Deli rye bread without wheat

I'm really looking for something lighter, softer and more flexible than the 100% whole rye sourdough I have just started baking.

Thanks for the pointers to Mini's bakes. Those are more like what I want. 

Gary

All of the wheat family is excluded

• Bran
• Bulgur
• Couscous
• Durum
• Einkorn
• Emmer
• Farina
• Farro
• Flour (wheat – all purpose, cake, enriched, graham, pastry)
• Gluten
• Hydrolyzed wheat protein
• Kamut
• Semolina
• Spelt
• Wheat (berries, bran, grass, malt, starch)

I hadn't considered white rye. I've been grinding my own. The market where we buy our grains has white and medium rye.

Gary

Dietmar says 

Place the dough seam-side down in a proofing basket and, when it has risen to about two-thirds of its final volume, tip it onto a baking peel.

Any idea what he means? Two-thirds of an as yet unknown seems like a difficult to determine standard.

Gary

Your first link to Zero Fussel Roggenbrot is easy enough to translate from German using Google Translate but it refers to the 72 minute YouTube video in German for the process. The video has lots of back and forth between the interviewer and Dietmar Kappl making it hard for me to follow the process.

I opened up NotebookLM and gave it the web page and the YouTube video as sources. Then I asked for a report in the form of a process outline. Below is the report simply copied from the notebook.

Process Outline: 100% Rye Sourdough Bread (Kappl Method)

Introduction: The "Zero Fussel" Philosophy

This document provides a professional, step-by-step guide to a uniquely efficient and clean method for baking 100% rye sourdough bread. Developed by master baker Dietmar Kappl, this process is built on a "Zero Fussel" philosophy—an approach that eliminates the complex, sticky, and often frustrating hand-shaping of rye dough without compromising the quality, flavor, or texture of the final loaf. This process is the solution for any baker who loves pure rye bread but is frustrated by the difficult-to-handle doughs that often come with it. The approach produces a consistently excellent, rustic rye bread by focusing on fundamental principles: meticulous sourdough starter management, precise temperature control, and a novel handling technique. The following sections provide a complete, chronological workflow for replicating this exceptional result.

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1.0 Phase 1: Sourdough Starter Preparation (Rye Sourdough)

1.1 Context and Strategic Importance

The sourdough starter is the single most critical component in this recipe; it is the "A and O" (alpha and omega) of the bread's final quality, providing all of the flavor, structure, and leavening in this yeast-free loaf. A properly managed starter is the foundation for a successful bake. This specific starter formulation is designed to be relatively firm and uses wholemeal rye flour to develop a robust, fruity aroma. Crucially, its firmness provides remarkable flexibility in the bakery workflow. With a firmer starter like this, you don't need a timer; it's not a disaster if it stands for an extra one, two, or even three hours, giving you a significant buffer to manage your day.

1.2 Starter Formulation and Maturation

The following formulation details the components for the rye sourdough starter.

Follow this procedure for mixing and ripening the starter:

1. Completely dissolve the active starter culture (Anstellgut) in the warm water.
2. Add the rye wholemeal flour and mix thoroughly until no dry clumps remain.
3. Cover the mixture and allow it to ripen at room temperature for the time specified by the formulation (approximately 15 hours).

The starter's relative firmness (calculated as 80% hydration, or TA 180, though referred to as TA190 in the video) creates a more flexible ripening window. Compared to a wetter starter, it is less prone to over-fermentation, providing a significant buffer without compromising its quality.

1.3 Controlling Ripening Time with Starter Percentage

The amount of active starter culture (Anstellgut) used is the primary lever for controlling the required ripening time (Reifezeit). This principle allows a baker to adapt the process to any production schedule. The percentage is always calculated based on the total flour weight within the starter itself.

Starter Percentage to Ripening Time (Rule of Thumb)

This recipe uses the 5% / 15-hour model, as 21g of starter culture is 5% of the 420g of rye flour used in the starter.

Once the starter is perfectly ripened—visibly active and emitting a powerful, fruity aroma—it is time to mix the main dough.

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2.0 Phase 2: Main Dough Mixing (Hauptteig)

2.1 Context and Strategic Importance

The mixing process for a pure rye dough is fundamentally different from that of a wheat dough. The objective is not to develop a gluten network but to create a homogenous, well-hydrated, and properly aerated paste. Success hinges on two factors: the use of a rubber paddle attachment and precise water temperature. The paddle incorporates ingredients more efficiently than a dough hook, while warm water is essential to achieve the ideal final dough temperature of approximately 30°C. This target temperature is critical; a colder dough leads to a much longer, slower fermentation, which favors the production of acetic acid (sharp sourness) over the desired lactic acid (mild, complex flavor).

2.2 Main Dough Formulation

The following formulation, as published on Dietmar Kappl's blog, is for a single large loaf with a final dough weight of approximately 1.8kg.

2.3 Step-by-Step Mixing Procedure

1. Initial Slurry: Place the warm water (35-40°C) and the ripe sourdough starter into the mixer bowl. Using a rubber paddle attachment, mix on low speed for 40-50 seconds until the starter is dissolved and the mixture is homogeneous. This "slurrying" step is significantly faster and more effective with a paddle than a traditional dough hook.
2. Adding Dry Ingredients: Add the rye flour, salt, and any optional spices (such as bread spice) to the bowl.
3. Final Mix: Mix on a slow speed for approximately 3.5 minutes. The goal is simply to combine all ingredients into a uniform, paste-like mass. Warning: Avoid over-mixing. Extended mixing will cause the rye dough to lose stability and become progressively stickier and more difficult to handle.
4. Assessing Consistency: The target consistency of the dough should be similar to that of silicone caulk—smooth, creamy, and paste-like. To check the firmness without the dough sticking, use wet hands to gently press or pat the surface ("Tipseln"). Note that the 414g of water in the recipe is a starting point. As demonstrated in the source video, master baker Kappl adds a significant amount of additional water by feel (in 'schlucker' or sips) to achieve the correct paste-like consistency, especially when using wholemeal flour in the starter, which has a higher water absorption.

After this brief mix, the dough requires a short fermentation period to begin building structure and flavor before being handled.

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3.0 Phase 3: Bulk Fermentation and "No-Shape" Handling

3.1 Context and Strategic Importance

This phase consists of a short bulk fermentation (Kesselgare) followed by a unique handling method. The 20-30 minute rest allows the dough to build initial strength, volume, and flavor. Following this rest, the "no-shape" technique is applied, which is the core innovation of this process. By scooping the dough directly from the bowl into its proofing basket, this method cleverly avoids common rye bread faults. It eliminates flour inclusions ("Mehleinschlüsse") and prevents the development of a dense, compacted crumb that can result from over-handling or improper shaping of the delicate rye paste.

3.2 Bulk Fermentation (Kesselgare)

1. Cover the mixing bowl containing the freshly mixed dough.
2. Allow the dough to rest for 20 to 30 minutes at room temperature.
3. Caution: Do not extend this time significantly. A longer bulk rest can weaken the dough structure, making the subsequent transfer more difficult and potentially compromising the final loaf's volume.

3.3 "No-Shape" Portioning and Panning

1. Prepare the Proofing Basket: Generously flour a proofing basket (Gärkörbchen). It is critical to use a basket that is appropriately sized for the dough weight. As Kappl warns, "Many bakers find their loaves are always so flat. Often, the only mistake is that the proofing basket doesn't match the dough weight. A basket that is too large allows the dough to be lazy and spread out wide, killing its oven spring." A basket that is relatively tall and compact is ideal.
2. Direct Transfer: Using a wetted dough scraper or spatula, scoop the entire dough mass directly from the mixing bowl into the prepared basket.
3. Minimal Handling: No kneading, rounding, or shaping is required. The only action needed is to gently press the dough into the basket with wet hands or a wet spatula. This ensures the dough fills the basket evenly and has a smooth top surface. The basket itself provides the final form for the loaf.

Once the dough is settled in its basket, it is ready for its short final proof before baking.

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4.0 Phase 4: Final Proofing and Baking

4.1 Context and Strategic Importance

This final phase transforms the proofed dough into a finished loaf. The final proof (Stückgare) is brief but critical for developing the loaf's ultimate volume and open crumb structure; assessing its readiness is a key baker's skill. The subsequent baking process, particularly the precise application of steam and the strategic management of oven temperature, is crucial for achieving the desired oven spring, a beautifully fissured crust, and a fully baked, non-gummy crumb.

4.2 Final Proofing (Stückgare)

1. Cover the proofing basket and let the dough proof at room temperature for approximately 25 to 40 minutes. This dough is very active, and this stage proceeds rapidly.
2. Signs of Readiness: The dough is ready for the oven when it has reached "volle Gare" (full proof). Assess this using the following indicators:
   • Visual Cues: The surface of the dough will show small, fine cracks and visible signs of aeration.
   • The Two-Finger Test: Gently press the dough with two fingers. If the indentation springs back very slowly but remains slightly visible, the dough is perfectly proofed. If the indentation springs back completely and quickly, it is under-proofed. If it does not spring back at all or collapses, it is over-proofed.

4.3 Baking Procedure and Oven-Specific Instructions

The ideal baking method differs based on the type of oven used. Below are instructions for both a conventional oven with manual steam and a dedicated steam oven.

4.3.1 Method A: Conventional Oven with Baking Stone (Klimagarer)

1. Preheating: Preheat the oven with a baking stone (Backstein) positioned in the middle to 235°C for at least 40 minutes. Caution: Avoid higher temperatures (e.g., 250-260°C). An excessively hot baking stone is a common cause of baking defects, such as the bottom crust bursting open.
2. Loading: Carefully overturn the proofed loaf from the basket onto a baking peel or parchment paper and slide it onto the hot stone.
3. Steaming (Schwaden): Immediately create a large, powerful burst of steam. This can be achieved with a dedicated device ("Schwadomat") or by placing a preheated cast-iron pan at the bottom of the oven and carefully pouring hot water into it. A quick, voluminous cloud of steam is essential for proper oven spring.
4. Baking Cycle:
   • Bake with steam for the first 10-15 minutes.
   • After this initial period, open the oven door for a full minute to release all steam and humidity ("Schwaden ablassen"). This step is critical for developing a crisp crust.
   • Continue baking until the loaf is deeply browned and sounds hollow when tapped on the bottom.
5. Total Time and Temperature: The total baking time will be 60-65 minutes. Bake at 235°C for the first 15-20 minutes after releasing the steam, then reduce the temperature to 200-210°C for the remainder of the bake to ensure a fully baked interior without burning the crust.

4.3.2 Method B: Steam Oven (Dampfgarer)

1. Preheating: Preheat the steam oven to 225°C with 100% humidity. A significant advantage of this method is that extensive preheating of a stone is not required if using a perforated baking sheet (Lochblech).
2. Loading: Overturn the proofed loaf onto a perforated baking sheet and place it in the preheated, humid oven.
3. Initial High-Humidity Bake: Bake at 225°C with 100% humidity for the first 6-8 minutes, or until the desired fine fissures have formed on the crust. This method produces a more delicate and intricate crack pattern.
4. Temperature and Humidity Reduction: After the initial phase, immediately reduce the oven temperature to 180°C and the humidity to 20-30%.
5. Finishing the Bake: Continue baking at these lower temperature and humidity settings for the remainder of the time. The residual humidity promotes a more even, consistent browning of the crust without sacrificing crispness.
6. Total Time: The total baking time will be 60-65 minutes.

Regardless of the method used, the loaf must be fully cooled to allow the crumb to set before it can be enjoyed.

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5.0 Phase 5: Cooling

Place the baked loaf on a wire rack and allow it to cool completely for several hours, or preferably overnight, before slicing. This step is non-negotiable for 100% rye bread. The crumb structure is gelatinous and delicate when hot; slicing it prematurely will result in a gummy, sticky texture. This cooling period allows for starch retrogradation, a process where the gelatinized starches rearrange and crystallize, setting the crumb into a stable, sliceable, and delicious final state.

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6.0 Appendix: Troubleshooting Common Rye Bread Issues

This table serves as a quick reference guide for diagnosing and correcting common problems encountered when baking 100% rye sourdough bread.