touch of rye
A touch of rye, i made this bread on the 4/12/2012 at work
1 kg wholemeal flour
500g rye meal (coarse)
2.5kg bakers flour
total flour = 4000g ( therefore 1% = 40g )
80g salt = 2%
dried yeast 40g = 1%
dry gluten 80g = 2%
light malt powder left over from brewing that had gone hard and then added hot water to melt 110ml
home brew stout and water 50/50 2.8L = 70%
This was a timed dough that i think took 2 hours to bulk ferment (must write these things down as you do them the memory is not what it was)
the 2 loaves in the top right corner of the cooling rack were sour dough efforts with the throw away part of my sour dough culture from refrehment baked in a mini oven in our lunch room.
The touch of ryes were very good and stayed fresh for days i think that the light malt had a very good effect on the dough and could be detected on the crust.
kind regards and merry christmas to all of the TFL Community Yozza
Comments
Always look forward to seeing what you come up with. The 'touch of rye' loaves sound especially delish. Nice touch, throwing in some home-brew and malt. Bet that added real depth of flavour.
I was surprised that the ryes stayed fresh so long. I'm almost exclusively a sourdough nut, but the few yeasted breads I have tried have dried out much more quickly than yer average SD. As a pro, what do you reckon - do you think this holds true generally? I'm wondering if the malt and home-brew elements contributed to the enduring moistess of your 'touch of rye' breads.
Season's best to you and all at TFL!
Ross
G,day Ross
Good to hear from you, i think the maltyness from the home brew and the light malt powder do help with the keeping quality of the bread.
Do you think you would like to attend as MY guest to a class that i am running on February 3rd here at Beaconsfield "introduction to bread making". i am also doing another one in March 'Intro to Sourdough" and following up with 'Woodfired Oven Pizza and Bread" its 6.00pm to 9.30pm.
Have a great Christmas Derek
It's quite opportune, as it happens.
I'm under-employed, just scraping by with my copy-editing, movie reviews, writing the occasional feature, and odd projects when the opportunity arises to exploit my knowledge, such as waterwise garden design.
I have been thinking for a long time of extending my repertoire to offering private classes in home-baking of sourdough bread, pizza etc - but haven't properly researched the logistics. Thus, I would be interested to attend one or more of your classes to get an idea of your approach. I am the type who inevitably develops things my own way, and would be incorporating my years of teaching in my methodology and presentation, as well as my 'home-grown' sourdough techniques, so not looking to copy you or set up as competition. It's more a matter of having a precedent set for me, so I have more confidence in the business possibilities of setting up classes of my own design.
So, if you're OK with the above, I'd love to come along, at least to the Feb 3rd one. I think I'm going to be away when you run the March classes. Pity - would love to have another WFO pizza bake with you. I have fond memories of that night.
Cheers and Merry Christmas to you too!
Ross
OK Ross
i will PM you
and then some stout - it has to be a great bread.
I cannot say that my yeasted breads in generall dry out faster than the SD ones. The white breads certainly dry out faster than those with whole grain or part whole grain, though.
Happy holidays,
Karin
Thanks, Karin. Come to think about it, the yeasted breads I've made have been white, so maybe that's the main factor behind the quicker drying out, not the yeast. That said, though, my white SDs certainly stay moist longer than their white dry-yeasted counterparts, so maybe it's a combo of factors (probably also including formulae, fermentation times etc etc). As we all know, it's a simple yet complex thang, this baking caper. Keeps it endlessly fascinating.
Season's best!
Ross