This is a great video, what a different method to knead and adding water little by little. I’ll have to try this recipe to perfect my 100% rye! Thank you for sharing
Thank you, Phoebe Goh! That was such a simple, straight-forward video for making 100% Rye Sourdough Bread, which is my favorite bread in the world! I'm tired of paying higher and higher prices for it--when I can even find it--that is. It's time for me to start making it myself. Thank you, again! Well done!
Made it for the first time and it came out great much better than my previous attempt with another online recipe. I just need to practice a bit more so it turns out as well as Fiona’s. Very happy thanks.
your technique near to mine. I like the way it works. You don't waste even the tiniest bit of dough. I love you. Have a good day. The bread turned out great.
Thank you so much! I have been searching in vain for a recipe for Finnish rye bread (Ruisleippä) and this appears to be the closest thing I have been able to find in English. I cannot wait to try this recipe!
Wow !! Such a beautiful loaf with so little sourdough. This is an interesting discovery. Thank you. It's a must-try recipe. I've got a millstone grinder and a 5-kilo sack of rye. You've baked my day.
Wonderful video! I've been watching many sourdough rye bread videos as part of my goal to eat more of the food of my ancestors on a regular basis, and this video gives me confidence to try making this at home. Thank you, Phoebe!
Thank you for your detailed instructions, been baking bread for a long time but never had the courage to try 100% rye and I also didn't know I can figure out if the bread is done by temperature thank ever so much.
Incredibly BEAUTIFUL, ooh yes.Many thanks to your dedication. Now your video give me confidence to try rye bread .I do use this flour so far only to better my wheat or bread flour ,starter. A new challenge to take.Looking forward to more videos.
Thank you for your words! 100% rye is the easiest to make actually, only thing is it is very sticky. Try all kind of variation of percentage of rye flour and wheat, it is quite tasty in all kinds.
@@PhoebeGoh hi I'm GRATEFUL to your work.Now I'm struggling to adjust to the heat because I have been over proofing my dough recently I took a short break but soon I will get on it .I was trying 100% whole wheat bread ,if I pass that then I will be confident to try whole rye bread may be when the temperature changes to cool down ,it is in the 90s in NY right now .It is too hot to bake .I might only do gluten free bread for one to one month to get back on sourdough hopefully. The taste is nothing like it.thank you .
100% whole rye will be easier than 100% whole wheat sourdough when you try it. You can try to shape it into a tin and see how the rye or whole wheat reacts to the hot temperature right now. Once you know the timing, then you can use proofing basket to proof it. Gluten free bread can also made into gluten free sourdough. Only thing is it is going to be quite sour, you may need to balance it with baking soda.
I literally baked 100% rye sourdough bread for the first time yesterday. I didn’t check how it should be done properly. It turned out a complete disaster. I will try your recipe. Thank you so much for sharing. 👍🏼
After watching so many videos this is the one I'm trying. It's surprising how other youtubers don't mention adding the water slowly and most of them complain about rye being messy. Maybe they should watch your video!
@@PhoebeGoh thanks for the recipe! doesn't the consistency (i.e. % of hydration) affecting the rate of fermentation and rise of the bread? In which way is the results are different than other recipes with a more "runny" consistency?
Thank you for this recipe! Your technique looks perfect! I have everything to start a loaf today! Even fresh stone ground, organic rye flour I’ll just add lots of caraway seeds! My favorite!
My starter is a mix of every kind of flour over the months. I fed it, and it more than doubled on the counter. I stirred it down before adding the water and to the flour, 2 cups dark rye + 1 cup unbleached wheat, + 1 T molasses, but I added my salt to the starter water, do you think it effects the rise? I mixed & left for 18 hours, then got into a ball with a little flour. I put it on parchment paper & let rise 2 hrs in a beep round bowl, not a banaton, then put directly in a preheated 475F oven 4 qt Dutch, baked for 30 min with lid, +15 min without lid. It looks pretty good! But I added caraway seeds, they taste bitter, although stored in the fridge. My crumb has no holes.
Salt will affect the rise for sure. You can add the salt to the flour instead of the starter directly. You don’t want to kill the yeast in the starter.
Beautiful bread. I’m having trouble getting my dough to double in size and also it get brown on the bottom and tough to cut. Any suggestions please on how to solve these problems.
Great looking bread; can't wait to try. Wondering if you or someone can clarify the water. Did you start off with 378g of water with starter and added additional water as required or is the initial water mixed with the starter, a bit less than 378g and you added in stages up to 378g water total?
Hi Todd! The total amount of water I used was 378g. I will recommend not to use 378g of water at once because the moisture of the rye flour you use could be different from mine. Also depends on the humidity in the room, and what season it is. Sometimes you may need more than 378g of water. Start with half of 378g, then add the water little by little to get to the consistency that is not too hard and also not too soft that you can’t form a loaf. So far, others seem to like the recipes and no problem with it.
Hello and thank you very much for the recipe. I have a question. After forty minutes in the bread pot it seemed to me made so I took it out for a temperature check. The temperature was 97 degrees Celsius. I decided to stop baking I took it out of the pot I turned off the oven and left for five minutes and then I took it out. I'm waiting in anticipation for tomorrow to cut it and I'm curious to know if I did the right thing by taking it out and not leaving it for another twenty minutes without a lid. I will only know tomorrow. But until tomorrow I am curious to know what you think? Thanks again Yael
Sorry for late reply! How did it turn out? There are no rules as in when you should take the bread out. Every oven at home is different, as long as you like how the bread looks or the texture of the bread.
Hi Phoebe, tq for your video. I noticed uou use a clay pot to bake the bread. Can any smooth-lookin clay pot be used for baking bread? I find getting a dutch oven is too expensive to invest in especially for beginner like me. Aporeciate your advice. Tq
The concept here is creating a small oven within in an oven. As long as the smooth claypot is able to be heated high enough temperature and won’t crack, you are good to go. Dutch oven is definitely expensive to invest. Claypot is pretty good for result as well.
Hi, it is just rye flour and water to make the starter. The more you feed your starter, the stronger it gets. Time.. is the important element for making stronger starter. The older the starter is the stronger it is. Here is the link how to create a starter. You can use any flour. If you want your bread to be 100% the same flour as the flour you are going to use to bake a bread, for example 100% stone ground rye sourdough, is made from 100% stone ground rye starter and stone ground rye flour. Please refer to this link how to start your own starter. How To Make Your Own Natural Sourdough Starter From Scratch | By Phoebe's Sourdough. ruclips.net/video/_t6jf6OZ_9A/видео.html
A couple of reason I can think of. - The rye starter was not on the peak of the rise when you use it. - You cut into the rye bread too soon. It is recommended to rest for at 12 hours before cutting into it. Try toasting it and see if the sourness will be reduced. I hope it helps!
Hi! Thanks for a recipe! I am familiar with regular sourdough that uses white flour and some rye but this will be my first whole rye bread. I have a question about baking-do you close the lid of the preheat clay pot first then removing the lid midway or you just bake it in the pot without the lid all the way?
It is just not 100% pure rye bread. It is the purity that count. With that said, you can use any starter you want and mix with any flour you like to make a sourdough. It gives difference taste profile.
The best time to enjoy this bread is the next day after 24 hours of resting after it is baked. The reason is that the acidity in the bread needs to be redistributed so that we won’t end up with the bread that tastes too sour. There are many ways to enjoy this bread. The simplest is just smear some butter on it.. and you are totally in the different place. Please try it and let me know.
Hi Phoebe, if I don’t mind the sour taste what’s the minimum amount of time I need to allow the bread to rest for please after baking before I can indulge? 😋 it looks so good. Can’t wait to try this.
@@BeaunaturelleFeb11 I will wait for 12 hours as a minimum. Put it in the cool place to rest. Next time, you should try to bake two loaves. One you cut into it after 2 hours to do a taste test. Every hour cut a piece to try and try until you find a perfect timing of the taste of the bread that you like.
Hey i tried to do it this way. All worked well and the bread looks nice and dark. However it fell a bit inside, so there is a small hole just below the bread top 😢. Is there anything you could advice or anything i should take into account to avoid it?
Hello Oleg, sorry for the delayed response. That small hole could happened if the air on the surface did not escape completely when you shaped the dough for the second proofing. The other possibility could be, you folded some flour into the dough while you were shaping it for second proofing.
I didn’t remember now but I think used the amount of water I put under the ingredient list. You may use your intuition to judge the amount of water for the dough bc different temperature, the age of the flour, your environment will affect the amount of water for your dough.
Hi Phoebe I'm going to try your recipe. I like the idea of adding the water bit bit by bit. I just wondered why you use those odd amounts like like 504 grams instead of rounded numbers? They even make the hydration level an odd number at 76.623%?
Hi Jonathan, sorry for the late reply. I used to sell them at farmer’s market. I was making it for a big batch in the past, then I divided them, one loaf is equal to that. Also I was trying to keep certain weight after it was baked, that’s why it has odd number.
Thanks for your video. I have a question, is it normal for the bread inside to be a bit squishy after bake? (I tried many times, not sure if that is normal or still raw ...haha)
Hi Lim, what flour did you use? Do you have a picture? If you can show me, that will be easier to understand. You can email me at phoebe_goh@hotmail.com
If you follow the video, you don’t pour the water all at once. You reserve some water to add little by little while you are trying to get the right consistency. Rye is sticky at first but it won’t be sticky if you get the right consistency.
You can. The purpose here is to create a healthy bread that everyone can eat. If using instant yeast, you won’t get the health benefit from the sourdough fermentation. If you use instant yeast, you can bake the bread within an hour or two.
Hi Mui Lan, Sorry for the late reply. Rye starter is quite easy to make it stronger. I will recommend to feed it twice a day for a week before mixing it into the dough if your starter is still new and young. If your rye starter is a few months old, you can just feed it twice a day for two days before baking. One tip. If the feeding ratio is 1:1, and the starter doesn't become stronger, try to change the ratio. Put more rye flour and use slightly less water. You can make it a little thicker paste, that will helps a lot. One observation I had is if the rye flour is freshly milled or just a few weeks old, the rye starter will ferment (eat) it really fast, and reverse for the less fresh rye flour. You may even able to feed it three times a day if using fresh rye flour. I hope it helps and please write me whenever you have any questions. Cheers! Have a great day! Good luck with the starter! Phoebe
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
This is a great video, what a different method to knead and adding water little by little. I’ll have to try this recipe to perfect my 100% rye! Thank you for sharing
Thank you, Phoebe Goh! That was such a simple, straight-forward video for making 100% Rye Sourdough Bread, which is my favorite bread in the world! I'm tired of paying higher and higher prices for it--when I can even find it--that is. It's time for me to start making it myself. Thank you, again! Well done!
Made it for the first time and it came out great much better than my previous attempt with another online recipe. I just need to practice a bit more so it turns out as well as Fiona’s. Very happy thanks.
Great to hear! I hope you enjoyed it!
your technique near to mine. I like the way it works. You don't waste even the tiniest bit of dough. I love you. Have a good day. The bread turned out great.
Thank you for the message. Have a great day there too! Enjoy baking!
Thank you so much! I have been searching in vain for a recipe for Finnish rye bread (Ruisleippä) and this appears to be the closest thing I have been able to find in English. I cannot wait to try this recipe!
I’m happy that this video appeared at your feed! I hope you try it and let me know how you like it.
Glad I watched this - seems a little different to other 100% rye sourdough videos I've watched. The adding water slowly tip is intriguing... Thanks
Very good job!
Best video i have seen on the topic.
The most authentic whole rye bread I have seen here. I am preparing my starter and will make your recipe tomorrow. Thank you for an informative video.
Wow !! Such a beautiful loaf with so little sourdough. This is an interesting discovery. Thank you. It's a must-try recipe. I've got a millstone grinder and a 5-kilo sack of rye. You've baked my day.
Wow! Millstone grinder...I dream to have one.
Wonderful video! I've been watching many sourdough rye bread videos as part of my goal to eat more of the food of my ancestors on a regular basis, and this video gives me confidence to try making this at home. Thank you, Phoebe!
Excellent presentation
Love the shower cap idea. Thank you for the video.
You are so welcome!
Thanks so much for your great recipe.
Ooh thank you. I'm excited to try your method this weekend 😊
Let me know how that turns out for you!
Outstanding video! I can hardly wait to try this recipe. Excellent descriptions and details. I think I can do this!
Did you try it?
Thank you for sharing I intend to use you recipe You are very articulate in your preparation a pleasure to watch
Thank you!
amazing video! i will try to bake this bread soon. it is my first loaf
Best of luck!
Thank you for your detailed instructions, been baking bread for a long time but never had the courage to try 100% rye and I also didn't know I can figure out if the bread is done by temperature thank ever so much.
Did you try to 100% rye sourdough? How did it go?
thanks for sharing. the bread looks delicious
Hey Arturo! Thank you! Have you tried making it?
Great video - love your technique!
Thanks so much!
Thank you so much for this! WOW. I’m in awe and this video was also very pleasing/peaceful to watch. ☺️ Can’t wait to make my own.
Glad you enjoyed it!
Great video!
Thank you!!
Incredibly BEAUTIFUL, ooh yes.Many thanks to your dedication. Now your video give me confidence to try rye bread .I do use this flour so far only to better my wheat or bread flour ,starter. A new challenge to take.Looking forward to more videos.
Thank you for your words! 100% rye is the easiest to make actually, only thing is it is very sticky. Try all kind of variation of percentage of rye flour and wheat, it is quite tasty in all kinds.
Hopefully I can some times soon to film some baking. Quite busy at work.
@@PhoebeGoh hi I'm GRATEFUL to your work.Now I'm struggling to adjust to the heat because I have been over proofing my dough recently I took a short break but soon I will get on it .I was trying 100% whole wheat bread ,if I pass that then I will be confident to try whole rye bread may be when the temperature changes to cool down ,it is in the 90s in NY right now .It is too hot to bake .I might only do gluten free bread for one to one month to get back on sourdough hopefully. The taste is nothing like it.thank you .
100% whole rye will be easier than 100% whole wheat sourdough when you try it. You can try to shape it into a tin and see how the rye or whole wheat reacts to the hot temperature right now. Once you know the timing, then you can use proofing basket to proof it. Gluten free bread can also made into gluten free sourdough. Only thing is it is going to be quite sour, you may need to balance it with baking soda.
very very nice; thank you!!
I literally baked 100% rye sourdough bread for the first time yesterday. I didn’t check how it should be done properly. It turned out a complete disaster. I will try your recipe. Thank you so much for sharing. 👍🏼
Did you try my recipe? How does it turn out?
After watching so many videos this is the one I'm trying. It's surprising how other youtubers don't mention adding the water slowly and most of them complain about rye being messy. Maybe they should watch your video!
Rye is actually very easy to deal with. Adding the water a little bit by bit will help you in control or maneuver of the dough.
@@PhoebeGoh thanks for the recipe! doesn't the consistency (i.e. % of hydration) affecting the rate of fermentation and rise of the bread? In which way is the results are different than other recipes with a more "runny" consistency?
Thank you for this recipe! Your technique looks perfect! I have everything to start a loaf today! Even fresh stone ground, organic rye flour I’ll just add lots of caraway seeds! My favorite!
Did you try it?
Nice video. I'm going to try this.
Thank you!! Did you try it?
@@PhoebeGoh not yet. traveling but will get to work on baking when I get home
Thank you!
Is there a recipe with amounts etc? Thank you for a great instruction video!
It is in the video. Watch the video until 0:21, you will see the ingredients there.
My starter is a mix of every kind of flour over the months. I fed it, and it more than doubled on the counter. I stirred it down before adding the water and to the flour, 2 cups dark rye + 1 cup unbleached wheat, + 1 T molasses, but I added my salt to the starter water, do you think it effects the rise? I mixed & left for 18 hours, then got into a ball with a little flour. I put it on parchment paper & let rise 2 hrs in a beep round bowl, not a banaton, then put directly in a preheated 475F oven 4 qt Dutch, baked for 30 min with lid, +15 min without lid. It looks pretty good! But I added caraway seeds, they taste bitter, although stored in the fridge. My crumb has no holes.
Salt will affect the rise for sure. You can add the salt to the flour instead of the starter directly. You don’t want to kill the yeast in the starter.
Beautiful bread. I’m having trouble getting my dough to double in size and also it get brown on the bottom and tough to cut. Any suggestions please on how to solve these problems.
You mentioned it gets brown on the bottom, how did you bake it?
@@PhoebeGoh I bake it in a cast iron Dutch oven.
Great looking bread; can't wait to try. Wondering if you or someone can clarify the water. Did you start off with 378g of water with starter and added additional water as required or is the initial water mixed with the starter, a bit less than 378g and you added in stages up to 378g water total?
Hi Todd! The total amount of water I used was 378g. I will recommend not to use 378g of water at once because the moisture of the rye flour you use could be different from mine. Also depends on the humidity in the room, and what season it is. Sometimes you may need more than 378g of water. Start with half of 378g, then add the water little by little to get to the consistency that is not too hard and also not too soft that you can’t form a loaf. So far, others seem to like the recipes and no problem with it.
Terrific thank you, looking forward to trying it.
hi Thanks for sharing this! Are you in Singapore / Malaysia? Trying to gauge weathers and ambient conditions / temperature.
I’m in NYC.
Hello and thank you very much for the recipe. I have a question. After forty minutes in the bread pot it seemed to me made so I took it out for a temperature check. The temperature was 97 degrees Celsius. I decided to stop baking I took it out of the pot I turned off the oven and left for five minutes and then I took it out. I'm waiting in anticipation for tomorrow to cut it and I'm curious to know if I did the right thing by taking it out and not leaving it for another twenty minutes without a lid. I will only know tomorrow. But until tomorrow I am curious to know what you think? Thanks again Yael
Sorry for late reply! How did it turn out? There are no rules as in when you should take the bread out. Every oven at home is different, as long as you like how the bread looks or the texture of the bread.
beautiful rye bread, do you use room temperature water?
Yes I do!
@@PhoebeGoh thanks ☺️
The recipe is not in a video below I can’t get it
You can get the ingredient at 0:22 . I don't have a written recipe in this video. the video is a recipe.
Hi Phoebe, tq for your video. I noticed uou use a clay pot to bake the bread. Can any smooth-lookin clay pot be used for baking bread? I find getting a dutch oven is too expensive to invest in especially for beginner like me. Aporeciate your advice. Tq
The concept here is creating a small oven within in an oven. As long as the smooth claypot is able to be heated high enough temperature and won’t crack, you are good to go. Dutch oven is definitely expensive to invest. Claypot is pretty good for result as well.
Hi, I have never made a starter. Could you please list the ingredients in making a strong rye starter? Thank you.
Hi, it is just rye flour and water to make the starter. The more you feed your starter, the stronger it gets. Time.. is the important element for making stronger starter. The older the starter is the stronger it is. Here is the link how to create a starter. You can use any flour. If you want your bread to be 100% the same flour as the flour you are going to use to bake a bread, for example 100% stone ground rye sourdough, is made from 100% stone ground rye starter and stone ground rye flour.
Please refer to this link how to start your own starter.
How To Make Your Own Natural Sourdough Starter From Scratch | By Phoebe's Sourdough.
ruclips.net/video/_t6jf6OZ_9A/видео.html
Thank you for your kindness information. 🙏🙏🙏
Great work but whenever I make rye bread it becomes too sour what could be the reason?
A couple of reason I can think of.
- The rye starter was not on the peak of the rise when you use it.
- You cut into the rye bread too soon. It is recommended to rest for at 12 hours before cutting into it.
Try toasting it and see if the sourness will be reduced.
I hope it helps!
太好啦！！！！
Hi! Thanks for a recipe! I am familiar with regular sourdough that uses white flour and some rye but this will be my first whole rye bread. I have a question about baking-do you close the lid of the preheat clay pot first then removing the lid midway or you just bake it in the pot without the lid all the way?
Closed the lid baked for about 40 mins and then remove the lid baked for about 10 to 15 mins.
What would be the difference if I use a starter with just plain flour?
It is just not 100% pure rye bread. It is the purity that count. With that said, you can use any starter you want and mix with any flour you like to make a sourdough. It gives difference taste profile.
The best time to enjoy this bread is the next day after 24 hours of resting after it is baked.
The reason is that the acidity in the bread needs to be redistributed so that we won’t end up with the bread that tastes too sour.
There are many ways to enjoy this bread. The simplest is just smear some butter on it.. and you are totally in the different place.
Please try it and let me know.
Hi Phoebe, if I don’t mind the sour taste what’s the minimum amount of time I need to allow the bread to rest for please after baking before I can indulge? 😋 it looks so good. Can’t wait to try this.
@@BeaunaturelleFeb11 I will wait for 12 hours as a minimum. Put it in the cool place to rest. Next time, you should try to bake two loaves. One you cut into it after 2 hours to do a taste test. Every hour cut a piece to try and try until you find a perfect timing of the taste of the bread that you like.
@@BeaunaturelleFeb11 That could be fun!
@@PhoebeGoh Great advice Phoebe. Thanks ever so much for getting back. Gonna get the starter going today. 😊
Hey i tried to do it this way. All worked well and the bread looks nice and dark. However it fell a bit inside, so there is a small hole just below the bread top 😢. Is there anything you could advice or anything i should take into account to avoid it?
Hello Oleg, sorry for the delayed response. That small hole could happened if the air on the surface did not escape completely when you shaped the dough for the second proofing. The other possibility could be, you folded some flour into the dough while you were shaping it for second proofing.
So all together how much water did you use
Hi, the total amount of water is listed on the ingredient list.
Other videos on 100% rye sourdough say to let it rest 12-24 hours after baking. Do you do the same?
Yes. I cut into it after about 12 hours. If you think it is still too sour for you, you can wait for longer time to cut into it.
Did you not end up using all the water?
I didn’t remember now but I think used the amount of water I put under the ingredient list. You may use your intuition to judge the amount of water for the dough bc different temperature, the age of the flour, your environment will affect the amount of water for your dough.
Hi Phoebe I'm going to try your recipe. I like the idea of adding the water bit bit by bit. I just wondered why you use those odd amounts like like 504 grams instead of rounded numbers? They even make the hydration level an odd number at 76.623%?
Hi Jonathan, sorry for the late reply. I used to sell them at farmer’s market. I was making it for a big batch in the past, then I divided them, one loaf is equal to that. Also I was trying to keep certain weight after it was baked, that’s why it has odd number.
Do have receipts for sourdough
The ingredients for this 100% Rye Sourdough is in the video. Watch 0:21.
Can you give me a recipe for sourdough starter
Here you go: How To Make Your Own Natural Sourdough Starter From Scratch | By Phoebe's Sourdough.
ruclips.net/video/_t6jf6OZ_9A/видео.html
Thanks for your video. I have a question, is it normal for the bread inside to be a bit squishy after bake? (I tried many times, not sure if that is normal or still raw ...haha)
Hi Lim, what flour did you use? Do you have a picture? If you can show me, that will be easier to understand. You can email me at phoebe_goh@hotmail.com
@@PhoebeGoh Thank you, you are so kind. I use 100% rye flour. I will send e-mail to you!
@@touu999 I just sent you a reply.
How can I get the recipe
The recipe is on the video itself. 00:23
Hi. Why it is so sticky as I pour all the water into the pot at the beginning, then pour salt n 504g rye flour?
If you follow the video, you don’t pour the water all at once. You reserve some water to add little by little while you are trying to get the right consistency. Rye is sticky at first but it won’t be sticky if you get the right consistency.
Can I use instant yeast instead
You can. The purpose here is to create a healthy bread that everyone can eat. If using instant yeast, you won’t get the health benefit from the sourdough fermentation. If you use instant yeast, you can bake the bread within an hour or two.
how to make the strong rye starter?
Hi Mui Lan,
Sorry for the late reply.
Rye starter is quite easy to make it stronger. I will recommend to feed it twice a day for a week before mixing it into the dough if your starter is still new and young. If your rye starter is a few months old, you can just feed it twice a day for two days before baking.
One tip. If the feeding ratio is 1:1, and the starter doesn't become stronger, try to change the ratio. Put more rye flour and use slightly less water. You can make it a little thicker paste, that will helps a lot.
One observation I had is if the rye flour is freshly milled or just a few weeks old, the rye starter will ferment (eat) it really fast, and reverse for the less fresh rye flour. You may even able to feed it three times a day if using fresh rye flour.
I hope it helps and please write me whenever you have any questions.
Cheers! Have a great day! Good luck with the starter!
Phoebe
!!!!!!!