Rye Sourdough from Start to Finish | Proof Bread

While wheat flour is very popular in U.S. bread production, we've been experimenting with incorporating other grains into our sourdough. Rye is a grass grown primarily as a grain. It is closely related to both wheat and barley but very different in flavor and texture. When used as a flour, there are certain considerations that make rye particularly unique in sourdough.
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Proof Bakery
125 W Main Street
Mesa AZ 85201
» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdough #bread #bakery

[@hideyoshinagachika3360]

i'm from germany and we use a lot of rye here in our bread since back in time we couldn't really grow wheat, i'm doing an apprenticeship as a baker right now so it's really nice to learn what people are doing outside of germany!

[@sulgi82]

In many German bakeries it's not even possible to get bread without any rye in it. Ever since I bake my own bread I am checking the ingridients of breads in German bakeries and grocery stores more carefully. And it's most common to have either a rye-dominant bread or at least a lower ratio of rye in it. One of our local bakeries is even using a little rye in their classic French baguettes which I was trying to discuss with them recently. :D In another bakery I asked for a wheat based bread with no rye and the only option was a pure Toast/Weißbrot. Also interesting to note is the rye/wheat border in the South of Switzerland where the German influenced area is bordering with the Italian culture.

[@riccardocacchioli9952]

I don't I also find it a bit annoying, I get a notification and there is no video

[@hideyoshinagachika3360]

@@sulgi82 yeah totally, we only sell bread which has some rye in it except the Weißbrot, starting with the sourdough, it’ll always contain rye just because we make our sourdough with rye. And the french baguette thing has mostly to do with the flour they got in France cause Germany doesn’t have the same white flour, so you mix it with other flour to get close to the original, that was what I was told. In our bakery, we use part type 550 and part type 1050 wheat flour to get close to the french one.

[@sulgi82]

@@hideyoshinagachika3360 Thanks for the insights. At home I have only tried my baguettes with 550 type flour so far. I just received a T65 flour test package from a French mill, waiting to be used for baguettes. Curious to see if I will notice any big difference in taste.

[@hideyoshinagachika3360]

@@sulgi82 if you notice anything, let me know, I’m keen on learning new things!

[@westaussieeggs8867]

yes, quite interesting, I remember queuing for bread for 8 hours just before Christmas of 1981 with tanks on the streets, nothing in the shops. My husband frantic that I was arrested or worse, looking for me in the dark streets of a city north East of Poland. There was a small bakery 1km away from our apartment block that baked 100% rye bread. I managed to get 4 loaves, supplied the whole family. It was the best Christmas present they received that year. Peace to all my heart goes to those south east of Poland.

[@MrDziuka]

I am from Poland living in UK for 18 years always missing taste of bread from my childhood in seventies and eighties. First lockdown and also your videos inspired me to start baking sourdough bread and currently will be starting third 25 kg bag of great Ukrainian wheat flour! Another bread in the fridge ready for baking tomorrow morning and always feeling the same excitement ☺️ It's amazing that you took inspiration from Poland! Best regards and thank you for your videos!

[@wmichaelh29]

I enjoyed the story of your childhood food experience and that you've taken it upon yourself to bring that history up to your present. Inspirational.

[@macswanton9622]

Slava Ukraini

[@williamwoo1437]

Thanks for taking the time to walk us through the journey. You are the antithesis to the current Shorts trend, which lead people to expect instant gratification for everything

[@grantsingle]

Listening to you reminds me of sitting in university classes listening to a professor who was passionate about what they taught. You are such a trove of knowledge, thank you for doing these videos

[@estonian44]

Estonia we too have blackbread, 100% Rye, amazing stuff, they say all estonian families have some sort of rye traditional recipe, and i ask my family they dont have and neighbors too no have, so i said to myself i need to revive that tradition.

[@loyalsausages]

Mixing the rye with scalding water allows you to double hydration and softens the berry so it doesn't cut into the gluten when incorporating into whole wheat dough later. But weight till it cools below 130 before incorporating with sourdough starter. Impressive, and thanks for all the tips!

[@greatrulo]

I will try this, I thought scalding the flour only helped with flavour, not gluten development. I make a 50% white wheat flour/50% whole wheat rye flour, I'll try scalding that rye before mixing the dough.

[@manikkucka2840]

In Poland, we use fat of animal origin for glutinous dough, e.g.: lard; add 2 tablespoons. The dough will be better mixed in a bowl.

[@annekpr2009]

I use full 120gr full fat yoghurt, the first rise is slower, the second one as fast is normally

[@ladyorozco49]

I came across a wonderful rye bread recipe, the smell and taste is amazing. ( the best thing about it here where I live, is that no one bakes that particular sourdough rye bread, so I'm putting it out in the next farmers' market.)😉 ❤

[@billmccaffrey1977]

I switched to grinding my own grains about 18 months ago and absolutely love it. Soakers and scalds are a must to get the best texture and flavor.

[@lritaparathundyil8489]

When you begin to explore various versions of "Rye" breads, I would highly recommend that you try the dark sour rye's that you find in Germany and in the Scandinavian regions. It is a robust flavour that is intense and delicious and more dense that any wheat based bread. Love your videos.

[@markfrankel9345]

Thanks for starting home baker sessions. Having recipes in batch sizes I can reproduce is terrific.

[@victoryak86]

i can tell i’m OCD. All i could think about when he was ready to bake was “ WHERE IS THE THIRD LOAF!? Anyway this guy is THE BEST for learning all things sourdough. And I’ve watched more bakers than i can remember. This guy is the top.

[@hotdamn14]

🤣

[@monikahodkinson7333]

😂😂😂😂 me too

[@klimenkor]

Nice! That's what I'm baking for a last couple of years. Adding rye at about 15-20% of total flour. This brings the unique flavor while keeping gluten high to make it easier to work and let the loaf rise. On a side note - most of my last year improvements are because of your advices! Huge thanks!!!

[@nickkrause7606]

Great video as always! As a German I love bread with Rye Flour and as someone who bakes sourdough at home I kicked this off this morning - can't wait for the outcome, thanks for sharing the recipe!

[@carmenmarcinkiewicz7149]

I just LOVE your passion for bread!!! I am actually going to be shopping at your bakery soon. I'm traveling and specifically am putting YOUR SHOP in my itinerary!! I can hardly wait to taste your incredible creations!

[@maryellenvanek1495]

The time and energy that you take to share your knowledge is so appreciated, Jon. . . Thank you for taking us on your sourdough journey ♥️

[@rondaanderson1390]

Yes, Jon, thank you so much for sharing your love of bread baking, techniques and encouragement with all of us. Every video I have watched from your channel have been educational and enjoyable.

[@KevinLJ-Photography]

Love your videos. This one has taught me so much! I am from New Zealand, living in Thailand. I lived for a short time in Holland where I loved the 100% rye bread. I would cut a slice into 4 an slice a banana, one round per square of rye bread. Delicious. Lately I've been baking a wholemeal/rye loaf and it's the best bread I've ever baked.

[@geezerdude4873]

Scalding the rye is important because of the ergot fungus that will grow on the rye kernels during a wet year. So you kill the ergot by scalding, rather than propagating it in your dough, and you gelatinize the rye as well while reducing the impact of the bran as well. When you see a scald, you are probably looking at a recipe with old ancestry, although today folks like the gelatinizing effects. Much European wheat is rye in part from seed saving over centuries as they had no way of getting rid of the rye to separate it from the wheat. So much bread in France from local wheat has a significant percentage of rye. Most folks actually will prefer 5% to 10% rye in a wheat bread but could not tell you why.

[@elizabethheyenga9277]

I haven't scalded my Einkorn berries but think I should start. Going to try it

[@Adrian-ww2jj]

I didn’t find any indication that the boiling water decompose the ergotamine, the noxioux substances of the ergot. So boiling the rye flour doesn’t make it less dangerous as food. The only thing that helps is to purchase the grain or flour from modern mills that have detection system for the ergot.

[@geezerdude4873]

@@Adrian-ww2jj It is not about decomposition, but a protection against breeding more of it in the warm wet mix.

[@Adrian-ww2jj]

@@geezerdude4873 As far as I know the ergot fungi grows on the rye plant, and even if it don’t spread during the bread preparation it remains extremely nocive. As far as I understand, the ergot fungi is not like the yeast, who develops in the bread preparation process, but it is a parasite of the rye plant. After all during the baking the dough is over 194 °F (90 °C) hot, so according to your assumptions the ergot after baking should no longer be dangerous, which is not the case.

[@geezerdude4873]

@@Adrian-ww2jj Ergot is a mold which you can favor the growth of with water and warmth. You do not want to grow more of it. This can be a life or death issue that traditional people understood. So you sterilize and then add yeast.

[@mat.urbanowicz]

Greetings from Poland! Nice to hear our breadmaking history inspired you. Can I ask where exactly in Poland did you eat the bread? Unfortunately, it is hard to find REAL sourdough bread these days. That's why I started making my own. Love to watch your videos and improve my own skills in home sourdough bread. Take care and let the bread business roll!

[@nastikitchen]

That's true. Hard to find real sourdough, but if you can bake it at home it's great. Well done for starting baking your own.

[@ProofBread]

My family lives in Międzybrodzię Bialskie which contains a small store that carried some nice authentic sourdough, at least up until the last time I was personally there…5 years ago. Real bread is hard to find the world over, but it starts with folks that simply want to make it happen.

[@violahauck4254]

I was born in Poland, came to the US as a 4 year old. Now that all my family is deceased I long for the food my parents made. Now I’m 62 years old and I just started making wheat/ rye bread with sourdough starter. Also making fermented sauerkraut. Funny how this happens as you age, I did not like polish food as a youngster only American food. Not the case anymore.🤣

[@scoop2591]

I was watching this vid when you mentioned alternatives to not having access to rice flour. White or brown rice flour is incredibly easy to make. I didn't want to pay for rice flour to dust my banneton when I can make it for almost nothing, just the cost of the rice. Rinse the rice to remove any talc etc. Cook as usual, I use my instant pot. Rinse again with cold tap water to remove starch until water runs clear. Drain well. Freeze 24 hrs, this is an important step, it separates the grains. Dehydrate until completely dry, I use my dehydrator but you can find how to dehydrate in your oven on the internet. Then just fine grind in a food processor or coffee bean grinder that has been thoroughly cleaned - unless you want your bread to smell like coffee, cleaned herb grinder etc. Voila ! All the rice flour you want. It can be stored in any dry container.

[@alwyngoodloe3311]

I made this recipe over the weekend and turned out great. For my scald I used both rye and English malted crystal rye. My Famag spiral mixer was just the thing for these dough. I've made a number of whole ryes especially in winter, but we really liked the mix of Type 85 + the rye scald. I know in Germany they often do a Rye and Spelt bread with various seeds.

[@TobyRobb]

Have watched a few videos from this channel and then out of the blue you talk about how you started up. Even watching you I can see the passion you have for the bread for the yeast for the customers. All of it. Seems like you might have gone through a trial by fire but you are so keen. There was no way you were going to fail!

[@manju331]

That crust looks amazing! I love your passion and commitment to baking, grains, and the whole process. I enjoy all your videos. 💜

[@klebonky]

I wish I was as passionate about ANYTHING as Jon is about his craft.

[@joannasheldon2146]

Looks great! I wish you had included the recipe in the text below the video.

[@mogbaba]

If, I only could follow a recipe! I don't understand myself, even when I strictly decide to follow a recipe, something happens, and I change something in the recipe. I say that, because I really enjoyed your video. As I am rather a hint home baker and not a recipe baker, I liked both the content and the lay-out of this video. A real professional baker goes through the whole process and gives much more information, than what is required. I try my best next time to make this bread, thank you.

[@cachi-7878]

@33:38, glad you asked, Jon. I have a 5.5QT Professional Series KitchenAid like yours and I hate when the dough climbs up like that. My solution is to lower the bowl, from time to time, as it’s mixing. This way, the dough releases from the hook and you can keep doing this until your dough is fully developed.

[@hotdamn14]

I do that too with my 5.5qt

[@Crushhymn]

Greetings from Denmark. 100% ryebread is daily tradition here. Smørrebrød (literally buttered bread) is our ryebread, a bit of butter, cold cuts of meat or fried fish and then with lots of toppings. I love it.

[@AlpacaRenee]

I love this video so much. I’ve been working on a sourdough rye . I think the scald is going to be a game changer. Thank you so much for sharing your knowledge.

[@biggles5633]

What an incredibly informative and interesting video. Well done!

[@elizabethheyenga9277]

Einkorn is the penultimate grain in my world. If you keep this up I may have to move to Mesa!! I am starting to grain my own berries in a Mockmill!

[@speakingconstitution]

I swapped out my 5qt mixer for the 8qt professional because the dough for 2 good size loaves of bread was just too much so it took forever to get good gluten development without having to constantly stop, scrap & restart. The 5qt simply became a hinderance rather than asset. Our granddaughter now enjoys the 5qt.

[@patriciaswanson2067]

I did the same. My 8 quart has so more of a powerful motor.

[@joymafia]

I have been working with the grains for over a year and have tried many things but never a scald. Woah, the bread turned out amazing! I followed your instructions with the rye and the result was amazing. I am going to try other grains now and see what happens.

[@markf3494]

Most warnings say, "Don't try this at home" but I decided to try this at home!😂 I followed the recipe and pared it down to two loaves. I have a Famag IM5-S mixer, so I didn't have the problems the Kitchenaid mixer had. I used to have the same Kitchenaid mixer and had those same problems, so I felt it to my soul! Anyway, the scalding trick is pretty cool but man is that dough sticky! I used an Irish Rye sourdough culture, even though I think any good culture would handle a 25% rye bread. I baked the loaves today and cut some pieces after it cooled. Now I understand why Jon said it may be his new favorite bread. This one may not topple my personal favorite but it is far better than any rye bread I've made before and is now my new favorite rye bread. Thanks for all of your great videos and for making real bread!

[@lizzz6407]

Was a newer baker, I am getting back into bread making, I have been looking for a good step by step rye recipe. This is a great video. Thanks so much.

[@davejohn7629]

Thank you so much for such an informative video, i run a small sourdough bakery in Adelaide, Australia. I have struggled a lot with my rye breads but I believe that there will some major game changers after watching this. Thank you so so very much.

[@michasosnowski5918]

I watched masterb bob the baker videos on youtube, and he make all sorts of breads. He uses oil, to help with dough sticking to mixer and hook. BTW bread looks great. Thanks for the video.

[@sheilam4964]

"I need a tool here because I don't really feel like touching that boiling water." 😆😆😆

[@bobkowalkowski4472]

Hello Jon, Just made your Rye bread today 6/18/22 LOVE this loaf, great texture, Great Crumb, not a thick crust, Its a Keeper, as your question about the Dough ridding up the hook I have a 7 qt and it does not do that, what most of my breads do is just stay on the bottom of the bowl. Hope some day to get to AZ to check out your bakery, Been a Fan of you page and look forward to seeing more of your video's

[@deebrake]

Hello from Sunshine Coast, BC, Canada. I have been experimenting different breads. You are right, sometimes they don’t look perfect but the taste is awesome every time.

[@aleksandero7982]

Amazing content! Appreciate so much all stories which goes behind the main topic!!! Thanks a lot! ❤

[@wmichaelh29]

I stripped the gears on my Kitchen Aid Pro by doing 3 loves. But I now am doing by hand and really am enjoying it and getting closer to the lace that I like in the bread.

[@nancypahl7755]

Thanks, John, for making this great tutorial. I'm going to make a third of this recipe since I don't have a mixer. I don't have access to any T85 WW flour either, so I plan to autolyze 80% white bread flour with 20% WW flour before combining the rest of the ingredients along with the Tangzhong.

[@Dennis-Olsson]

In scandinavia we eat a lot of rye bread. My sourdough starter is usually 50% rye and 50% wheat.

[@terribeck9703]

i have used your recipe for this rye bread and i use your proof flour and it come out amazing and so flavor full and smells fabulous my family loves it. Thank you for sharing your talent and skills.

[@fndr82]

Hi there. Can you share the recipe for two loaves? I would really appreciate it. Thank you.

[@cambiumlayer1318]

Very informative video. Subscribed. Yes, to the addition of discard recipes!. Thank you.

[@desiranks4221]

Thanks for being such an amazing teacher and sharing your knowledge and secrets

[@patriciaswanson2067]

I have been following your videos for about 18 months. I really liked this one. I was not familiar with the scalding of the rye flour. I wrote down the entire recipe as you spoke it. I think I will divide it into thirds and give it a try. My starter is not Harriet. Mine, named Audrey 4, is a 1:4.5:5 ratio. I got the very beginnings from a bakery here in Denver, Rebel Bakery. It creates a wonderfully sour rye bread from another recipe that I use. For your customers, glad you are initiating them to the rye flavors.

[@christanzer]

cool, you use the Garage as Test kitchen, for future projects in your business !! Well done !! ps: It is a good Idea to exchange your staff in other bakeries ,so they learn skills and see they are not alone in the job !!! They become more value in productivity !!

[@babsoneverything3060]

My Bosch mixes dough like a dream.

[@finstrand]

Really informative. I would also be very interested in some future episodes to see different ways you can use your starter discard.

[@Adrian-ww2jj]

The easiest way to use the old sourdough is to use it for bread baking. You must have a strong and mature sourdough. Keep your old sourdough in the refrigerator. An everyday sourdough bread has 20 - 40% of the flour in the sourdough, so the substitution of a part of it with the flour in the old sourdough will not affect the final result very much. You have to recalculate the bread recipe keeping the amount of flour in the sourdough and the total hydration constant. I think that the maximal amount of the flour in the old sourdough from the total flour in the sourdough must not exceed 25%. Yesterday I baked a bread using only rest of sourdoughs that I collected in the last two months: rye, wheat, liquid and stiff sourdoughs. I used only easy to bake flours (75% bread wheat flour and 25% dark wheat flour (German Type 1050)). It results a very tasty bread.

[@HansWeberHimself]

Mischbrot. It’s what they brought me up on back in Germany. Mix-bread. Literally.

[@avr198]

It's like a yudane with rye. Also reminds me of chinese scallion pancakes, the flour is first gelatinized then left overnight.

[@christinebojanowski9020]

after listening to your story about ruining that dough confusing salt with sugar, I just thought that maybe if you used redmond salt the pink color would have stopped that confusion .

[@valsinutts]

Beautiful. These tutorials are priceless. Thank you

[@lindawilson3071]

To me that’s not really rye it’s mostly wheat it’s not reacting like rye at all. I bake 100% rye and it’s a completely different animal. You really don’t knead it much at all because there’s not as much gluten. Sticky isn’t the word you have to use rye flour to form it. It doesn’t rise much and it’s very dense. I cover mine immediately after baking by wrapping a kitchen towel all the way around it and let it sit 24-48 hrs before cutting. If you don’t cover it right away the crust is too hard. The problem I had is rye is gummy by nature so it can turn out gummy. The Germans realize that. I mill my own rye berries and I even use it for sourdough pancakes. The kids don’t know the difference. It’s not as strong as most people think, that strong flavor associated with rye is actually the caraway seeds. I enjoyed your video.

[@jameshelms5510]

You asked about tips on dough mixing in the Kitchen Aid. I have the same issue when mixing bread dough in any quantity. The best mix I’ve ever seen for mixing dough is the Ankarsrum Assistent Original AKM 6230 Electric Stand Mixer, 7.4 Qt.

[@guze9557]

Hi, I'm an avid home baker and I have had successfully bread partly made with discard, in Italian yeasted bread, bloomers and even sourdough..

[@jazofstoneyrock]

Sometimes I will lower the bowl some, hold it at a spot and let it to run. Then raise the bowl back up. Sometimes it takes a couple times of doing this to get it to come together.

[@AnneluvsKatz]

Would LOVE to see that apple fritter with the discard recipe!!

[@Rowina_me]

I made this bread and it came out amazing ❤️ thank you!!

[@fndr82]

Hi there. Can you please share the recipe for two loaves? I will reall appreciate it. 🙏🏼

[@hotdamn14]

@@fndr82 just multiple this recipe by 0.66 and you will have your 2 loaves

[@johnh1192]

By the way, I love your videos. I am fascinated by the science of breadmaking. I will figure out how to make that perfect little torpedo rye roll that I had in the late 1960s. Leathery exterior like a bagel.

[@johnh1192]

Get the white dough hook it has a 1 1/2 or 2 inch flare out at the very top near the mixer itself. Like a shield. Then periodically speed the mixer up full speed to fling it off to the side and be reincorporated it always climbs up the hook that’s why you need the white one with the flare at the top

[@celiaann1516]

I've started my own Harriet in 4/22 I've finally done it! She is strong. I'm feeding her regularly. My Harriet is Eleanor May, Eli May for short

[@audreywinter6910]

I bake almost all my loaves with 25% rye for the great flavor. I grew up in Germany, where rye bread is pretty common. But I have never done a scald, will try that out asap. Your community in Mesa is lucky to have such a passionate team of sourdough bakers in town! Is hard to find artisan sourdough bread in most places in the world. Thanks to the pandemic for many people taking up bread baking lately, I sure learned a lot on your channel and others and my family is very happy that I bake bread for them.

[@pizzapilgrim6525]

Wife's like wanna watch a movie?? Im like sorry honey watching proof! Love your stuff you're so easy to listen to explain yourself well and the camera person is awesome!!!

[@prccap]

its almost like doing a tangzhong for a milk bread. Rye is my favorite bread to eat and make, but have never tried this method. Thank you for showing us

[@shimoncobersy5700]

John’s recipe seems to be this: Rye 250g T85 990g Water 500g (scald) + 920g Starter 394g Salt 27g Honey 24g Starter seems high - 32% Hydration seems low - 78% bearing in mind the scald. Have I made a mistake?

[@laudya1]

Yes you have. He added 420g of water NOT 920. It's 920 including the scald water.

[@shimoncobersy5700]

Don’t forget the 500g he used to scald the rye.

[@ProofBread]

Did you factor the water from the starter?

[@laudya1]

@@shimoncobersy5700 that's right, 500+420=920

[@shimoncobersy5700]

I did to get the 78% hydration but it was based on 394g of starter which seems high.

[@satkaramsingh20]

..."might be my new favourite bread"... Love that conclusion, Jon.! Mixed bread, rye and wheat, or wheat and rye is Germany's overall favourite too. Now you know why! ;-)

[@michaelplotkin7383]

Another great video. Thank you for all your hard work.

[@danettecross8608]

It's not just bread, different grains produce many different things, from beverages to porridge, cereal and of courtse bread. Being well versed in different grains, and developing a palet for them is a good thing, especially nutritionally.

[@davidpearson8043]

Would love to see a video on starter discard uses!

[@hyeryeong598gim3]

배려해주신것 감사드립니다 부인과 행복하시고 건강하세요

[@ambrosewetherbee8301]

The use of scalding reminds me of water roux/tangzhong/yudane methods.

[@a.w.3480]

thats exactly a Yudane method isnt it, just using a little more water than the classic 1/1?

[@ambrosewetherbee8301]

@@a.w.3480 It resembles the yudane method in the incorporation of very hot water to flour but the hydration ratio is far greater than what yudane calls for since Jon uses 200% hydration.

[@trijezdci4588]

@@ambrosewetherbee8301 It is the other way round. The tangzhong/yudane methods resemble European water roux/scalding techniques which have been in use since at least the medieval ages. Tangzhong and yudane only go back a.few decades.

[@ambrosewetherbee8301]

@@trijezdci4588 I'm not referring to what came first by saying scalding reminds me of tangzhong and yudane.

[@trijezdci4588]

@@ambrosewetherbee8301 I responded to the wording "It resembles the yudane method". When using this kind of phrasing, it is often interpreted to mean that the subject is a derivative and the object the original. Copy resembles original, not original resembles copy. I am therefore taking issue with this specific phrasing, but never mind.

[@allenhile4272]

Super great video. Perfect. Thanks. 🙂

[@chuck-wk6qw]

I will try your way next time. Heating the water, and the mixing is what I am lacking in my approach. The next time you do it try a couple table spoons of carraway seeds and one table spoon of dill. It gives it that Jewish rye flavor I grew up on. Thanks, C

[@chuck-wk6qw]

The bread came out great. My dough was not as elastic as yours in seeing a window pane, but it had good oven spring. What gets your dough to being more elastic? Higher hydration?

[@robertmitchell6061]

Although I really like your videos it would be nice if you showed some recipes for the home baker because it’s tough to convert from the Comercail setting but I have learned a lot from your videos thanks for sharing

[@jenniferbower2545]

Man! I wish I had listened to this video yesterday. I made my second sourdough loaf with a 50/50 400gs yesterday. I couldn't figure out why I just wasn't getting the gluten I was hoping for. Now I know that Rye flour just doesn't have the gluten structure that bread flour does. My starter is still young and don't have a super tang to it. I'm hoping it will get the tang as it gets older in fermentation.

[@MegaFregel]

Lol

[@afroditemoser579]

Thank you.you are an amazing so much information love your video's the bread looks delicious. I wish I had a slice I will try to make it.take care.wishing you the best.

[@yru435]

Rye adds *_flavor_* which seems to have been lost in commercial wheat. It is not surprising that Korasan has been so well received for you, as it is such a nicely flavored wheat four.

[@ProofBread]

It’s hands down one of our favorites.

[@grahamluscombememories9897]

I am surprised to see how long you mixed the dough in the KitchenAid mixer. I have been watching and learning a lot from KZbin videos as I begin my sourdough journey and most people caution against over mixing.

[@andrewtoth9876]

The PROOF TEAM is a International Treasure. Entertaining Education that motivates. You may have considered apprenticeships as a "win-win" for both you and "the Passionate WANNABE BAKER." Thanks for caring, sharing & being in our lives.

[@angelagama]

using a higher bowl will do the trick, there is a higher/deeper bowl for that model. At the latest, I add a little bit of water...

[@StacBurger-x6s]

I have a tea kettle that I can bring the water to a boil and it will automatically turn off and it has a lid city. You don’t lose through evaporation to the degree you do on the stove.

[@artsymargo]

QUESTION: I recently tried this 25% rye bread. It was incredibly wet, even though I'm accustomed to a wet sourdough dough. I'm wondering if the scalding water quantity for the rye pushed the hydration over the top. I divided your 3-loaf amounts into 3, and then multiplied by 2 for 2 loaves instead. Other than that, I followed the amounts and ingredients (Bob's Red Mill Whole Grain Organic Rye and Organic Artisan Bread Flour). Very active levain, fed the night before at 1:2:2, overnight bench rest, 150% rise. Mixed rye scald by hand and bench rested overnight to room temp. Mixed all together with a 5-qt. KitchenAid for 13 minutes until it balled up. I understand that flour types will make a big difference, but even after 5 rounds of stretch/folds, I still couldn't get a windowpane with 78 degree F dough. The dough was still tearing. I feared overworking, so in the fridge at 39 degrees for 14 hours. Still very wet. Gluten weak, breaking. I shaped as best I could and put in bannetons to fridge for another 12 hours. Out of bannetons, scored, baked. Epic fail. They didn't rise much in the Dutch oven, came out dense and wet even though it temped at 203 degrees (couldn't go more without burning). It is inedible. Tastes very sour with the texture of a wet Magic Eraser. Here are the amounts I used for 2 loaves: (still questioning if too much water) Scald -- 366g water, 178g rye Dough -- 280ml water, 266g levain, 660g bread flour, 18g salt, 16g honey Here are the amounts I gleaned from your video: Scald -- 500g water, 250 rye flour Dough -- 420ml water, 400g levain/starter, 990g bread flour, 27g salt, 24g honey Sorry this comment is so long, but I figured giving this amount of detail would prevent an inevitable endless back-and-forth with questions about, "Did you do X?" I really appreciate all the instruction you provide! It helps to understand not just the processes, but also the trouble shooting, and in-depth theory and science. Makes for a far more intelligent experience making REAL bread. Seeing your results with this rye bread, I'm sure I made one or more mistakes. Maybe it was that the bread flour was enriched, or because it's not whole grain bread flour. I've been getting really good results with 85% this same flour, 15% whole wheat, 75% hydration, 20% inoculation (because of cool kitchen), 2% salt, and 78 degree temp controlled with a proofer. The biggest difference I can think of is the extra water used to scald the rye flour.

[@sageymoodceramics]

I had the same problem as you described, no window buliding, also using the same flour brand like you. I wonder if I should just reduce the water by 50ml if it turns out differently....I'll try it next time. The taste was great

[@artsymargo]

@@sageymoodceramics Let me know how it turns out.

[@sageymoodceramics]

@artsymargo ok today I prepared the dough and tomorrow I will bake it. ( I'm be beginner 😅 just that you know) I used the measurements for two loaves, changed following: - I used this time different flour (king Arthur's bread flour) -I reduced the water by 30ml -I prepared the rye scald the night before and left it out on the counter. - I added the scald, flour and water and honey and let it autolyse for about 2 1/2 hours. - I slap and fold the dough on the counter for about 10 min - I spread the dough out thin and square, added the salt on top and massaged it in with a little water on my hands.,than I fold it all together an another round of slap and fold ( 5 min or so). - let it rest in a covered plastic container for 45 min and did a coil folding. - I did 4 times a coil folding in between 45min. -preshaped the 2 loafs, let them rest 30 min. Than final shaping and put them in the baskets and in my fridge. The dough seems much stronger than the last time, I'm very excited how it turns out tomorrow 😄

[@sageymoodceramics]

@@artsymargo so it turned out fantastic 🤗

[@annaplichta1686]

Just want to clarify the math in this formula. By my calculations this is not a 25% rye bread, but only about 17.4% rye. Total amount of flour in this recipe is 1440g ( 250 g rye, 200 g bread flour = wheat in starter, and 990 g wheat in the bread). Thus 1440g is 100%. 250g of this being rye flour is only 17.4% of the total.

[@AnneluvsKatz]

Yes PLEASE… an Apple fritter recipe with discard???!!!

[@douglasparra1518]

Hey buddy I just want to thank you for all your help you videos are excellent after watching you for 2 days my loaves are coming out spectacular thank you again and wish you much luck in your business let me know when you going to start selling flower

[@susanpiper7317]

I love your channel, thank you so much

[@zAtt1337]

Love your videos Man, Greetings from Poland!

[@mattlewicki7024]

I was trying to catch your weights , was hoping to find you recipe here but no luck. Can you post your 3 loaf quantities? I've been making a sourdough rye for about a decade but use a rye starter. The starter is pretty tough, I can ignore it for weeks in the fridge, not optimal, but that's life. My SD Rye has to have caraway seeds. Started because my hometown bakery with a 75 year history sold out to a new baker who promptly ripped out the well used ovens that produced a wonderful bread and replaced them with who knows what- bread was never the same. He does OK but is more of a coffee shop with a bakery side than a true bakery. I feel I've gotten very close to that wonderful bread, and mine is much in demand among my family. I enjoy your channel and have learned a lot. Thanks.

[@azibatiari4858]

Hi. Do you have the recipe that can be printed?

[@cuttwice3905]

You an excellent example - I just bought "The Rye Baker".

[@AcksiosKim]

He really likes to talk..... :) Thanks for the video.

[@ramonaroberts6491]

loved your video on Making sour dough Rye bread! is there anyway I can get the recipe?

[@nastikitchen]

I've used the scalding method, when I was first trying out to make gluten free sourdough, and I have to say, it is a wonderful way also to develop a better structure and softing the milled grain. #mockmill is the best tool.

[@billbliss2500]

OK I have a question about the starter. I use my starter 2 days a week, preferable would be Monday & Tuesday. After that I only keep about 200 grams in each jar. I use about 1,200 grams per 4 loaves of bread. Average is about 300(ish) per loaf. So, You are saying that I should feed then my starter and leave it out for 4,5,6 hours and Then put it in the fridge? I usually just cover it and put it in the fridge and then go back later and feed it and again put it back in the fridge. And feed it every 2 days small amounts until Sunday night rolls around about 7 ish and feed it and leave it out to ferment for Monday’s baking. I am using a 30 quart mixer.

[@dirklyndonyanong9248]

Hi Jon, do you think it will have the same result if I replace the rye flour with buckwheat flour? Please let me know your thoughts on this crazy idea of mine. Thank you in advance.

[@alberthill6015]

What happened to the third loaf?

[@sheilam4964]

@Albert Hill - good question. It disappeared sometime between 53:36 and 54:19. 😆😆😆

[@bread-studio]

No. What was baked are two loaves prepared before and he took them out of the fridge.

[@PhilKoenigBrooklyn]

John- 394 Grams of Starter?? Is that because of the rye?