100% Rye

100% Roggenkastenbrot.

Rye, water, and salt. Three simple ingredients, but many small details that provide desired results.

Two stage feeding of the sourdough. The grundsauer ferments cooler and longer, favouring the production of acetic acids. Later the vollsauer creates balance with a hotter and shorter fermentation favoring lactic acid production. Complex yet well balanced in flavor.

A gentle and long mix provides time for the water to fully bond, critical to good crumb structure of the fully baked product.

A watchful eye to time the perfect rise. Look for the development of many small cracks accompanied by some pinholes.

Finally a steamy, long, and low temperature bake are important when baking tin loaves to ensure the tops don't burn and the loaves bake through to the center. Steam helps evenly distribute heat in the baking chamber and moderate the intense conduction heat from the tin's sides.

Peace,

Stephen