Sourdough rye bread (100% without additives)

Irina! Or maybe there is something wrong with the leaven?

That's a good question Elena! I'll tell you right now
First, I select the starter from the renewed starter, not from the dough. It's more convenient for me and did not notice the difference.
Secondly, I renew at a 1: 1: 1 scheme and leave it for 4 hours, because it over-oxidizes all day. (I didn't invent this myself, but read it on another site).
By the way, I don’t understand how you manage to mix 200 g of flour in 160 g of water for dough - I will get the dough like on dumplings :) After all, the dough should be thinner than the dough, right? I do the opposite (180 flour / 220 water).
So if after that I make 270/215 into the dough, as you have according to your recipe, it grows great, but falls in the oven. And if I do less water, it’s like in the photo.
Elena, where am I wrong? Thank you very much for your help!

After all, the dough should be thinner than the dough, right?

No, not true For rye bread, the dough is exactly thick, I mix with a spoon or a hand mixer with hooks. By the way, it was not me who invented this, but Hammelman

I select the starter from the renewed starter, not from the dough Well, there really is no difference. But updating it 1: 1: 1 is too cool. I update 30 g flour: 30 g water: 5 g starter (yes, in my recipe it seems to be exactly 1: 1: 1. Too much time has passed, I managed to finalize it). Warm for two hours, then in the refrigerator. With this ratio, the starter does not peroxide and is perfectly stored in the cold for up to 7 days. In general, I do not understand why take away something from the updated starter. As I wrote earlier, the algorithm is very simple. In the morning I take out the starter, update it (and this starter can already be put into the refrigerator), in the evening I put the dough, in the morning I knead the dough and bake bread.
Still, try to make a thick dough, what if this is the case?
I'm sorry for the many letters

I add 200 g of rye flour and 250 ml of water. I leave it to wander in the room overnight. In the morning, I put 0.5 l to 1/3 of the volume from it into a jar, add a large, heaped tablespoon of rye flour and add water drop by drop to stir it to get the consistency of thick sour cream. And immediately put it in the refrigerator.

that is, the leaven is fed twice - in the evening and in the morning, and then straight into the refrigerator for 2 weeks?

Almost so. First you need to wake up the leaven (I do it at night), and then part of it goes to bread, and part of it needs to be fed into the refrigerator. A prerequisite is that the sourdough must breathe (a couple of small holes in the lid), it must be thick like sour cream (if you use it often, you can not necessarily do it thinner), you can also just feed it once every 3-5 days. For me, she died only once, when he went on vacation for 24 days, and made the consistency rather thin. I took this into account and the next time I left for 24 days, I made it thick quite strongly and then just removed the top layer and fed it a couple of times. In two days, she returned her smell and for almost a year now with me. In September I will go to the south again and see how I survive. I hope you understand that thick sourdough is the one that is stored in the refrigerator, but you need to wake up the opposite with a liquid consistency, that is, as I understood from that article that when I studied it, yeast (and this, in principle, is yeast) should how to eat, work out and go on a diet in the morning (that is, they should already fall off or begin to fall off), but they need to put a lot of food in the refrigerator and they will slowly process it. Fuu, I kind of explained. Of course, in the book it was written more scientifically, but I tried to convey the meaning.

[Lord 68]

Lord 68,
yeah, thanks, got it

i.e.for night feeding you need a liquid consistency, and in the refrigerator it is thicker,
after the night we divide the total mass - part for baking (we don’t feed this one?), and part in the refrigerator (we feed this one again to bring it to a cooler? in what proportions? do you immediately remove or leave to stand?)

Did it seem to me or are the edges of the bread whitish? I have the same parsley when I switched to sourdough

Here is a photo of the last bread made on Monday. There are no crusts anywhere since my wife and I eat them almost immediately. By the way, no one in this thread wrote: rye bread after baking should still ripen in a towel. Usually I have it 3-5 hours, although many put it all night. I also tried that, but since I did not find any differences, I try to make bread from morning until lunchtime, and just in time for the arrival of my wife from work, it already ripens for several hours and is still slightly warm. I have no whitish edges. Is there an assumption that you sprinkle flour on top of the bun? Then yes it can be. Regarding feeding, you understood correctly: I feed the dough that goes for the future sourdough and immediately into the refrigerator (it will rise there and fall off later), and which goes to bread, I pour several tablespoons of butter, flour, bran and water with salt and a drop of stevia syrup. I knead everything in a pretty cool bun right in the bowl. I leave it for 1.5-2.5 hours. The gingerbread man rises almost twice again. Then I take it out on the table sprinkled with rye flour and finally knead two loaves. I knead very hard both times, even my hands hurt. I grease two ready-made loaves with oil and cover with a film. Again, the bread stands for another 1-2 hours. At this time, the temperature in the room and the absence of drafts are very important. The bread rises again by almost 1.5 times. It is important not to overexpose, otherwise it will fall off. I heat the oven to 240 grams, set the temperature to 170 grams and put on the bread. So it cooks for 45 minutes, then I insert the thermometer probe and bake it with 96 grams inside. I take it out of the mold and in the towel. Thus, it takes me about 17 hours to fully prepare the bread. This is the total time, but pure kneading and other 30 minutes. Somehow, if I'm not too lazy, I'll make a full photo report, but I don't promise.

Is there an assumption that you sprinkle flour on top of the bun?

no, not sprinkle

in the dough 140 g rye and 170 g wheat instead of 270 g rye

Elena, and if you add only wheat flour to the rye dough - how much of this flour do you need?
Thank you in advance!

[IrinaP1]

IrinaP1, Irina! I would replace all the flour in the dough (not counting the dough) with wheat according to the recipe. Adjust the liquid during the mixing process.

T.e. 270 grams? I thought you should pour more wheat ... You increased in your example (you took 140 rye and 170 wheat instead of 270 rye).

[IrinaP1]

IrinaP1, Irina! Forgive me, I have not baked this recipe for so long (I ruined the leaven, they do not reach a new hand). Therefore, I wrote that it was necessary to adjust the liquid during the batch. Try 330-340 grams of wheat flour.

Thanks, I thought so! Increase the percentage by 30. I was looking for similar recipes, but there is much more wheat flour, well, for example, 2 times more than dough. Of course, wheat will work anyway. but it seems to me that the bread can turn out to be cold (as they say in Belarus). So I decided to ask you how I trust you more.But let's see what happens

By the way, after a lapse of time and experience, I came to the conclusion that rye dough does not need steam! Just the first 15 minutes, the temperature is max, then turn it down.

I agree, steam is not needed. And as soon as the temperature reached 240 degrees, I put on the bread and immediately lower the temperature to 170-180 degrees. Once again I will make a reservation, I have pure rye bread.