I recently came across PiPs’ 100% WW batards and had a go at it, with a lot of success. Now that I’ve discovered the quality of what PiPs does, I took a gander at some other breads of his. This time I decided on his 40% rye with caraway seeds.
What I notice, also being new to any dough with a significant amount of rye, is that once the dough has proofed, there appears to be very little oven spring after that. Also that the bread crust itself seems hard pressed to take on dark coloration. Using standard bread flour and adding 7 grams of IDY to the 1500g mix, there is a lot of formula similarity to David Snyder's version of the Jewish Deli Rye that I baked a few weeks ago – my first foray into rye breads.
The rye was not difficult to handle. Quite sticky during the initial pinch and fold, but then very manageable during the French Folds. Divide and shaping was a breeze in terms of the cooperativeness of the dough. There was also zero sticking to the couche upon transfer to the oven peel.
New for me this time out:
- using a chevron score on dough.
- using a couche for the proof instead of on parchment for rye dough.
- proofing the shaped dough seam side up.
- dropping the oven temp mid bake so precipitously – from 450dF to 400dF per PiPs’ instructions.
Corrections for next time:
- give the dough a shower of raw flour just before scoring. The rustic look, one I typically shy away from, will “hide” some of lack of deep crust color in this bread.
- OR dose the finished batards with that same Jewish Deli Rye cornstarch glaze and then shower the top with more caraway seeds and a sprinkle of sea salt. Yeah! That's the ticket!!
- exert more care in shaping the batards – there seems to be little self-correction from the dough itself. Flaws in the shape will be obvious in the finished product.
- perhaps try to give the dough a deeper score.
Changes from the original formula:
- adjusted for 1500g, three batards at 500g each.
- addition of 7g of IDY for a bit of “oomph”.
- a 10 minute rest between pinch and fold and final mixing/French Folds.
- couched instead of using a banneton.
- activity times shortened (as usual) due to my warmer kitchen.
Baking underway - steam just released and batards rotated.
40 minutes total bake time, 5 minutes venting on the baking deck.