Tartine Recipe: Rene’s Rye

Bread nerds, rejoice! This recipe for a loaf of Rene’s Rye comes from Chad Robertson‘s new book Tartine Book Number 3. Read the chart carefully below for precise measurements, and follow the “Master Method” instructions for Sprouted grain pan loaves below.

Master Method for Sprouted-grain pan loaves

Makes 2 loaves

All our sprouted-grain recipes contain a larger percentage of non-flour ingredients. Therefore in order to maintain a yield of two loaves, we’ve scaled the flour in all these recipes to 500 grams rather than 1 kilogram. To mix the sprouted-grain pan breads, first measure the flours and put in a large bowl. In a second large bowl, combine all of the liquids and leaven and mix by hand to incorporate. Add the flour to the water-leaven mixture and mix by hand until thoroughly combined, about 5 minutes. Let the dough rest, covered, in the bowl for 30 minutes. Add the salt, sprouted grains, and seeds and continue mixing by hand until incorporated. The dough should have the feel of wet concrete.

Cover the bowl with a clean kitchen towel and let rise at warm room temperature (80 to 85°F/26 to 29°C) for about 3 hours, giving it folds every 45 minutes to strengthen the dough. Dip your hands in water (to prevent the dough from sticking), and scoop the dough into twice-buttered steel pans, which prevents the loaves from sticking. At Tartine we use both standard-size and miniature (4 by 6 in/10 by 15 cm) loaf pans. Alternately, use nonstick loaf pans. Smooth the tops of the loaves with wet hands. Let rise in the pans, uncovered, for 2 hours more at warm room temperature. Cover the pans with a clean, dry kitchen towel and let rise overnight in the refrigerator.

The next day, when you’re ready to bake, use a pair of scissors to make shallow cuts in the tops of the loaves to score, brush with water, and bake at 425°F/220°C for 1 hour and 15 to 25 minutes, or until the internal temperature has reached 210°F/100°C. Due to the very high overall hydration of these doughs, it’s essential to bake them thoroughly. Let cool on a wire rack for at least half a day before cutting. Typically, I wait until the next day to cut into the bread, as the crumb is very moist and the resting times make it easier to slice this bread thinly. These breads keep well for up to one week properly wrapped or in a bread box.