Russian Rye Sourdough
Looking into the fridge at the few jars of leftover starter, I recalled glancing at a recipe in my sourdough cookbook that not only used up the discard, but was also super hardy. There's only one loaf that could handle so much age and maturity from all that discard - and that is the Russian Rye loaf.
I had recently purchase a large bag of organic Rye flour from my local supplier and was looking for an opportunity to use it. So here was my opportunity - 'I'm going for it,' and proceeded to pull out all the ingredients. Rye flour, leftover starter (750Gg!), water and salt - pretty simple.
Rye is a super hearty grain and has been used for centuries in breadmaking; and from the research I found, if stored properly, it can last for weeks - some claimed through the winter! Not sure I'm willing to try that, but might be a fun experiment at some point?
It also claims to reduce insulin by controlling blood sugar through it's long slow fermentation and also helps at regulating appetite. Venessa Kimbell explains it this way,
"...rye flour has the added benefit of lowering insulin response whilst improving blood glucose levels. Whilst many commercial types of bread exacerbate diabetes and obesity, slow fermented rye breads produce both a low insulin response and suppress hunger."Sounds impressive to me! Definitely worth a try?
So I took another peak in the fridge, figuring I had to do something with all those jars of leftover starter taking up residence there; and concluded it was time to try something new.
Here's is a look into my first attempt at the Russian Rye Sourdough.
Firstly, I had to weigh out my discard to make sure I had enough for the recipe. Turns out I only had half! One loaf it is - maybe for the best anyhow. As you can see in the photo, I mixed a little of Cocoalicious discard with Ruby's in order to get the amount I needed. Next, I set aside the bowl of 'old' leaven until it was time to mix into the dough.
Secondly, I weighed out the Rye flour and water (hot and scalding) and began to work in with my hands. I quickly learned why the recipe recommends using a mixer - 'ouch' that's hot! I just couldn't help myself - I love getting my hands right in there! Just meant I had to get a little more creative when mixing.
All mixed! Looks, uh, different? Definitely not what I'm use to but trusting in the process and feeling confident none-the-less.
Next: let sit out, covered, for 4 hours. Great - time to get out for a sunny walk with my fur baby Arla. Oh, and mix the other 3 bowls of bread I've got on the go at the same time...
Times up! Now comes the fun part - mixing in the leaven (and salt). Sticky, gooey, squishy, soft, moist - I told you I love getting my hands in there, didn't I?
The leaven is all mixed in and looks, um, interesting? Let's hope this works...
Leave out for a further, ah actually, I don't know? And the recipe isn't clear?! Oh well, looks like I'm winging it.
I just took my best estimate and figured another hour or so was good. There's no stretch and fold needed as the rye lacks gluten to develop, so the process relies on what is called gelatinisation. Now all that's required is to "squidging" the dough together (I couldn't figure out what this meant, and my hands were already in the dough so I couldn't look it up) so I "squished" it together and plopped it into a really well floured basket. Done! Then, I remembered the jar of charcoal starter flour in the cupboard that I had made and hadn't used in forever. So I quickly grabbed it out to dusted the top of the loaf before popping it into the fridge to ferment for a day (24 hours). The next day, late afternoon, I suddenly remembered the Russian Rye loaf I made the day before! Whoops - better turn the oven on! I unveiled it, and to my suprise, it looked amazing! Time to bake.
I flipped the rye loaf into the hot Dutch oven, thought to myself 'hmm, pretty good!' - and tossed it in the oven with a few other classic loaves I made the day before. No scoring necessary; it'll do that all on its own. You know - I'm really starting to like this bread:)
Finally! The moment of truth.
Now, as is custom with his type of bread, it's best left for 2 days before being eaten. Are you kidding me?!?! I'm not waiting - I was never one for patience.
It was delicious, but I could see why you would want to wait a few days for the texture to develop. However this now soft, hardy, rich loaf was just too good to leave alone. At least for Shawn anyway...he's gone back to attack the Russian Rye so many times in the last few days, it's not even going to make it to it's 2 day peak! Oh well, now I know what I can do with all that leftover discard in the fridge besides turn it into flour;)
Sunday morning brunch.
A thin slice of Russian Rye Sourdough, leftover Wild lemon Salmon, on a bed of spinach and topped with a soft poached egg and homemade hollandaise sauce.
Also known as Salmon Eggs Bene on Rye Sourdough:)
Happy hardy baking everyone!
xoheather
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