Patrick, you made me cry. I made my first black bread today. It's taste like bread from my childhood, as my granny used to bake. 100% traditional Latvian rye bread. THANK YOU!!!
I sent some to my 88 y.o. mother who came from a farm in Germany where they grew rye and her mother baked in the old woodfired ovens.... she couldn't stop talking about it for months and told everyone she knew about it. It really is that good!
@@talkingstick2u rye bread is the most common bread in Germany and Austria, here in Netherlands there's only the wheat bread in 20 types, but I bake my own rye bread now 😊 😊😊
@@annekpr2009 Yes! That's great! I started in 2020 because my hubby lived in the Bavarian part of Germany for 25 years and kept talking about the sourdough rye from the local bakerei. So I decided to "give the gift that keeps on giving" and "Little Annie," my starter, was born. I've been baking every week with her. Hubby's favorite is a sourdough rye with kalamata olives, jalapenos, corn, and pickled red onion with caraway and rosemary or basil. It makes great demi baguettes for him to take to work with some guacamole. I keep the freezer supplied with pizza crusts and small breads. I make a larger loaf if I want to make Reubens. This rye journey was the perfect birthday present!
I am married and living in Finland for some years now. My Covid project was to learn to make bread so when my husband and I go to the states he won't go through withdrawal from the Finnish Rye Bread. I have been making it according to the old grandma's recipe, using the old starters, etc. My husband always said the bread was "just fine," but it was no different than the ones he could just go buy in the store. I made the bread according to this video, he came and woke me up to tell me how good this bread is. Now I make the bread twice a week because this is BETTER than what he can buy in the store. We have had the bread "tested" using friends, neighbors, and mothers-in-laws, and everyone agrees this is great bread. When they ask about the recipe I just tell them it is the Finnish ingredients and an Irish technique. But really it is all rye flour, salt, starter, and water...the technique is what makes this so good. Thank you!!
Ive been playing with using my water kefir water to make the dough and not use a sourdough starter, you need to leave it overnight. Will try with Ryan's measures and see if it works better.
Just a good, honest no pretentious gimmicks bread class. I am SO happy to find you! You took the nerves out and added common sense. Every bake I have used your techniques has been a swimming success. Thank you so much!
Seriously, Ryan is the product that we want to see...make more videos of him constructing the recipe...forget other chefs, your success is this guy, not someone else.
Patrick - I have been making sourdough bread from YOUR video now for about six weeks. The family I live with RAVE about it. AND - my acid reflux is GONE. I have a couple of slices, toasted, before I go to bed at night and that awful feeling, ad if my entire thoracic cavity has been flooded with drain cleaner, is gone. Bloating, gone. And my thinking processes are clearer. About two weeks ago we had hamburgers for supper and the bread rolls were the round white ones from the local Supermarket. I ALMOST THREW UP!!! The patties and tomatoes and onions and stuff were okay but the bread rolls tasted like they were made with the dust from a powdered mummy! Life and the Blessings of Life be upon you.
I baked it yesterday evening and it came out exactly as you showed in the video!! I let it sit overnight and just tasted it today. It is very delicious, smells like the breads we ate in our childhood!!Excellent tutorial!! Thank you very much!
Our great granmothers did the sourdough bread with basic ratio 1-½-1 (starter-water-flour). Golden rule is: "how much starter, so much flour". Water can be added according to consistecy of dought. Try it. Bake it at first 10 min. at pre-heated oven with wapour on maximal temperature (250-275°C), after it reduce the temperature on 200-220°C and bake it 35-50 min. without wapour. Dough give quickly from form on overheated plate and hurry into oven. The bread will be higher, because the dough did not have the time for flowing. (Best is stone plate with long temperature inertia.)
Just made the bread, It came out fantastic! The first rise was overnight, the second one-2-3 hours. I used a Dutch oven. Thank you for sharing. I was looking for an easy recipe so I can make it routinely.
You make it so easy and appealing. Everything you make looks superb. Just the right amount of explaining, real talk, no fake rubbish. Real and honest videos, real and honest bread. Perfection ❤️
Patrick is a fantastic teacher! I bought a book on Sourdough bread 10 years ago, made one loaf, which didn’t come out right. Two years ago I bought a book on Kváskovanie (naturally leavened bread) , but was scared of failure - how to start my own yeast starter? One of his videos made it look so easy! And the way he explained it: it was! He’s a master teacher. My family enjoyed our first bread, than pizza, etc... It’s much healthier than supermarket -bought.
today I made rye sourdough bread for the first time and was so disappointed till I have seen your video you have highlighted all the problems I had as natural happening with rye sourdough now I feel ok with what I made thank you sir you have given me the heart to carry on
I'm an absolute beginner; my rye starter is less than 2 weeks old. I followed this recipe to the letter and it turned out brilliantly! I'm looking forward to getting more flavor out of it once my starter is more mature. Thanks for the clear instructions and explanations - makes all the difference for a beginner like me.
Yeah Patrick has a lot of fans. we may do more in the future but nothing scheduled in just yet. As soon as there is we will let everyone know. Thanks for your comment :)
Thank you very much. I am from Austria and have been living in the US for the last 35 years. I am finally able to make my own bread and love your instructions. The results are wonderful and are just like the bread I loved growing up.
You are absolutely my favorite sourdough master teacher on RUclips. Your basic recipes and techniques have yielded 100% complements from all my friends and other bread recipients since I started with you in January 2022. I love your style, your clarity of instruction and your NEVER FAIL recipes. Thank you!
Thank you, Patrick! I love your videos! They are all winners! Now, if you can only find some way to allow me to stay home all day so I can bake sourdough bread, muffins, all of your good stuff, I’ll be so happy! And to think I started making sourdough bread because I didn’t want to pay $5 for a loaf of sourdough bread! I still think the bread I bake from your recipes is far superior to that which I buy in even the best bakeries...so thank you, from the bottom of my heart!
I've watched this video so many times and learned so much and proud to say I've just had a slice of my best bread yet thank you so much for your help and inspiration to all of you want to be sour dough bread makers out there don't give up it will work for you eventually and be so rewarding
I've been making this for a couple of months now and it's delicious. Best yet, I converted my usual whole wheat Holiday bread over to this Rye one and added soaked cranberries (drained), chopped walnuts and apples sliced with a mandolin. I used the water from the cranberry soak and some fresh squeezed orange juice instead to the water with just a splash of molasses. No oil or extra sugar in my bread. It was outstanding! I'm loving this Rye journey. Thanks for the lessons.... they helped me tremendously to see how the dough should look. I have to add that I mix with a Danish dough whisk and never take it out of the bowl to knead - so less messy and works great.
Patrick, thank you. You’re a very good teacher. I’ve been inspired to bake by your videos. I have made both your delicious rye bread and your tasty white sourdough from your recipes. 👍🏻
This guy is awesome! I was finally successful with my sourdough using his recipe and techniques. I am not crazy about rye bread but use rye flour in my starter to give it a bump!
5 лет назад+1
Thank you! I started baking bread because of this video. The main reason I was looking for how to make bread is that in Ireland so few places sell rye bread, which was dominant in my home country, so it's rather ironic that I learn how to make it from an Irish baker :-)
I made this last night exactly like your recipe. I ended up with a shattered casserole dish and a rye bread that was as heavy as a brick and dense as a German bread. It was my first loaf ever though. Maybe I'll just stick to macrame and crafts lol. I'm sure I'll try again or at least another bread within a few days (and after I purchase another dish). I might of cried and got frustrated but, im not a quitter! 😁
Thank you for this Patrick. This process really does work even though I used a stand mixer to get everything mixed in the beginning. I’ve made two loaves so far with no issues and made my German mother very happy. I’ve watched loads of videos on how to get the job done, this is by far the most simple and least fussy, highly recommended.
Hi there! I’ve made Patrick’s regular sourdough dozens of times with great success. This is my 1st time trying his rye sourdough recipe. I also have used rye to feed my starter for over a year. Works great. I’m wondering if your proofing times were longer than Patrick mentioned? It’s been over 2 hrs for my 1st proof & the dough has barely grown. I wonder if I need to use a warmer space since it’s winter here & cold indoors. Thanks! PS -I used 100% organic rye flour which is expensive. I don’t want waste good ingredients with a failed loaf. Wish me luck🤞🏼😅🙏
I had heated a cup of coffee in the microwave and then put the dough in for 1st rise. You could also turn the light in your oven on and set on top of the range.
This helped me to understand the makings of different starters using different flour as well as the nature of rye compared to whole meal or bleached white. All so fascinating! Thank you! You’re a brilliant teacher. ☺️
Lovely video. I used to make this. I was married to a Finn for 25 yrs and I learned the old fashioned way, with a wooden tub. Each batch made a lot of loaves and specialty breads. It was fun. It took several days to wake up the sour dough in the tub etc... all the way to loaves. No measurements, just did it by feel and looks. It was much darker than your loaf. I'd love to try your loaf so, may have to start working on a starter. Thanks for giving me a new look at it.
I know you have a spelt and treacle video but I would love a video on making sourdough using only spelt flour and hear your views on the differences in the dough between spelt and traditional white sourdough.
I'm so impressed, Patrick. I've been trying various ways, and I also cheat using a bread maker, but it is very useful. I've ordered a couple of proving baskets and my starter's on the go. Thanks for the very useful videos. Should mention, if you've a cast iron frying pan, put that in the oven rather than a tin tray, it holds a lot more heat for the steaming.
@@MSmith-yj7gh Hello, eventually I found using the bread maker, which was only for making the dough, didn't work anything like as well as hand kneading or in my Kenwood Chef mixer. I loved the bread I made, but as there are only two of us at home, we didn't eat enough sourdough bread to be able to keep the starter fresh, even if kept in the fridge. So I haven't made any for a while, which is a pity.
In all videos,you are the one made it rye bread in right way . The rest made it with white four .which I’d dint want any white flour there is no good things in white four. Thanks for your time and sharing .
Ryan you seem to be such a genuine, nice guy. Love your videos and helping me get back to my roots--my grandfather was firstborn in the US and his folks were from east County Clare.
There videos with Patrick are amazing!!! It's PACKED with information... I need to watch several times to absorbed everything he teaches.... Well done!
Thanks for your Video tutorials on sourdough starter and sourdough rye bread Patrick. I’ve never baked before but I followed them to make rye bread for my Finnish wife who misses her Ruisleipa Finnish rye bread and she was blown away by the results. It’s got me all fired up for baking now !
I have made this recipe twice now and (although I bake in a dutch oven) the bread has come out more than perfect both times! Just loving 100% rye bread. Wish I had stumbled across Ryan's video sooner. I'm going to look for more vids...
You have just saved me (and my first rye sourdough). I just made my first rye dough using your wheat flour recipe, and of course, I realised after mixing that I should look up a recipe. I will add more water to correct the ratio. 😆
You're not alone in this. I've been wanting to make whole rye for years, but most folks won't eat it because of the coarse texture and huge flavor. Now I know why.
I must have watched dozens of videos on how to make 100% rye bread and then I watched your video and understood why my bread was all wrong. Thanks for the recipe and the tips.
Patrick is a god. This is by far the best Rye bread recipe which actually works. My loaf turned out so well, my housemates are fighting me for the last slice!
Today I made my first sourdough bread from this recipe and I must say it's amazing!! This recipe really hold your hand from the begining to the very end. Thank you Patrick, you gave me inspiration to bake my own breads :)
5 days ago I tried making the sourdough bread with rye flour failure. Two days ago I followed this video the best I can.Winner.Great video easy to follow.
Thank you for your video. I'm making a sourdough with a flour mix but I messed up the portions and put too much rye. Instead of it being 15% rye, I mixed up with the white and put 70%.... it's more rye than anything so following your finishing instructions and hoping for the best.
Thank you, Ryan. Fantastic instruction. My only mod was that I had to proof it overnight and based on your recommendation I choose a middle ground between room temp (2h) and refrigerator. I put the basket in the wine cooler with the reds at 60F. It was my first bake and well worth while. I wish I could share a picture.
I have some in my mixer right now. The white sourdough was such a winner, I had to try the rye. I did add caraway though. I’m so excited to try the finished bread.
Patrick, u r pretty damn good bro! Pretty pretty good! In Denmark we call that bread rugbrød and it’s pretty much the basis of everyday lunch. But here it’s more like a brick with lots of seeds and grains in it so it’s much darker brown and you could pretty much build a house with that. I know archeologists found a rugbrød that was a couple hundred years old and still kept its shape.
Why are so many people insisting you can only make sourdough bread in a Dutch oven ?.I have a Masterclass induction casserole dish , can I use that instead ? love your videos and your down to earth approach in teaching your methods .Thank you Patrick.
What a lovely video! Clear, simple, and a nice happy warmness-thank you! I just came for a look as I made a loaf today and sliced into it as soon as it came out of the oven. Mistake! Very sticky and gloopy. I hope I does what your bread did by tomorrow. I think it may be too wet. Very helpful video tho. I’ll try again next time 😃
I’ve had great success with Ryan’s sourdough masterclass video. I started learning nearly 2 years. I’ve learned so much from Patrick. I’ve made a few other of his loaves too. This is my first attempt with 100% rye. I feed my starter with 100% rye too, as Patrick recommends. Question to anyone out there who knows: Can I bake this loaf in a Dutch oven or under a glass dome like Patrick’s other sourdough loaves? 🙏
thank you soo much dear Patrick you are a lovely guy, yours explanations are full of details and i ve been learning a lot with you, here we have also good teachers but most of them do not use whole flour or rye flour. I wish i could make classes in person with you but as i cant because i m so far i enjoy here from home those amazing classe. I already found you book and already bought it.. i ve looked for it some days and found it in amazon.uk, They will send for a parent in us and my parent will send me. Again love you a lot dear. God bless you
This was very helpful. I have a recipe for sourdough Swiss Alpine rye. It was a little different recipe (it's triple raised), but your technique was really helpful. I used the scraper technique you showed for the final raising. It worked great.
I WAS an aficionado of another bread-making channel, however I find Ryan's ilovecookingireland more interestingly detailed and for that reason I'm in. I am rather excited to get to the vid. where he will explain the recipe for cooking Ireland.
He doesn't say what the hydration ration of the starter is - that will make a massive difference considering the amount of starter used in this recipe.
Well, it's probably 100% like most starters, especially looking at the thickness of it. But rye bread is really forgiving, if you add less starter, just proof it longer. It's not some artistic mastery like open crumb wheat sourdough, it's literally medieval peasant bread.
My favourite is a regular white sourdough bread but with 10% rye flour in the mix (10% of the total amount of flour). The process is exactly the same as you would use for regular white sourdough bread, e.g. using the 1:2:3 ratio which seems to work really well for me, but that 10% rye flour just gives an extra dimension to the flavour and the texture without making any noticeable difference to the airy crumb or crunchy crust you get in your regular white sourdough bread. Definitely worth trying if you have never done one before.
Very interesting! And helpful. I have just made a Russian black bread using dark rye flour and yeast. I clearly hadn't understood the differences in gluten, kneading and proving. The black bread has molasses added, alongside caraway and fennel seeds. It's really dark and delicious, but somewhat dense. I'm going to try again with rye sourdough and treat it as you show, hopefully with improved results. Thank you.
Patrick, you made me cry. I made my first black bread today. It's taste like bread from my childhood, as my granny used to bake. 100% traditional Latvian rye bread. THANK YOU!!!
I sent some to my 88 y.o. mother who came from a farm in Germany where they grew rye and her mother baked in the old woodfired ovens.... she couldn't stop talking about it for months and told everyone she knew about it. It really is that good!
@@talkingstick2u rye bread is the most common bread in Germany and Austria, here in Netherlands there's only the wheat bread in 20 types, but I bake my own rye bread now 😊 😊😊
@@annekpr2009 Yes! That's great! I started in 2020 because my hubby lived in the Bavarian part of Germany for 25 years and kept talking about the sourdough rye from the local bakerei. So I decided to "give the gift that keeps on giving" and "Little Annie," my starter, was born. I've been baking every week with her. Hubby's favorite is a sourdough rye with kalamata olives, jalapenos, corn, and pickled red onion with caraway and rosemary or basil. It makes great demi baguettes for him to take to work with some guacamole. I keep the freezer supplied with pizza crusts and small breads. I make a larger loaf if I want to make Reubens. This rye journey was the perfect birthday present!
@@talkingstick2u i discovered sourdough and rhye about a year ago, and the whole family loves it, so I keep baking it (30% Spelt)🤗
That's a bit dramatic dont you think?
I am married and living in Finland for some years now. My Covid project was to learn to make bread so when my husband and I go to the states he won't go through withdrawal from the Finnish Rye Bread. I have been making it according to the old grandma's recipe, using the old starters, etc. My husband always said the bread was "just fine," but it was no different than the ones he could just go buy in the store. I made the bread according to this video, he came and woke me up to tell me how good this bread is. Now I make the bread twice a week because this is BETTER than what he can buy in the store. We have had the bread "tested" using friends, neighbors, and mothers-in-laws, and everyone agrees this is great bread. When they ask about the recipe I just tell them it is the Finnish ingredients and an Irish technique. But really it is all rye flour, salt, starter, and water...the technique is what makes this so good. Thank you!!
I could watch him make dough all day
I could watch this again 😁
I know right?!
Hello from of Kazakhstan. Central Asia
Who here is watching this while self-isolating? Major props if watching it next to your sourdough starter pet.
Mine is in the oven as we speak, the exact same one as in the video!
My mic preamp has got a tube and creates a warm and cozy spot for Hubert as I'm watching all the bread vids :)
You just caught me starter-handed
Ive been playing with using my water kefir water to make the dough and not use a sourdough starter, you need to leave it overnight. Will try with Ryan's measures and see if it works better.
Just a good, honest no pretentious gimmicks bread class. I am SO happy to find you! You took the nerves out and added common sense. Every bake I have used your techniques has been a swimming success. Thank you so much!
Seriously, Ryan is the product that we want to see...make more videos of him constructing the recipe...forget other chefs, your success is this guy, not someone else.
I love the way Ryan describes bread and flour, have joined the legions of quarantine bakers thanks to him
Anyone else come back and watch these videos from time to time just to listen to him talk?
Agree. His voice is so calming...
Patrick - I have been making sourdough bread from YOUR video now for about six weeks. The family I live with RAVE about it. AND - my acid reflux is GONE. I have a couple of slices, toasted, before I go to bed at night and that awful feeling, ad if my entire thoracic cavity has been flooded with drain cleaner, is gone. Bloating, gone. And my thinking processes are clearer. About two weeks ago we had hamburgers for supper and the bread rolls were the round white ones from the local Supermarket. I ALMOST THREW UP!!! The patties and tomatoes and onions and stuff were okay but the bread rolls tasted like they were made with the dust from a powdered mummy! Life and the Blessings of Life be upon you.
You probably needed healthier gut biome. Try eating more veggies and probiotics.
Bone broth heals the digestive system, as does raw sauerkraut; together with the bread of this video.
I baked it yesterday evening and it came out exactly as you showed in the video!! I let it sit overnight and just tasted it today. It is very delicious, smells like the breads we ate in our childhood!!Excellent tutorial!! Thank you very much!
Our great granmothers did the sourdough bread with basic ratio 1-½-1 (starter-water-flour). Golden rule is: "how much starter, so much flour". Water can be added according to consistecy of dought. Try it. Bake it at first 10 min. at pre-heated oven with wapour on maximal temperature (250-275°C), after it reduce the temperature on 200-220°C and bake it 35-50 min. without wapour. Dough give quickly from form on overheated plate and hurry into oven. The bread will be higher, because the dough did not have the time for flowing. (Best is stone plate with long temperature inertia.)
Thank you for your explanation. It reminds me of how a traditional pumpernickel is baked.
What is wapour? And do you mean that you cook it on a preheated oven stone?
Just made the bread, It came out fantastic! The first rise was overnight, the second one-2-3 hours. I used a Dutch oven. Thank you for sharing. I was looking for an easy recipe so I can make it routinely.
7:39 That's a master baker there, making several breads at one time in an oven. Nice work Patrick!
You make it so easy and appealing. Everything you make looks superb. Just the right amount of explaining, real talk, no fake rubbish. Real and honest videos, real and honest bread. Perfection ❤️
Patrick is a fantastic teacher! I bought a book on Sourdough bread 10 years ago, made one loaf, which didn’t come out right.
Two years ago I bought a book on Kváskovanie (naturally leavened bread) , but was scared of failure - how to start my own yeast starter?
One of his videos made it look so easy! And the way he explained it: it was!
He’s a master teacher.
My family enjoyed our first bread, than pizza, etc...
It’s much healthier than supermarket -bought.
today I made rye sourdough bread for the first time and was so disappointed till I have seen your video you have highlighted all the problems I had as natural happening with rye sourdough now I feel ok with what I made thank you sir you have given me the heart to carry on
This guy is one of the best bakers I’ve seen. Thanks for posting.
I'm an absolute beginner; my rye starter is less than 2 weeks old. I followed this recipe to the letter and it turned out brilliantly! I'm looking forward to getting more flavor out of it once my starter is more mature. Thanks for the clear instructions and explanations - makes all the difference for a beginner like me.
JEALOUS!!!!!! Mine came out like a brick....
@@kimrobertson1647 be gentle when you knead and work the dough. Ryan is very light fingered in the video. Creates air in the dough
@@Ashmann1 I'll try....
Oh no! I binge watched all of Ryan's videos and now there are no more new ones.
Don't worry we will have some new chef recipe series with some other amazing chefs :)
ilovecookingireland That's lovely dear but I was looking for more of Patrick Ryan and posted it here to let you know.
Yeah Patrick has a lot of fans. we may do more in the future but nothing scheduled in just yet. As soon as there is we will let everyone know. Thanks for your comment :)
Can you mix rye and white flour?
@@pmartin6086 I have just done that. I't currently proving so I'll let you know how it turns out.
Thank you very much. I am from Austria and have been living in the US for the last 35 years. I am finally able to make my own bread and love your instructions. The results are wonderful and are just like the bread I loved growing up.
You are absolutely my favorite sourdough master teacher on RUclips. Your basic recipes and techniques have yielded 100% complements from all my friends and other bread recipients since I started with you in January 2022. I love your style, your clarity of instruction and your NEVER FAIL recipes. Thank you!
You are fantastic! Started baking bread just because of your videos, thanks!
I got so much knowledge from just one of his video. Previously I went through hundreds bread making videos. 😊
Same here. I watched the sourdough video(very first of his) about a hundreds times. Now I bake least 3times a week.
@@pumpkin7889 same thing with me lol
Thank you, Patrick! I love your videos! They are all winners! Now, if you can only find some way to allow me to stay home all day so I can bake sourdough bread, muffins, all of your good stuff, I’ll be so happy! And to think I started making sourdough bread because I didn’t want to pay $5 for a loaf of sourdough bread! I still think the bread I bake from your recipes is far superior to that which I buy in even the best bakeries...so thank you, from the bottom of my heart!
Start selling your loafs for 5$? That would allow you to bake 5 new ones, etc. That's how an entrepreneur would do it, anyway.
You asked for it, and got it haha
Careful what you wish for! 😊
this reads funny now :D
Damn you kathleeeeeeen!
I've watched this video so many times and learned so much and proud to say I've just had a slice of my best bread yet thank you so much for your help and inspiration to all of you want to be sour dough bread makers out there don't give up it will work for you eventually and be so rewarding
You just inspired me. Always avoided....scared...of baking. I bake sourdough every weekend now and I just tried your rye.
Thank you.
Good to see that people know how to make real bread outside of Germany aswell. :)
I've been making this for a couple of months now and it's delicious. Best yet, I converted my usual whole wheat Holiday bread over to this Rye one and added soaked cranberries (drained), chopped walnuts and apples sliced with a mandolin. I used the water from the cranberry soak and some fresh squeezed orange juice instead to the water with just a splash of molasses. No oil or extra sugar in my bread. It was outstanding! I'm loving this Rye journey. Thanks for the lessons.... they helped me tremendously to see how the dough should look. I have to add that I mix with a Danish dough whisk and never take it out of the bowl to knead - so less messy and works great.
Patrick, thank you. You’re a very good teacher. I’ve been inspired to bake by your videos. I have made both your delicious rye bread and your tasty white sourdough from your recipes. 👍🏻
This guy is awesome! I was finally successful with my sourdough using his recipe and techniques. I am not crazy about rye bread but use rye flour in my starter to give it a bump!
Thank you! I started baking bread because of this video.
The main reason I was looking for how to make bread is that in Ireland so few places sell rye bread, which was dominant in my home country, so it's rather ironic that I learn how to make it from an Irish baker :-)
I made this last night exactly like your recipe. I ended up with a shattered casserole dish and a rye bread that was as heavy as a brick and dense as a German bread. It was my first loaf ever though. Maybe I'll just stick to macrame and crafts lol. I'm sure I'll try again or at least another bread within a few days (and after I purchase another dish). I might of cried and got frustrated but, im not a quitter! 😁
Thank you for this Patrick. This process really does work even though I used a stand mixer to get everything mixed in the beginning. I’ve made two loaves so far with no issues and made my German mother very happy. I’ve watched loads of videos on how to get the job done, this is by far the most simple and least fussy, highly recommended.
Hi there! I’ve made Patrick’s regular sourdough dozens of times with great success. This is my 1st time trying his rye sourdough recipe. I also have used rye to feed my starter for over a year. Works great.
I’m wondering if your proofing times were longer than Patrick mentioned? It’s been over 2 hrs for my 1st proof & the dough has barely grown. I wonder if I need to use a warmer space since it’s winter here & cold indoors.
Thanks!
PS -I used 100% organic rye flour which is expensive. I don’t want waste good ingredients with a failed loaf. Wish me luck🤞🏼😅🙏
I had heated a cup of coffee in the microwave and then put the dough in for 1st rise. You could also turn the light in your oven on and set on top of the range.
This helped me to understand the makings of different starters using different flour as well as the nature of rye compared to whole meal or bleached white. All so fascinating! Thank you! You’re a brilliant teacher. ☺️
Can you help me please. Was it a sour dough or a rye started because he referred to it as both 🤔
@@ccorfield2243 it’s both… sourdough and rye.
You saved my loaf.. first attempt at rye and it did all rye't.. :)
Fuck yeah Derek, 10/10 dad joke
Lovely video. I used to make this. I was married to a Finn for 25 yrs and I learned the old fashioned way, with a wooden tub. Each batch made a lot of loaves and specialty breads. It was fun. It took several days to wake up the sour dough in the tub etc... all the way to loaves. No measurements, just did it by feel and looks. It was much darker than your loaf. I'd love to try your loaf so, may have to start working on a starter. Thanks for giving me a new look at it.
I know you have a spelt and treacle video but I would love a video on making sourdough using only spelt flour and hear your views on the differences in the dough between spelt and traditional white sourdough.
Finally someone uses a serious amount of starter.
Rene Weselowski a levain is essentially a starter
I think you have to with a 100% rye loaf + it shortens the proving time since you want to bake it on the same day
I'm so impressed, Patrick. I've been trying various ways, and I also cheat using a bread maker, but it is very useful. I've ordered a couple of proving baskets and my starter's on the go. Thanks for the very useful videos. Should mention, if you've a cast iron frying pan, put that in the oven rather than a tin tray, it holds a lot more heat for the steaming.
How did it turn out in your bread maker?
@@MSmith-yj7gh Hello, eventually I found using the bread maker, which was only for making the dough, didn't work anything like as well as hand kneading or in my Kenwood Chef mixer. I loved the bread I made, but as there are only two of us at home, we didn't eat enough sourdough bread to be able to keep the starter fresh, even if kept in the fridge. So I haven't made any for a while, which is a pity.
In all videos,you are the one made it rye bread in right way . The rest made it with white four .which I’d dint want any white flour there is no good things in white four. Thanks for your time and sharing .
Just made mine from scratch following Patricks instructions for sourdough - turned out beautiful! 👌
Sitting here in London and loving Mr Ryan (in a passionate but platonic way)...he is so bloody good and his methods work
Ryan you seem to be such a genuine, nice guy. Love your videos and helping me get back to my roots--my grandfather was firstborn in the US and his folks were from east County Clare.
Baking this today! Fired up a Rye starter about 10 days ago.. looks great! Will know tomorrow how it tastes! Happy holidays to all!
There videos with Patrick are amazing!!! It's PACKED with information... I need to watch several times to absorbed everything he teaches.... Well done!
Thanks for your Video tutorials on sourdough starter and sourdough rye bread Patrick. I’ve never baked before but I followed them to make rye bread for my Finnish wife who misses her Ruisleipa Finnish rye bread and she was blown away by the results. It’s got me all fired up for baking now !
I have made this recipe twice now and (although I bake in a dutch oven) the bread has come out more than perfect both times! Just loving 100% rye bread. Wish I had stumbled across Ryan's video sooner. I'm going to look for more vids...
can you explain if you preheat the dutchoven and how big it is ?
Authentic Danish rye is by far the best bread in the world! 👌👏👊👏👏
Finnish
Patrick is the best master class chef. Your passion in bread making is contagious. I’ve learned so much through all ur videos. 🙏❤️
You have just saved me (and my first rye sourdough). I just made my first rye dough using your wheat flour recipe, and of course, I realised after mixing that I should look up a recipe. I will add more water to correct the ratio. 😆
Oh my, what a relief, I thought I'm just doing something wrong with my dough, but it is just rye doing all this :D
Thank you :)
You're not alone in this. I've been wanting to make whole rye for years, but most folks won't eat it because of the coarse texture and huge flavor. Now I know why.
These videos with Patrick are excellent. Thanks!
Thanks Patrick... I’m from India we make different kind of bread. Now I can bake at home. Will let u know how it turned.
Well??
Really it turned very nice thank you
I used wholemeal rye flour instead. It came out just as beautiful and tastes delicious!
If you use wholemeal, put in some more water in, as a tip for the future :)
Thanks for the tip! I'll try next time
Keep these videos coming, I love them!
I love this guy - total crush
I must have watched dozens of videos on how to make 100% rye bread and then I watched your video and understood why my bread was all wrong. Thanks for the recipe and the tips.
I made it! Great! Thanks for your receipt. Working!
Patrick is a god. This is by far the best Rye bread recipe which actually works. My loaf turned out so well, my housemates are fighting me for the last slice!
Sounds like a tough neighbourhood. Fighting over 100% wholemeal rye sourdough boules...
Today I made my first sourdough bread from this recipe and I must say it's amazing!! This recipe really hold your hand from the begining to the very end. Thank you Patrick, you gave me inspiration to bake my own breads :)
5 days ago I tried making the sourdough bread with rye flour failure. Two days ago I followed this video the best I can.Winner.Great video easy to follow.
Loved this explanation. He makes everything seem so easy that it gives me hope that I will succeed! 😋
Thank you for your video. I'm making a sourdough with a flour mix but I messed up the portions and put too much rye. Instead of it being 15% rye, I mixed up with the white and put 70%.... it's more rye than anything so following your finishing instructions and hoping for the best.
When I came to Canada from Finland I missed rye bread. until I started to make it
Plenty of rye bread here. Our style not too your liking?
So interesting seeing the difference rye flour makes
Thank you, Ryan. Fantastic instruction. My only mod was that I had to proof it overnight and based on your recommendation I choose a middle ground between room temp (2h) and refrigerator. I put the basket in the wine cooler with the reds at 60F. It was my first bake and well worth while. I wish I could share a picture.
Share the image on Twitter. #ryesourdough
I have some in my mixer right now. The white sourdough was such a winner, I had to try the rye. I did add caraway though. I’m so excited to try the finished bread.
Love to know how you went cos I love rye caraway sourdough
Ann Mathews it was good. I added about 10g of caraway.
Patrick, u r pretty damn good bro! Pretty pretty good! In Denmark we call that bread rugbrød and it’s pretty much the basis of everyday lunch. But here it’s more like a brick with lots of seeds and grains in it so it’s much darker brown and you could pretty much build a house with that. I know archeologists found a rugbrød that was a couple hundred years old and still kept its shape.
Rye bread is my favorite! The flavor is just amazing. I can't stand the store bread since I knew how to make rye bread.
This is so good I rarely make white sourdough. It’s remarkable toasted but watch out it burns easily
Patrick thank you best and easiest starter recipe, doubled on first day and has everyday after.
Why are so many people insisting you can only make sourdough bread in a Dutch oven ?.I have a Masterclass induction casserole dish , can I use that instead ? love your videos and your down to earth approach in teaching your methods .Thank you Patrick.
Thank you for the wonderful tutorial. I have so enjoyed baking rye bread. This time, I added dried cherries and slivered almonds.
Patrick u r amazing, passionate m8, thank you for all your lessons
King of bread right there budz.
Another winner. Love these sourdough videos.
Good info! This was super helpful. Thanks Patrick!
What a lovely video! Clear, simple, and a nice happy warmness-thank you! I just came for a look as I made a loaf today and sliced into it as soon as it came out of the oven. Mistake! Very sticky and gloopy. I hope I does what your bread did by tomorrow. I think it may be too wet. Very helpful video tho. I’ll try again next time 😃
Looking forward to making the 100% rye sourdough. Another great video, Patrick!!
I let it rest for 46 hours before cutting. It was very good. Will toast a slice tonight with butter.
You’re such a good teacher! Can’t wait to try this. 😋 Thank you.
Rye starter is vibrant and tripled in volume so I'm making this now...I'm excited!
I’ve had great success with Ryan’s sourdough masterclass video. I started learning nearly 2 years. I’ve learned so much from Patrick. I’ve made a few other of his loaves too. This is my first attempt with 100% rye. I feed my starter with 100% rye too, as Patrick recommends.
Question to anyone out there who knows:
Can I bake this loaf in a Dutch oven or under a glass dome like Patrick’s other sourdough loaves?
🙏
thank you soo much dear Patrick you are a lovely guy, yours explanations are full of details and i ve been learning a lot with you, here we have also good teachers but most of them do not use whole flour or rye flour. I wish i could make classes in person with you but as i cant because i m so far i enjoy here from home those amazing classe. I already found you book and already bought it.. i ve looked for it some days and found it in amazon.uk, They will send for a parent in us and my parent will send me. Again love you a lot dear. God bless you
Gloopie... A new word in my bread bakery. Works for me!
This was very helpful. I have a recipe for sourdough Swiss Alpine rye. It was a little different recipe (it's triple raised), but your technique was really helpful. I used the scraper technique you showed for the final raising. It worked great.
I WAS an aficionado of another bread-making channel, however I find Ryan's ilovecookingireland more interestingly detailed and for that reason I'm in. I am rather excited to get to the vid. where he will explain the recipe for cooking Ireland.
Many thanks for the recipe and instructions, by far the easiest sourdough 100% rye bread, the result is great and the taste is amazing. Thanks again
Thank you for the Video, very nice explanation!
He doesn't say what the hydration ration of the starter is - that will make a massive difference considering the amount of starter used in this recipe.
Cmon Ryan let’s go nouw🍀
Well, it's probably 100% like most starters, especially looking at the thickness of it. But rye bread is really forgiving, if you add less starter, just proof it longer. It's not some artistic mastery like open crumb wheat sourdough, it's literally medieval peasant bread.
I love these videos. I keep watching them all over again😁
Another great one for the books! Thanks, Patrick!
Spot on I like to make mine with some black treacle as well, depth of taste is fantastic
Oh my! What is your oven brand? I love it! I am tall so a wall oven with a door that slides in like that?! Whaaat! Kitchen goals!
Those are some insane air bubbles you got in that bread for it being 100% rye! :D Never seen that before with straight rye flour.
yeah. maybe hes adding yeast or something
Hehe. You know sourdough is yeast, right?
Been making my starter gor a week now just for this rye recipe. Thanks for this video
The first bread that I make and it is SUPERB I AM AMAZED 🙂thank you for sharing !!!
My favourite is a regular white sourdough bread but with 10% rye flour in the mix (10% of the total amount of flour). The process is exactly the same as you would use for regular white sourdough bread, e.g. using the 1:2:3 ratio which seems to work really well for me, but that 10% rye flour just gives an extra dimension to the flavour and the texture without making any noticeable difference to the airy crumb or crunchy crust you get in your regular white sourdough bread. Definitely worth trying if you have never done one before.
My personal favourite is 75% white, 10% whole grain spelt and 15% whole grain rye. Airy crumb and delicious in flavour. Recommended.
@@Ashmann1 That sounds delicious too, without getting to compact.
Very interesting! And helpful. I have just made a Russian black bread using dark rye flour and yeast. I clearly hadn't understood the differences in gluten, kneading and proving. The black bread has molasses added, alongside caraway and fennel seeds. It's really dark and delicious, but somewhat dense. I'm going to try again with rye sourdough and treat it as you show, hopefully with improved results. Thank you.
Mehitabel, how much caraway and fennel seeds do you add?
Your bread is absolutely fantastic. I followed your recipe. Why the crust it's hard? What am I doing wrong? Thank you so much Chef.
Patrick’s sourdough vids are the best on YT -great job ILC keep them coming!! :)
i have learned so much from Patrick, so many new ideas and tricks. very well done