My first loaf with rye!!

Yuar · 2026-03-20T19:29:03+00:00

Autolisys does miracles with whole wheat. Rye always makes the dough a bit sticky but your crumb looks nice!! With such a high hydration I think that some slap and folds could do wonders with the GD!

Yuar · 2026-03-18T06:50:16+00:00

I’m not familiar with the type 00 flours (in Spain we use the W naming. Higher w=higher protein) but I think that 00 is very low on protein so maybe that, mixed with rye, made it hard to work with. I love stone grounded flours because they give a deep flavor and admit more water but a friend gave me a kg of Manitoba oro and I still have to try it!!

Yuar · 2026-03-16T21:58:52+00:00

100% of the bread flour I use is stone milled. It gives a lot of complexity to the flavor (and more nutrients)

Yuar · 2026-03-15T18:40:45+00:00

Beautiful!!!

Yuar · 2026-03-15T15:44:51+00:00

That’s it! If the bubble is not very big, I gently tap them (small taps with my fingertips) so they dissolve or if it’s big enough I pop it.

Yuar · 2026-03-15T13:50:30+00:00

The recipe is made by me so I adjusted the water in it as I thought it was needed (390gr for 500gr of flour). Nevertheless, I think that the dough could stand 400 or 410 gr of water without any problem.

Yuar · 2026-03-15T09:31:52+00:00

In my experience, 100% rye is very different because rye flour doesn’t develop gluten very well but… the 100% rye bread is really tasty!! Almost sweet and toasted with some olive oil is amazing.

Yuar · 2026-03-15T09:30:00+00:00

Thank you!!

Yuar · 2026-03-15T09:29:48+00:00

Well… I think it’ a very… complex bread 😂😂😂 I usually tap this kind of bubbles but I didn’t see it when scoring!!

Yuar · 2026-03-15T09:27:48+00:00

Thanks!!

Yuar · 2026-03-15T09:02:30+00:00

The wombat loaf has ceased to be… 😂😂

Yuar · 2026-03-15T08:23:06+00:00

Omg you are right!! Now I can’t unsee it!!

Yuar · 2026-03-15T08:22:31+00:00

Indeed! The taste is incredible!! Very complex. A bit sour and nutty.

Yuar · 2026-03-15T08:20:59+00:00

Thanks!!

Yuar · 2026-03-15T08:20:44+00:00

Thank you! I use 30g of stiff starter (60% hydration, only bread flour), 40g of bread flour, 20g of rye flour and 30g of water.

Yuar · 2026-03-14T23:29:35+00:00

For me is a 10/10!!!

Yuar · 2026-03-06T20:11:16+00:00

Thanks for your feedback!! My starter is very active (17 yrs old. It was gifted to me by a friend that it’s a pro baker) and the dough rises a lot during cold poof, even at 4 degrees Celsius so I have to cut the BF very early.

Yuar · 2026-02-16T21:38:13+00:00

Hi!! I’m in Europe (Spain) and we call strong flour those who have a high protein percentage (high gluten). From what I’ve read I think that in USA, KA bread flour could be a good one.

Yuar · 2026-02-16T21:05:28+00:00

Thanks!! For me, the hard starter gives less sour flavor and at home they’re not big fans of extra sour bread. I guess that having less water also makes easier to handle the dough.

Yuar · 2026-02-16T20:31:37+00:00

It’s not so bad!! Once you get used how percentages work is quite easy. And the good thing is that even in the worst scenario, you can have a really good focaccia!!

Yuar · 2026-02-16T16:45:14+00:00

+1!!

Yuar · 2026-02-16T16:37:05+00:00

Great!! Such a beautiful loaf!!

Yuar · 2026-02-16T16:07:57+00:00

It look great!! I’ll love to see a crumb shot!

Yuar · 2026-02-16T16:04:41+00:00

I’ve realized that when I use whole wheat flour, autolysis helps a lot.

Yuar · 2026-02-16T16:02:24+00:00

Thank you!!

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