{"id":172794,"date":"2025-04-06T02:12:46","date_gmt":"2025-04-06T02:12:46","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/2-starters-1-mouthmask-0-goggles\/"},"modified":"2025-04-06T02:12:46","modified_gmt":"2025-04-06T02:12:46","slug":"2-starters-1-mouthmask-0-goggles","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=172794","title":{"rendered":"2 starters, 1 mouthmask & 0 goggles"},"content":{"rendered":"


\n<\/p>\n

\n
\n
\n<\/a><\/div>\n
\nThis month a recipe from our Bread Baking Babe extraordinair Cathy <\/span>(“<\/span>Bread Experience<\/span><\/a>“) chose a rye bread for us to bake, with two starters. Fortunately I still have a wheat starter on stand by, so I used that and fed it with rye flour. The other starts is a poolish, so that’s even easier.<\/p>\n

O yes rye flour… I must say I hardly ever use it anymore, because I’m just not a fan of it, but most of all, because I think it might cause me some allergic reaction. So I forgot to take a precausionary measurement, to put on my mouthmask. It came to me when I was making the starter… ah well, so I thought, it’s just a little bit I need, it’ll be OK.<\/span><\/div>\n

\nDid I mention I am <\/span>probably<\/strike> allergic to ryeflour? As I made the prepararions before I went to bed, It took me several hours to get back to normal. Sinuses blokked, eyes red, itchy and watering.. well I think I can safely say: rye flour in the air give me an allergic reaction. I not only will need my mouthmask, but some goggles too next time. Which means I can’t ever visit a bakery (not the shop, but where they bake) <\/span>or attend a workshop, <\/span>without looking like a surgeon on her way to the swiming pool. Bummer!<\/span><\/p>\n

\n
\nBut back to the bread, it was quite a dense crumb, but I totally expect that when using a lot of rye flour in bread, so that’s either to like or not. I don’t, husband does. It didn’t rise very much, which is also to be expected with less gluten in the bread. The original recept calls for light rye flour, I used half white and half whole rye flour. I adapted that in the recipe below.
\nThis is a ring shaped loaf, I like to bake recipes in their traditional form, but it’s a bit awkward to get slices from the ring loaf and fit them in a lunchbox.<\/p>\n

Thanks Cathy for this recipe, I always like baking these bread that are traditional for a country or region. Next time I just should take precautions!<\/p>\n

Wanna bake along? Become our Bread Baking Buddy and earn a nice BBBuddy Badge to add to your post if wanted. Bake, tell us about it and send it to Cathy. She’ll put the entries together in a post the first week of October. Latest entry date is the 29th of September.
\nGet your goggles out (if needed) and bake some rye with us. Happy baking!<\/span><\/p>\n

Swiss Rye Ring\/Brasciadela\/Kantonsbrot Graub\u00fcnden<\/span><\/div>\n

\nYield: 2 (575 g) loaves<\/span><\/p>\n
\n<\/a><\/span><\/div>\n<\/div>\n

\nRye %: \u00a069%<\/span><\/p>\n

\nStages: rye sponge, wheat poolish, final dough<\/span><\/p>\n

\nLeaven: rye sour culture, instant yeast<\/span><\/p>\n

\nTime: 13-15 hrs<\/span><\/p>\n

\nHands-in time: 30-35 min<\/span>.<\/span><\/p>\n

\nRye Sponge<\/span>:<\/span><\/p>\n

\n150 g whole rye flour<\/span><\/p>\n

\n150 g white rye flour<\/span><\/p>\n

\n200 g luke warm water<\/span><\/p>\n

\n20 g (rye) sour culture<\/span><\/p>\n

\n-Combine the ingredients by hand into a stiff dough, cover and ferment at 21\u00b0C until doubled in volume 10-12 hours or overnight.<\/span><\/p>\n

\nWheat Poolish<\/span>:<\/span><\/p>\n

\n200 g bread flour<\/span><\/p>\n

\n200 g cold water<\/span><\/p>\n

\n8 g instant yeast<\/span><\/p>\n

\n -Mix the poolish ingredients by hand, cover and refrigerate 10-12 hours or overnight.<\/span><\/p>\n

\nFinal Dough<\/span>:<\/span><\/p>\n

\n520 g rye sponge<\/span><\/p>\n

\n408 g wheat poolish<\/span><\/p>\n

\n60 g whole \u00a0rye flour<\/span><\/p>\n

\n260 g white rye flour<\/span><\/p>\n

\n82 g bread flour<\/span><\/p>\n

\n170 g warm water (40\u00baC)<\/span><\/p>\n

\n20 g salt<\/span><\/p>\n

\nIn the mixer, combine the final dough ingredients and use the dough hook at low (KA2) speed to mix into a stiff, slightly sticky dough that leaves the sides of the bowl and gathers around the hook, 6-8 minutes. Cover the dough and bulk ferment at room temperature until doubled in volume, 60-75 minutes.<\/span><\/p>\n

\n<\/a>Turn the dough onto a lightly floured work surface and divide it into two pieces weighing about 750 g each. Form each piece into an oblong about 45 cm long and 5 cm in diameter. Shape each into a ring, wetting the ends to seal, and place on a well-floured peel, if using a baking stone, or parchment-lined sheet pan.<\/span><\/div>\n

\nCover and proof at room temperature until the breads have visibly expanded and surface shows cracks or broken bubbles.<\/span><\/p>\n

\nPreheat the oven to 250\u00b0C with the baking surface in the middle and a steam pan on a lower shelf. Dock the surface of each loaf thoroughly and evenly to a depth of at least 0.6 cm. with a fork, chopstick or docking wheel.<\/span><\/p>\n

\nBake with steam 15 minutes, then remove the steam pan, reduce the temperature to 210\u00b0C and bake until the loaves thump when tapped with a finger and the internal temperature is at least 92\u00b0C, about 30 minutes. Transfer to a rack and cool thoroughly before slicing.<\/span><\/p>\n

(adapted from: Stanley Ginsberg <\/span>http:\/\/theryebaker.com\/swiss-rye-ring\/#more-335<\/span><\/a>) <\/span><\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

This month a recipe from our Bread Baking Babe extraordinair Cathy (“Bread Experience“) chose a rye bread for us to bake, with two starters. Fortunately I still have a wheat starter on stand by, so I used that and fed it with rye flour. The other starts is a poolish, so that’s even easier. O […]<\/p>\n","protected":false},"author":1,"featured_media":172795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[6507,69117,60644],"dealstore":[],"offerexpiration":[],"class_list":["post-172794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-goggles","tag-mouthmask","tag-starters"],"yoast_head":"\n2 starters, 1 mouthmask & 0 goggles - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=172794\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2 starters, 1 mouthmask & 0 goggles - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This month a recipe from our Bread Baking Babe extraordinair Cathy (“Bread Experience“) chose a rye bread for us to bake, with two starters. 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