Professional Baker Teaches 100% Rye, Volkornbrot... Only 3 Ingredients!
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- Опубликовано: 8 авг 2020
- Try making a pure Rye Bread... the flavor is deep and wonderful. You won't be dissatisfied.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th... 
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You're so calm and speak in a nice tone, very calm. I can follow what you're saying, thank you for that consideration. I always thought bakers should be patient people and you're one of the few on YT that I've seen who seems patient and methodical. And your kitchen is so clean and beautiful. Your son is a cutie! I liked that he was bold enough to walk through. :)
Thank you for such kind words.
Blessed baking!
You made it look easy. It was so well done, I don't even have any questions.
Thank you kindly that is a truly beautiful creation I’m grateful to share this time together for this. I hope you are blessed
Thank you Chef for this wonderful tutorial. The bread loafs look amazing and I can smell the warm bread in my imagination. But the best part of this video was the last three seconds when your little boy waltzed in and was ready to tuck into the warm bread 😊😊😊
I've been making 100% sourdough rye bread today (which is in the oven right now). It takes me back to making mud pies as a child, haha! I use other ingredients, though: molasses, a little honey, a little diastatic malt powder, some black cocoa, a little instant (dark) coffee, salt and olive oil. Amazes me! (I just use a rye sourdough starter. I really was not expecting it to rise like it did. Rye amazes me!) Also bake at a lower temperature closer to 340 degrees F -- to an internal temperature of 200 or 205 degrees F. I think I am becoming addicted to rye bread!
You’re little guy is adorable, love how he came toddling in.
I have twin young ones too, keeps one busy .
Beautiful breads and wonderful explanations of how the dough feels, looks and behaves. Learned a lot today. Since I started baking sourdough, I've avoided the commercial yeast but seeing how it worked with your loaves, I will be trying this. You teach well...Thanks again!
Thank you for your kind words.
All breads have certain needs, and the type of fermentation is chosen specifically to enhance the flavor profiles, sometimes that means sour cultures, sometimes commercial yeast, or a blend of the two.
Wishing you many successes!
thanks for sharing. I can't wait to try it... with some adjustments. Beautiful kitchen, by the way
Put the mixer bowl of fermenting dough into a bowl of very warm water, toss a towel over the top. Thats how you get your preferred temp in Florida without heating up the house...or use a gas oven.
Really appreciate your careful explanation. I haven't come across a soaker as a part of a Ryebread process and it makes sense, and I am looking forward to trying it, thank you
sometimes called a scald as well
Wonderful! Great recipe and clearly demonstrated. 🙏🏼
Best rye sourdough instruction I saw so far. Thanks! Also, thank you for your calm and composed presentation. Your experience shows.
Thank you, I am appreciative of the considerate and kind feedback.
Soon, I will have a Rye class in the Academy that will highlight 3 different types of rye breads.
onlineartisanbakingacademy.thinkific.com/
All the best, and let me know how your breads are doing.
Will be baking with this recipe tomorrow :) Rye culture fermenting and soaker ripening overnight. If the bread turns out nice I will send you pics. Otherwise, try again…
Thanks so much for this video. Really great instruction!
I love your kid in the background at the end ha!
Charming, family in background. Good dad moment.
thanks
Molasses should also be added to Rye bread dough, because of the bitterness of rye flours.
Even caraway seed is bitter. (Not Rye seed) But ( Caraway seed.). Also molasses gives a richdark color associated with dark rye bread. tms poet Ohio
With that amount of starter you put into the dough there is no need at all to add the commercial yeast to it. Just let the dough sit on the countertop for about 2h and you can "shape" it (or actually just put the dough into the bread tins). Then let then rest covered for another 1-1,5h until you see about 6-8 needed holes onbthe surface of the dough and the bread is ready for baking.
thank you for your educative and well explained bread tuttorial. Just like me i am always try to find a way to share my time between my passion and kids . respect
Great video I've been trying to find "dairy free" rye, seems most commercial bakeries use whey for some reason so decided to bake my own for that wonderful Cornedbeef on rye! :D Really appreciated your careful and thought out explanations.
I followed the recipe and I got wonderful results. My sourdough wheat and spelt breads have always been better than my pure rye, but at last a really good result with rye. I found it helpful to realise rye absorbs more water, and I like the rye soaker idea. I added some ground caraway seeds to the soaker for a typically german flavour - it is subtle but sweetens the taste. I think i added more salt too, almost double and it still felt a bit short - something for others to consider - he may have been right as I didn't have a digital weighing scale - I went for 2 teaspoons per kg (of celtic grey sea salt). I didn't have a mixing machine, so used the dough utensils on an electric hand mixer which worked fine - I think it would be too much work to work by hand, although thats how the women in the Alps used to do it when they made a whole months supply of bread at one time (in the old days). So thank you to kingdom-bread-tampa for sharing this bread wisdom. Its helped up my game!
I found that adding a couple of tablespoons of beets syrup enhances the German character of the bread.
I’ve heard the soaker called a scald, using boiling water and allowing it to cool before combining with other ingredients.
Would've loved to see an interior piece cut. Looks great!
You have really good video content
Can't wait to bake mine. Yor loaves look fantastic! I made my rye ferment according to the recipe except I used rye starter. When is the ferment ready to use? Mine seems to be ready to pop the lid of the container (looks the same size you used for yours). Thanks for posting the recipe.
Thanks for this! Is that an all grain rye flour or sifted? I ask because I am going to mill the rye on my Mockmill and I do have a sifting machine if needed.
Just for people who might want to Google the terms it seems in this recipe it's more of scalding the rye flour rather than a soaker. A soaker can be hot or cold but when you do it with flour Vs grains and boiling water it's usually called scalding. There are other minute differences. For one you do it for different reasons and chemistry is different. soakers do different things to dough Vs scalding. Just to make it easier to research on the internet :)
Thanks!
i wish you would cut into the loaf for us to take note of t he texture thank you. nice loaf
Will do for future videos. For the Rye, the cooling time is at least 24 hours before slicing is possible. Thank you for the feedback, hope you enjoy the breads.
@@kingdombread-tampa2932 You keep saying you will but I keep watching your videos and yet not slicing of the bread. I can understand but for the sake of the video I'm sure you could do a short video the next day and add to your video, or simply slice the bread once cool, some people seems to enjoy excuse, maybe its time to find solutions to satisfy your viewers
@@isabellejean-marie1571 Yeah, and some people seem to be hardly satisfied at all. At least you should tank the man for making the video so you can learn something.
@@kingdombread-tampa2932 wow, I would have never thought that. What happens when you cut this bread before that time?
@Kurt Pedersen thanks.
I love it
It's actually spelled with two L's. "Vollkornbrot". Nice recipe ^^
Perfect
GREAT STUFF 😊.... TRUE GERMAN BREAD...RYE
Is it possible to convert a white flour starter to a rye starter?
How much sunflower seed would you use in the soaker?
Would there be a problem baking the boule in a Dutch oven I do that alot
Hi, thanks again for a very educational video. You mentioned using hot water for the soaker. How much is hot is "hot"?
Not boiling, but about 165-175 F.
The absorption occurs much quicker, when lacking the time.
i wanted to see you slice it!
nice
do you grease the loaf pan?
My boule flattens greatly when baked. Your dough looks much firmer than mine.
Are theese ingridients right? 85% of hydration??
I would really like to try this recipe, I’ve been baking sourdough rye for a couple years. This video confuses me I would like to see a written recipe.
Thank you for time and efforts doing the video. It would help greatly if you could cut in show the crum, close. :)
Noted!
What's happen if I use white flour sourdogh instead of rye sourdough , a part from the fact that obviously the recipe will not be 100 % rye ? Thank you very much and regards from Ecuador
13 grams of yeast seems like a huge amount. Is that measurement correct?
what scales are those?
How close is this to pumpernickel bread? I love pumpernickel but can't even find it anywhere around here anymore. great video as usual
It is not at all similar to the German pumpernickel bread if that what you are looking for. Pumpernickel bread has cracked rye kernels in it and will be baked at very low temperatures, about 100C, for about 12h. During this process the special taste and the dark brown color of the pumpernickel bread will be developed.
No crumb shot?
Next time how about showing the crumb please?
No crumb shot?????
Sorry, but Vollkornbrot directly translated means Whole-Kernel bread; it is not just a bread made with rye flour. Typically, it is at least 50% cracked rye kernels suspended in a rye sourdough mass; often it includes a whole bunch of a variety of seeds and is flavored with barley malt syrup. ...not the Volkornbrot I am used to.
Ok
I knew it was with two
but picky picky we all knew what he meant!
Hello, I’ve fed my starter and my soaker is in the fridge (as instructed) for my first rye bread. Just one question out of curiosity: why 7,5% salt? I’ve watched all your videos and salt percentage is usually around 2-3%. Why so high for the rye? Thank you for the videos, I’ve had enormous success with the Italian rustic. I’m sharing your videos with friends and family ☺️
The salt percentage is actually 2% against total flour.
Great to hear of your successes, wishing many more!
Thank you sir!
Great video, but would love to see how the bread ended up looking inside - density and texture wise.
Why don't you cut your bread so that we can see the crumb? You didn't cut your small baguettes either? Why?
A lot of Ovenspring....not typical for The flour.
Making it more complicated than necessary..mixer and shaping not needed- use Pullman pan and let lit out overnight,..no yeast..imo
that's four ingredients
20 min video and no crumb? wtf
What is the point of making starter if you put yeast into it?Professional my ass🤣
Yeast?! Pfffff
I don't get why you corrupt this beautiful sourdough bread with instant yeast... 🙈
You know there is yeast in starter right?
Well, rye flour is denser and heavier than wheat flour and that starter is not AS active as commercial instant yeast. So by adding a very SMALL amount he's not altering the flavor at all but he's not taking any chances on the proof/rise of the loaf, that SUPER active commercial instant yeast is only there to make sure he gets the airy and light crumb structure that he wants from the finished loaf instead of a heavy, dense bread that isn't pleasant to eat. It doesn't do ANYTHING to the flavor, all that beautiful flavorful starter is STILL in there, the instant yeast is just like a jumpstarter. Think of it in terms of either a turbocharger, supercharger, or a bottle of NOS on a car. It's just there to IMPROVE the car's top speed. It isn't there to be the main source of horsepower for the car, that's the engine's job, it's just a performance ENHANCING part. Hope that explains it.
@@nicks1063great explanation, but does commercial yeast impact the nutritional quality of the bread?
@@BeingReal1 No, it's still just yeast....it's not some weird chemical "dough conditioner" or anything. It's just a yeast strain that's been cultivated for it's.....vigor shall we say, it's "I'm gonna rise and rise well every single time" qualities. So again, it's just a kickstarter for the sourdough starter, nothing more.
@@nicks1063 Thanks for that. Appreciated 🙏🏼
Might want to learn how percentages work. You can't have 120% of something.
It's bakers percentage, the flour is 100%.
120% is just a fraction of 120 over 100. To turn 120/100=1.2 to a percentage....just multiply by 100% (% = 1/100). You can certainly have percentages greater than 100% as it is just a fraction and fractions can be greater than 1. Example 3/2 represents 1 and half, like 3/2 cups (1 1/2)
Total garbage ! Not fit to throw to pigs. You should be sued to put out this kind of fake receipt. I am no novice to rye bread. This experiment was a total fail. Must be robot generated :(:(