Uploaded September 2024 | Updated September 2026, 3 weeks ago
In this video, we make an artisan bread with rye using a pretty unusual method calling for both tangzhong and sourdough. Soft and crusty, this is a versatile bread that complements everything with the flavor of rye and sourdough. As usual, we also go into the science of our methods with a brief overview of rye, so that you know all you need to make this delicious bread. Watch the video for more!
#artisanbread #sourdoughbread #tangzhong #ryebread
Ingredients Weight (g) | %
Total Flour 347.5
Hydration 282.5 | 81.295
Tangzhong
Rye Flour 50 | 14.7%
Boiling Water 100 | 29.4%
Levain
Sourdough Starter 45 | 13.2%
Tangzhong 150 | 44.1%
Rye Flour 35 | 10.3%
Final Dough
Bread Flour 240 | 70.59%
Salt 6 | 1.76%
Water 160
All of the Levain
Total Dough 636
Chapters
0:00 Opening
0:15 Introduction and Science
4:38 Ingredient List
4:56 Tangzhong/Yudane
6:16 Levain
8:51 Final Dough
10:57 First Stretch and Folds
11:27 Second Stretch and Folds
11:46 Third Stretch and Folds
12:21 Preshaping
13:59 Shaping
15:33 Proofing
16:22 Scoring and Baking
17:16 The Bread
References:
1. Meeus, Y., Janssen, F., Wouters, A.G.B. et al. Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour. Food Bioprocess Technol 13, 159–171 (2020). doi.org/10.1007/s11947-019-02393-w
2. Deleu LJ, Lemmens E, Redant L, Delcour JA. The major constituents of rye (SECALE CEREALE L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed. Cereal Chem. 2020; 97: 739–754. doi.org/10.1002/cche.10306
3. Murniece, R.; Reidzane, S.; Galoburda, R.; Radenkovs, V.; Klava, D. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation. Foods 2023, 12, 4475. doi.org/10.3390/foods12244475
4. Klupsaite D, Starkute V, Zokaityte E, Cernauskas D, Mockus E, Kentra E, Sliazaite R, Abramaviciute G, Sakaite P, Komarova V, Tatarunaite I, Radziune S, Gliaubiciute P, Zimkaite M, Kunce J, Avizienyte S, Povilaityte M, Sokolova K, Rocha JM, Özogul F, Bartkiene E. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye
In this video, we make an artisan bread with rye using a pretty unusual method calling for both tangzhong and sourdough. Soft and crusty, this is a versatile bread that complements everything with the flavor of rye and sourdough. As usual, we also go into the science of our methods with a brief overview of rye, so that you know all you need to make this delicious bread. Watch the video for more!
#artisanbread #sourdoughbread #tangzhong #ryebread
Ingredients Weight (g) | %
Total Flour 347.5
Hydration 282.5 | 81.295
Tangzhong
Rye Flour 50 | 14.7%
Boiling Water 100 | 29.4%
Levain
Sourdough Starter 45 | 13.2%
Tangzhong 150 | 44.1%
Rye Flour 35 | 10.3%
Final Dough
Bread Flour 240 | 70.59%
Salt 6 | 1.76%
Water 160
All of the Levain
Total Dough 636
Chapters
0:00 Opening
0:15 Introduction and Science
4:38 Ingredient List
4:56 Tangzhong/Yudane
6:16 Levain
8:51 Final Dough
10:57 First Stretch and Folds
11:27 Second Stretch and Folds
11:46 Third Stretch and Folds
12:21 Preshaping
13:59 Shaping
15:33 Proofing
16:22 Scoring and Baking
17:16 The Bread
References:
1. Meeus, Y., Janssen, F., Wouters, A.G.B. et al. Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour. Food Bioprocess Technol 13, 159–171 (2020). doi.org/10.1007/s11947-019-02393-w
2. Deleu LJ, Lemmens E, Redant L, Delcour JA. The major constituents of rye (SECALE CEREALE L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed. Cereal Chem. 2020; 97: 739–754. doi.org/10.1002/cche.10306
3. Murniece, R.; Reidzane, S.; Galoburda, R.; Radenkovs, V.; Klava, D. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation. Foods 2023, 12, 4475. doi.org/10.3390/foods12244475
4. Klupsaite D, Starkute V, Zokaityte E, Cernauskas D, Mockus E, Kentra E, Sliazaite R, Abramaviciute G, Sakaite P, Komarova V, Tatarunaite I, Radziune S, Gliaubiciute P, Zimkaite M, Kunce J, Avizienyte S, Povilaityte M, Sokolova K, Rocha JM, Özogul F, Bartkiene E. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye
