamin hero. A nutrient and flavor champion.
To explain the play on words of the recipe title: In German, rye means „Roggen”. Well and since this creation full of grain power, the connection to famous Rocky (Roggy) Balboa was not too far.
Roggy Balboa: This new #brotokoll creation is a freestanding 100% rye whole grain sourdough bread. No commercial yeast added. Made from 100% freshly mockmilled rye.
With a long-lasting freshness that (with proper storage) will last even after 10 days. With an amazingly deep aroma, which is tickled out of every single grain over 2 sourdough stages (I am sharing with you this method in the recipe notes!).
And with an oven spring and an open and airy crumb that you would never expect from a 100% rye loaf (without the addition of commercial yeast for stabilization – a very common method, however not our way here on #brotokoll)!
“My rye bread always gets flat and the crumb is always dense – what can I do?” – this problem has often been discussed in my #brotokoll workshops and e-mail inquiries.
With this recipe I show you a few hints on how to provide your rye loaf with more strength, how to „extract“ all the amazing flavor from your rye berries (without an overkill of added spices) and how to achieve an airy crumb – while at the same time we’ll improve our rye loaf’s oven spring! Are you in?
Roggy fights over 2 rounds
The refreshments of rye starters are very often done shabbily. The sourdough (levain) is often prepared directly with the (starved and over-acidified) starter from the fridge.
The result? A weak performance (poor oven spring, no harmonious taste, dense crumb: very often commercial yeast is then added to the main dough or folks work with a reduced amount of water to keep the dough compact. However, taste and airy crumb are gone).
Our #brotokoll solution: Similar to Open Crumb wheat sourdough breads, we refresh our rye starter at least 2-3 times before we start with the setup of our rye sourdough (levain). In addition, we use a much higher water temperature than usual (38 degrees Celsius – details can be found below in the recipe guide).
At next, we build our rye levain over 2 stages. This does not only push fermentation: We keep the 1st stage stiff, cool and extend its fermentation time. In this way we extract all the wonderful flavor from our rye berries. The 2nd stage takes place with a high hydration and at a very high temperature. This pushes a certain group of micro-organisms (loving higher temperatures) – affecting both oven spring and (open) crumb.
To extend our loaf’s freshness, we use an old bread soaker, which provides our bread also with a little extra flavor. Aroma, ovenspring, open crumb, freshness: Roggy Balboa will be the new star in your ring of breads. Whole grain, freshly ground and with an aroma that is unrivalled.
Just mill it
So, turn on your mills and get into the ring – Roggy Balboa is already waiting for you!
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!