Here I am making a few different loaves of 100% rye. One of them I dust with rye flour, another I top with caraway seeds, the other I top with fennel seeds.
I love your loaf pan that hold 3 loaves, plus how you spray the counter and dough with water for handling it. Better than pouring on more oil. I also like how you use a flipped over baking sheet to form the loaves; this keeps the counter clean.
Thank you Omar for your comments about the flour. For some reason I can't reply to your comment so I'm responding here. You can wrap it when it is still a little bit warm (but not hot) so that it retains some of the moisture.
Thanks for the cool video, Mark. I haven't tried a 100% rye bread yet. I think this will have to be my first go. I like the spritzing idea: keeps the dough from sticking without adding extra flour that would make the bread dryer and denser.
Thanks Paul! Yeah, the spritzing works nicely. Of course some people also add spices to the dough, but I thought it would be cool for the customers to taste the flavor of really good rye on its own.
markcsinclair I'm pondering how it would do if I were to add soaked rye chops. I'll definitely do a "plain" half batch to see what it is like simple and unadorned. How long to you generally let the wrapped bread develop at the end?
Mark, I love rye bread so much that I just had to experiment a little with your recipe. So I took 2 ingredients that I use in my 50+ year old recipe for a Heidelberg black rye my sons love love love. I added some black cocoa (dutched) and some espresso powder (although in past I have used left over coffee as a liquid in my old recipe). It was delicious and dense like I like it. I just threw some cocoa and espresso in and went by the feel of the dough and the addition didn't seem to make much difference at least in a half recipe. I mixed the caraway into the dough and a little on top cause I could. LOL! I put it in a pain di mie pan, put the cover on it and left it over night taking the lid off early am to finish up. About 65 degrees for 14 hrs seemed ok. Baked it a little slow compared to other breads. A little trouble getting out of pan...but covered it with tea towel and let it sit 10 mins and it was a little easier to remove. Didn't work so well as a free form loaf...spread and cracked deeply so will prob have to invest in another bread pan.
Our local Publix grocery has cocktail bread in for the holidays. Super Walmart does not. ??? Here's how to bake your own kids. Great portion control ans fits that cocktail size cheese and summer sausage slices pairs well with a good german mustard or a nice marmalade.
Hola! soy de Argentina. Quisiera saber si tienes algun blog donde consultar sus recetas. Exelente canal . Chau Hello! I am from Argentina. I wonder if you have some blog where you have recipes. Excellent canal. bye
Beautiful video and bread! Thx for sharing...please can you tell me when do you wrap the bread an store it in plastic - when it's still hot? or when it's completely cooled down to room temperature? Re Ola's question; having seen the colour of the finished loaf I think this may be more like 1150 Rye in Poland though it looks like a very finely milled flour, probably mixing it 50:50 (720 & 1150) would give a similar result, no. 2000 would not work because it's coarse and will not hold together.
Mmmmmm. I do make sourdough bread, but not exclusively. This one is good with a nice goat cheese and smoked salmon if you are into that sort of thing. ;)
Hi Mark, I love rye bread! A couple questions for you: what's the hydration of your rye starter? What kind of bread pan are you using for this rye (material, where to buy?). I have corrugated aluminum pans but they require greasing which I don't like to do for rye breads but have to because otherwise the bread is hard to remove from the pan. Thank you!
Mainly it is to soften the crust, the Dutch like their bread equally soft no hard crust. The Germans and the Czech breads on the other hand have a hard crust especially when freshly baked.
Thank you. Mix 150g organic rye flour, 150g water, sprinkle with rye flour and cover. Day 2 discard 200g of mixture (100g remains) and add 100g new rye flour, 100g water. Day 3, same as day 2. Repeat for one week. After 1 week or less you should see activity and can use it. Then you can keep it in your fridge and build it when you need to.
Hi Mark, in Poland there are at least 5 types of rye flour: 500 ash content 0,58% 720 ash content from 0,59% to 0.78% 1150 ash content from 0,79% to 1,31% 1400 ash content from 1,31% to 1,60% 2000 no more then 2,00% Now, which one are you using for this bread?
Ola, I contacted the miller of my rye to find out what the ash content is since they don't list it like they do in Poland. If they get back to me, I'll let you know. The only information is that is Montana Flour and Grain 'Organic Whole Rye', meaning no part of the rye is removed when it is milled.
Thank you Mark. My whole rye is flaky thats why I was wondering if thats the one. Yours looks smooth and bit brownish. I will give it a go over the weekend :)
eviatar haim Wow, awesome. Glad to hear that they turned out great! Sorry I missed your question a few days ago, but I spray water on the surface that I am woking on.
markcsinclair Okay, I see. It would be interesting to try, but for 18C I need to wait for winter. And for what reason, you do so (very little starter and very long proofing)?
JMSidorSidorov If you are proofing at a warmer temperature (or using more starter), then it will be a quicker final proof. For instance last night I used the same amount of starter, but since it was about 26C, it took about 10 hours. I like the longer proof if possible since I think the flavor is more mellow than a short proof.
I like the care you put into your work - a real craftsman, and the perfect result shows
+TheLeatherChannel Thank you very much!
That bread looks delicious thank you Mark for sharing with us you're so talented 💁🏻👍🏼🌹
Thanks so much Moon Star!!! ;)
I like how you take care shaping and seasoning your loafs.
Yum ...Reuben heaven! Thank you sir.
I love watching and learning sir...
What a fantastic video by an obvious master bread maker. Thanks for this awesome instructional video. I'm baking it tonight
Where you gettin the ingredients?
I love your loaf pan that hold 3 loaves, plus how you spray the counter and dough with water for handling it. Better than pouring on more oil. I also like how you use a flipped over baking sheet to form the loaves; this keeps the counter clean.
Thank you Omar for your comments about the flour. For some reason I can't reply to your comment so I'm responding here. You can wrap it when it is still a little bit warm (but not hot) so that it retains some of the moisture.
Thanks for the cool video, Mark.
I haven't tried a 100% rye bread yet. I think this will have to be my first go. I like the spritzing idea: keeps the dough from sticking without adding extra flour that would make the bread dryer and denser.
Thanks Paul! Yeah, the spritzing works nicely. Of course some people also add spices to the dough, but I thought it would be cool for the customers to taste the flavor of really good rye on its own.
markcsinclair I'm pondering how it would do if I were to add soaked rye chops. I'll definitely do a "plain" half batch to see what it is like simple and unadorned.
How long to you generally let the wrapped bread develop at the end?
Paul Aboud That sounds like a good adaptation, Paul. I usually let it rest for a couple of days in the fridge before I enjoy it.
Many thanks for your no-nonsense video, precise recipe and sincere answers. I will be starting to prepare mine tomorrow morning.
Hello. I'm a home baker, and i love this job...
Wonderful work!!!!!!
You are very proud of your work. 👍
Mark, I love rye bread so much that I just had to experiment a little with your recipe. So I took 2 ingredients that I use in my 50+ year old recipe for a Heidelberg black rye my sons love love love. I added some black cocoa (dutched) and some espresso powder (although in past I have used left over coffee as a liquid in my old recipe). It was delicious and dense like I like it. I just threw some cocoa and espresso in and went by the feel of the dough and the addition didn't seem to make much difference at least in a half recipe. I mixed the caraway into the dough and a little on top cause I could. LOL!
I put it in a pain di mie pan, put the cover on it and left it over night taking the lid off early am to finish up. About 65 degrees for 14 hrs seemed ok. Baked it a little slow compared to other breads. A little trouble getting out of pan...but covered it with tea towel and let it sit 10 mins and it was a little easier to remove. Didn't work so well as a free form loaf...spread and cracked deeply so will prob have to invest in another bread pan.
I just saw a youtube for Jewish Rye Bread using pickle juice instead.
Our local Publix grocery has cocktail bread in for the holidays. Super Walmart does not. ??? Here's how to bake your own kids. Great portion control ans fits that cocktail size cheese and summer sausage slices pairs well with a good german mustard or a nice marmalade.
Thanks for nice video. I’m so glad to find 100% rye sourdough bread.
Best baker❤❤❤
Beautiful bread 🍞
Breakfast time 🍞☕
Buen provecho! Bon appetit! ;)
So delicious😍👍
Good wrapping also.
Good morning:)
Good morning!
Thanks !!!
Mark please share your starter formula as well if possible thanks in advance
Thanks.
Mr.
If like bread francês.
Is econômic and good .
Hola! soy de Argentina. Quisiera saber si tienes algun blog donde consultar sus recetas. Exelente canal . Chau
Hello! I am from Argentina. I wonder if you have some blog where you have recipes. Excellent canal. bye
Hola Valeria in Argentina! Sorry, I don't have a blog with my recipes :(
Hi! Mark, may I know what did you use to wrap your breads? Parchment paper? Did you wet the paper?
Thank u sir!
You are very welcome!
Wow! I would like to bake them!;)) Please, write here the recipe, thank you!
Beautiful video and bread! Thx for sharing...please can you tell me when do you wrap the bread an store it in plastic - when it's still hot? or when it's completely cooled down to room temperature?
Re Ola's question; having seen the colour of the finished loaf I think this may be more like 1150 Rye in Poland though it looks like a very finely milled flour, probably mixing it 50:50 (720 & 1150) would give a similar result, no. 2000 would not work because it's coarse and will not hold together.
The bread must always be totally cold otherwise it will get wet inside the plastic wrap.
This looks like 720 Polish Rye
Do you make sourdough bread? Love it toasted with tons of fresh garlic and butter. Yum...
Mmmmmm. I do make sourdough bread, but not exclusively. This one is good with a nice goat cheese and smoked salmon if you are into that sort of thing. ;)
Hi Mark, I love rye bread! A couple questions for you: what's the hydration of your rye starter? What kind of bread pan are you using for this rye (material, where to buy?). I have corrugated aluminum pans but they require greasing which I don't like to do for rye breads but have to because otherwise the bread is hard to remove from the pan. Thank you!
💜 💜 💜 💜 💜 💜 💜
It looks very impressing, why do you wrap your loaves? And what do you use for the wrapping? Thank you!
I wrap the loaves with damp paper towels and plastic to preserve their moisture.
Mainly it is to soften the crust, the Dutch like their bread equally soft no hard crust. The Germans and the Czech breads on the other hand have a hard crust especially when freshly baked.
Would love to get the recipe and where to get this baking pan you used!
Mark, love your videos. Great breads! How u make starter for this rye dough?
Thank you. Mix 150g organic rye flour, 150g water, sprinkle with rye flour and cover. Day 2 discard 200g of mixture (100g remains) and add 100g new rye flour, 100g water. Day 3, same as day 2. Repeat for one week. After 1 week or less you should see activity and can use it. Then you can keep it in your fridge and build it when you need to.
Great! Thank you! Can't wait to try it)
What is a.k.a.? What do you wrap the rye bread in?
👍👍👍
;)
Hi Mark, in Poland there are at least 5 types of rye flour:
500 ash content 0,58%
720 ash content from 0,59% to 0.78%
1150 ash content from 0,79% to 1,31%
1400 ash content from 1,31% to 1,60%
2000 no more then 2,00%
Now, which one are you using for this bread?
Ola, I contacted the miller of my rye to find out what the ash content is since they don't list it like they do in Poland. If they get back to me, I'll let you know. The only information is that is Montana Flour and Grain 'Organic Whole Rye', meaning no part of the rye is removed when it is milled.
Thank you Mark. My whole rye is flaky thats why I was wondering if thats the one. Yours looks smooth and bit brownish. I will give it a go over the weekend :)
Could I add some molasses for a darker pumpernickel loaf?
Is it possible to provide baker's percentage? Thank you.
Great video, I am about to attempt them today..what is that spray you use for the counter when kneading?
eviatar haim Made the bread! so tasty!!!!! thank you so much, it turned out just right :) how delightful
eviatar haim Wow, awesome. Glad to hear that they turned out great! Sorry I missed your question a few days ago, but I spray water on the surface that I am woking on.
Mark, thank you very much for your videos.
Could you tell me please, 14 hours proofing at what temperature?
You're very welcome. About 65F (18.3C)
markcsinclair Okay, I see. It would be interesting to try, but for 18C I need to wait for winter.
And for what reason, you do so (very little starter and very long proofing)?
JMSidorSidorov If you are proofing at a warmer temperature (or using more starter), then it will be a quicker final proof. For instance last night I used the same amount of starter, but since it was about 26C, it took about 10 hours. I like the longer proof if possible since I think the flavor is more mellow than a short proof.
How long do you give time for the flavor to develop?
Where do you proof your rye doing for 14 hrs?
Where can I buy that triple loaf pan or one similar to it?
Walmart - Chicago Metallic Triple Lasagna Pan
Are you still based in the states?
Yes, I am in Montana.
Mark what was that white paper you wrap them in at the end?
I just wrap them in damp paper to help absorb and hold the moisture in.
where's the recipe????????????//
Mark...whats in the water bottle?
It's just water. The wetness makes the sticky dough easier to handle.
what brand/type of rye flour are you using?
Raymond, I was using Organic Rye flour by Montana Flour and Grain
Чем он тесто брызгает? Маслом
Когда?
14 hours at what temp?
It depends on how developed the starter is, but 14 hours at about 15C/60F is a good place to start.
How long should it be if the room temperature is at 30°C ?
Where's you bakery?
Belgrade, Montana