Whole Wheat Rye and Kombucha Bread

Whole Wheat Rye and Kombucha Bread -
Whole Wheat Rye and Kombucha Bread

A couple of months ago I was at Ein Prosit 2024 - an event about which I think I will be doing a couple of articles in the near future - where, among other people, I had the opportunity to meet Andrea Tortora and taste his fantantic bread made of 100 percent rye. And, fatefully, I also got to hear an explanation of how he makes it, albeit a very succinct one. After that, since in the kitchen I like to experiment with new recipes and follow inspiration, of course I wanted to try making my own version. And since the result was quite good, I'll explain it to you in this article.

Let me preface this right now by saying that my version is not 100 percent rye, but only about 80 percent. And also know that the intent of this article, as probably of future "recipes" I will publish, is not so much to give detailed directions on how to prepare a dish, but rather to share with you my experiments, experiences and knowledge I have gained.

Generally, my goal in baking is not to get the classic bread, which loses taste after a few bites and has little nutritional capacity, but is just the opposite, which is why the way I bake tends to be a little different from what one is traditionally used to, but still nothing new. In short, I enjoy long fermentations of dough and use of unusual ingredients, as well as putting in the usual good dose of inspiration and imagination. But I will talk in more detail about baking in other articles, here in the meantime let's look at this first "recipe" that I hope you will find useful.

Whole Wheat Rye and Kombucha Bread
Whole Wheat Rye and Kombucha Bread

Procedure

To make this bread, I started out by copying Tortora's method, i.e., making a pre-dough with kombucha (which, of course, must be live, and therefore not pasteurized) and whole-wheat rye flour. I made the pre-dough poolish-like, that is, basically a mash of kombucha and flour, which I let ferment overnight.

The next day I added more whole-wheat rye flour to the pre-dough, until I created a soft dough, which I allowed to autolyze for about an hour, without yeast. After that I added about 15% solid (but not too much) sourdough starter, already re-freshened, and added some 00 wheat flour until the dough was workable. Then I waited a few minutes, added the salt, and started with the first two pinecones, to which I added two more after about an hour.

Finally I let it rise and when the time came I baked it. You can see the result in the photo on the cover.

Conclusions

The result was quite different from the Turtledove bread I had at Ein Prosit, after all, that was not the goal, which was instead, more simply, to try to make meanwhile a bread made with a high percentage of whole-wheat rye flour and with kombucha dough pre-paste. I was quite pleased with the taste, in fact the one in the photo is not the first attempt, but it is the second bread I have made in this way, a few days after the first one.

If you also try making a bread similar to this, let me know in the comments how it turned out!

See you soon.

Author:

Maci Maci

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