Light sourness, crispy crust, delicate smell and chewy crumb — that's what you
expect from Russian rye bread. That kind of feelings teleports you to the
nearest Eastern European shop to buy some nice ‘икра’ or at least ‘докторская
колбаса’.

Vitals
Parameter |
Value |
Loaf Weight |
500g |
Hydration |
75% |
Starter |
22g |
Pre-ferment Flour |
29.3% |
Flour selection
I tried different rye flours available on the market, but my favourite one is
Bacheldre Stoneground Rye. My wheat favourite is Bacheldre Strong
Unbleached White Flour, it has 12% protein.
Bacheldre was quite difficult to find during lockdown, like any other flour
though, especially rye flour.
Total in formula
Ingredient |
Weight |
Water |
262g |
Dark Rye Flour |
239g |
Strong Wheat Flour |
93g |
Salt |
6g |
Honey |
9g |
Starter and levain
Starter refreshment
Ingredient |
Weight |
Percentage |
Ripe Starter |
20g |
33% |
Water |
60g |
100% |
Dark Rye Flour |
60g |
100% |
Total |
140g |
233% |
Levain Build
Ingredient |
Weight |
Percentage |
Ripe Starter |
22g |
25% |
Water |
86g |
100% |
Dark Rye Flour |
86g |
100% |
Total |
194g |
225% |
Dough Mix & Shape
Ingredient |
Weight |
Percentage |
Levain |
194g |
105% |
Water |
116g |
62.5% |
Dark Rye Flour |
93g |
50% |
Strong Wheat Flour |
93g |
50% |
Salt |
6g |
3% |
Honey |
9g |
5% |
Total |
510g |
275.5% |
There is no need to knead this dough for longer times. We don't expect gluten
development that much with this formula — it would stay sticky and wouldn't pass
the window pane test for sure.