Fear of Culture Care & Vinegar Rye Bread
Surely I can't be the only one who thinks to herself, "Self, do you really want to take care of a sour?" and decides the answer is no. For the time being, at least, the care and feeding of a sour is just not something I want to deal with. Yes, I know it's easy and rewarding and results in tastes and consistencies that just can't be gotten in other ways. But I just ain't gonna do it -- at least not right now. So, this and a natural tendency toward throw-it-together cooking has led me to try acidulated water to help rye bread get that sourness and necessary acid a starter would otherwise provide.
So, here it is. My easy, tasty, moist, dense vinegar rye. Method? Throw it in a bowl. Beat/knead it about 5 minutes with the KA dough hook. Form a ball. Roll the ball in lots of coarse-ground rye or cornmeal to prevent sticking. Flop it in the cold Dutch oven and let proof with the lid on for about an hour. Then, lid still on, bake at 400F for 50 minutes or until inside temperature exceeds 200F. VOY-la. Using the cold Dutch oven method means a very soft, almost non-existent crust, which for a moist rye is a fine idea.
480g white flour (1st clear in this case)
120g rye flour (Bay State dark rye here)
9g instant yeast
12g caraway seed
10g cider vinegar