“Em, can you please send me a new copy of your book? Mine is covered in oil…”
My friend just laughed at me – she knows I already have both the paper and digital versions of her magnum opus. If you’re a sourdough baker and you haven’t already bought a copy of Emilie Raffa’s Artisan Sourdough Made Simple, then you’re missing out.
Yes, I know, I’ve been raving on about it for a year now, but I’m still finding new recipes in it to experiment with. Last weekend I baked two of her focaccias (with a slightly amend blended of flours) and they went down a treat…
Our current favourite though is her light rye loaf…
I’ve tinkered with Em’s formula just a little, increasing the quantity of light rye flour to 30% instead of 20%. Here are the quantities I used to make the three loaves above:
- 100g bubbly active starter
- 730g water
- 40g honey
- 300g light rye flour
- 700g bakers flour
- 18g fine sea salt
On top of Em’s excellent instructions, I have four tips to offer which will make this bake extra special…
Firstly, track down a decent rye flour. It’s surprisingly difficult to find – I stopped baking with rye years ago after several disappointing batches. It was only my eagerness for Em’s recipe that led me to try again, and I’ve discovered an excellent German light rye from Southern Cross Supplies. It’s a new product and only available in 5kg bags, so you might want to consider sharing with a friend…
. . . . .
Secondly, even though there’s only a small amount of honey in the mix, use the best you can afford, because the flavour is very evident in the finished loaf. I’m using either the excellent Miellerie honey from Tasmania, or my friend Ian’s Pink Anarel honey, both of which add a gentle but sophisticated sweetness to the dough…
. . . . .
Thirdly, be aware that this is a sticky dough. Dust the bench and your hands with plenty of fine semolina or rye flour. If you’d like to achieve a holey crumb, wet your fingers slightly, shake them off, then dimple the dough as shown in our earlier post…
. . . . .
Finally, turn the heat down a tiny bit and watch the loaves carefully once the lid is off the roaster – the honey turns the crust a magnificent dark brown, but it can also cause it to burn more easily.
I’m baking three smaller loaves rather than two larger ones (the original formula was for a single loaf using 500g flour), so I allow 23 minutes at 220C fan-forced with the lid on, then 16 – 18 minutes at 200 – 210C fan-forced with the lid off. Occasionally, I’ll pop the loaves on the shelf for an extra 5 minutes at 170C just for good measure. Adjust according to how your oven bakes – mine has a tendency to run hot.
Once cool, the loaves keep really well in a beeswax wrap!
. . . . .
As my friend PeteV says, this recipe is a keeper! The loaf has a chewy, elastic crumb, a slightly nutty flavour, and a gentle sweetness that makes it perfect with everything from cheese to peanut butter to slow smoked brisket. I’m baking it at least once a week these days, as the boys can’t get enough of it (neither can I, if I’m honest). Thanks for such a fabulous recipe, Em! ♥
I’ve been after an easy rye loaf, without the fuss of making a separate rye starter. But what is a light rye flour? I get two types- one a very fine rye flour and another a more whole mealy version, so I guess it means the fine version?
It’s a happy day when you do a bread post Celia. Thanks and maybe time to invest in Em’s book.
Fra, it’s the white rye flour as opposed to wholemeal. I find the latter too heavy for my fam. I also think wholemeal flours go rancid faster that white – maybe because of the bran or husk still in it – and this recipe uses such a small quantity that the 5kg bag lasts for ages. Em’s book is my go to for sourdough recipes now. I bought my hard copy via book depository but the kindle version reads well on iPad and pc. xx
Have put the book on the family Christmas hint list. Have to use books when it comes to recipes. I have a non wholemeal rye so I’ll give that recipe a go. Thanks Celia.
Dark rye flour is usually not specially dark, as it is often just the pure rye flour with the bran left in. In Australia pretty much all products labelled as ‘Dark Rye’ are Rye bread mixes and will be made of about 1/3rd rye, 2/3rds wheat and may have colouring, bread improver and salt included. You need to be careful that you don’t double up on the salt if it does contain it.
I don’t think you’d be disappointed in the book, no BS just straightforward formulas with a wide variety of traditional, savoury and sweet. I too have the hard and digital versions. Now my number 1 recommendation to new bakers. :)
Thanks Maree, it’s on my wish list for Christmas. Could get it now but nice sometimes to wait.
I spy a bag clip. Love those!
Wow!!! How beautiful do they look!! So clever!
I have some friends who are new to sourdough baking and I showed them my book to recommend it and they said “oh yes,it was the first one we bought, it’s brilliant”! I’ve recently baked the focaccia, the soft sandwich loaf (excellent and keeps well for days) and the sesame and spelt crackers with honey…wonderful! I’ve baked the rye loaf too, really loved it although I don’t recall mine looking quite as good as yours :)
I’ve had that recipe bookmarked to try ever since I got the book, which was right when it was released.. ;-)
will keep all your advice in mind… pretty amazing the open structure you got, considering the tricky nature of rye flour
A delicious looking rye loaf. We love rye bread too. I will have to try it one day.
I love sourdough bread and buy some fresh baked twice a week. At this time of year particularly with a bowl of homemade soup it is delicious. We also adopted a Spanish style breakfast of toasted sourdough with fresh blended tomatoes, onion and red pepper with paprika and garlic… thanks for the recipe.
Rye breads are my favorites…for toast and jam especially. Your loaf and recipe looks doable. Thanks for simplifying it. T
That is great. I grind my own rye berries as I tend to make heavy Swedish rye breads so really all I have to do is sift it or use it as is. will give this a go. Thanks. And yes, that book is brilliant and so are YOU!!
Celia,
As always your loaves look beautiful can’t wait to try it! My starter is still nice and active, thank you so much again for the gift of starter. We have finally cooled off a bit and I have ramp up my bread baking and I have rye flour in the fridge.
Lury
I love it… I recommend Emilie’s book every time I share some starter!
I purchased Emilie’s book after you first recommended and have now even given it as a gift to other interested friends. It’s excellent. Thank you for sharing your “tweaks,” Celia, as I so admire your baking skills and always want to follow in your footsteps. After all, you got me started with sourdough in the first place, and now we couldn’t do without it, I’d think! :-)
[…] Check out the blog here! […]
That’s very kind of you, thank you!
Another beautiful loaf. I think I have to have that beautiful book!
Your bread posts make me drool. We are on keto for the time being and not eating bread is really making me sad. Although, I am not missing it, just mentally.
I just made your version today, using whole rye flour, and they are grand. Too wm to cut into yet :(
Another good recipe. Thank you.
I’M HERE! FINALLY! The baby is sleeping so I can actually type with TWO hands now. And, I’m in a new outfit ;) Darling, nothing pleases me more than watching you bake from the book. Your loaves and focaccia look divine. I’m still thinking about those chocolate chip loaves we ate while sitting on our balcony in Coogee with the fam. I will happily get you another copy of the book- in person of course. Love you to bits! xoxo
I LOVE that book – I can’t thank you enough for suggesting it when I visited last year. I’m yet to find a bad recipe. I’m convinced there isn’t one. And my sister agrees! (Yes, I bought her the book too)