The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

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dabrownman's picture
dabrownman

60% Whole Grain SD / YW Bread With Caraway, Rye Chops, Coffee and Cocoa

We decided to take our 1% SD starter experiment to the dark side by using much more whole grains; mainly rye and add some yeast water into the mix to try to open the crumb.  Our previous YW experiments show that YW can open the crumb dramatically more than what SD seed can do on its own when it comes to high percent whole grain breads.

 

With Thanksgiving less than 2 weeks away we decided to make a small cocktail loaf of rye bread flavored with cocoa, coffee and caraway.  To bolster the flavor and texture of the medium rye bread further we added some scalded rye chops to the 82.5 % hydration mix.

 

Like Phil says - When it cracks it is ready to go in the oven.  In this case the bran flakes worked perfectly. 

We have no experience to go on using low amounts of SD and YW seeds and long counter top fermentation when using higher amounts of home milled grains.  So we made a wild guess at how long the process should take.  We decided to knock 5 hours off the total 24 hour time and to not add the 5 g YW to the mix until 5 hours after the fermentation started.

It was ready to pan up in 16 hours and it proofed, nearly doubling and cracking the bran sprinkled on top in 4 hours  We baked it with 2 of Sylvia's steaming cups in the mini oven at 450 F for 15 minute. The steam was removed and the temperature was turned down to 350 F and baked for another 10 minutes before being de-panned and baked for another 5 minutes after turning the bread 180 degrees on the oven rack. 

It was left in the off oven, door ajar for 10 minutes to continue to crisp the crust and then removed to he cooling rack.  From the outside the loaf has potential.  It smells beautiful and is quite attractive for a brown lump of a bread covered in bran.  We hope that the crumb is as open as the last rye bake that was 100% whole rye.  We await 24 hours to see if the yeast water worked its magic once again.

24 hours later and this bread turned out open, moist 1/4"slicing is no problem and best of all just plain delicious.  You don't taste the coffee and cocoa and even the caraway is subtle.  It is lovely plain, toasted, buttered and a nice coctail bread for the Holidays.

Formula 

Combo Starter

Build 1

%

SD Desem & Rye Sour

3

1.19%

Yeast Water

5

2.00%

Total Starter

8

3.20%

 

 

 

Starter Totals

 

 

Hydration

344.44%

 

Levain % of Total

1.58%

 

 

 

 

Dough Flour

 

%

Whole spelt

25

10.00%

Dark Rye

100

40.00%

Whole Wheat

25

10.00%

AP

100

40.00%

Dough Flour

250

100.00%

 

 

 

Salt

5

2.00%

Water

200

80.00%

Dough Hydration

80.00%

 

 

 

 

Total Flour

251.8

 

Total Water

206.2

 

T. Dough Hydration

81.89%

 

Whole Grain %

61.76%

 

 

 

 

Hydration w/ Adds

82.56%

 

Total Weight

505

 

 

 

 

Add - Ins

 

%

Red Multi-grain Malt

2

0.80%

Barley Malt

10

4.00%

White Multi-grain Malt

2

0.80%

Total

14

5.60%

 

 

 

Scald

 

%

Rye Chops

20

8.00%

 

 

 

1 tsp Caraway Seeds

 

 

1 tsp Instant Coffee

 

 

1 tsp of Cocoa

 

 

 

Comments

isand66's picture
isand66

Can't wait to see your crumb shot.  This looks and sounds fabulous.  I'm running out of adjectives to use on your breads.  You have come so far in such a short amount of time it's amazing.  I wish I lived closer so I could taste some of these great bakes.

Best.
Ian

dabrownman's picture
dabrownman

Mocha Catastrophe Bread that was based on your mocha bread was the inspiration for this bread.    It is a fine tasting sort of rye bread that will make a fine platform for some pate, smoked meats, cold cuts, cheese - you name it. 

Thanks for your kind words.  We see all the horrible pictures about Long Island on the tube and how bad things are there with total devastation, no electricity or services so long after the storm.   We think of your extended family and wish you all the best.

Can't wait to see your latest concoction too.

Song Of The Baker's picture
Song Of The Baker

Great looking bread dabrownman!  I want crumb photos!

I bet this one will be great with smoked meat of any kind.

John

 

dabrownman's picture
dabrownman

Like you, I used to make this kind of  in an aluminum turkey roaster (without the bran) and the bread came out the most dark non burnt color that tasted terrific.  I'm going back to it.  Here is a pix

Here is the Magnalite Turkey Roaster

 and thanks for your compliments - they will go well with the smoked BBQ pulled pork I'm putting on it tonight.

Song Of The Baker's picture
Song Of The Baker

Good god....BBQ pulled pork....get me a towel.

Glad to see you use an awkward turkey roaster method like me! 

:)

John

 

dabrownman's picture
dabrownman

Magnalite roaster is that it has its own trivet that lifts what ever is inside off the bottom of the pan, no bottom burning and the best part is it allows you to add extra water for steam and the bread is up above the boiling water.  This set up puts the best crust on any bread of any kind, even baggies,  if you don't mind them being a little short in length :-)

Nothing better than a DO to put the dark blistered crust on.  The smoked port sandwich was great but I had it on a nice Emperor Franz Joseph roll I found in the freezer.

Song Of The Baker's picture
Song Of The Baker

I have never seen a turkey roaster like this one but wow, what a nice system!  I love the rack option that will allow you to pour water in for steam.  The way I get around the water issue in my roaster is a bit neanderthal.  I actually place my proofed dough onto a 3 ply aluminium foil sheet that I make beforehand.  I then flip up all for edges of the foil to protect the dough.  This allows me to pour boiling water directly into the roaster pan withought it actually touching the dough.  I am sure that there are all sorts of better ways to go about this, but I haven't figured it out yet.  Eitherway, I am happy with the steam results my system gives me.  The best of all, I dont have to mess around with spray bottle spritzing every 5 minutes or so.  That was a pain.  The only drawback to my roaster is I will have a bit of trouble when I want to make multiple baguettes.  I'll tackle that issue when I get there.

Keep up the great baking!

John