The Fresh Loaf

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Farmers Market Week 8: Flaxseed Walnut Rye

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golgi70's picture
golgi70

Farmers Market Week 8: Flaxseed Walnut Rye

So 9 weeks later and I'm still with it.  In fact I look forward to this more than most things right now.  It's fun, refreshing, and educational.  I've been wanting to do a Rye and so here we go.  As I've mentioned previously I need to have retarded loaves so i can bake the quanitity without overproofing.  And this quanitty may go up starting next week.  Next trouble is I'll need a larger fridge.  I'm gonna have to get coolers and ice to move our food too for the night and make room for more loaves in the fridge.  

As for the Rye.  I feared even a 40% with the overnight retard but I went with it assuming at worst I fail.  I wanted to add some character and good health in there without overwhelming the loaf.  So i added a small quantity 5% broken toasted walnuts along with 3%flaxseed.  If we're gonna do some wholegrain why not add even more flavor and nutrition.  With the hit and miss of those who care for caraway I steered clear of bread spice and went nuts and seeds instead.   I did 2 builds to get all of the Rye in the levain.  I started the first build off a bit of my white starter.  

 Last weeks attempt at using a handheld steam cleaner was lackluster.  It didn't retain any more steam than towels and ice can provide, In fact it may have been losing some of that precious steam trying to fill the oven with it.  I gave up with that early on last week and stuck to what works.  I've added some small, cleaned river rocks to my cast iron to maybe help generate a bit more steam from that side.  If I can figure out how to seal the vents on my oven I think I may get the steam retention I seek. 

Half way through the bake and things seem promising so far.  Scoring Rye is certainly a different technique and I don't do enough of it these days.  So another goal here with this project is to lose the desire to use a professional oven and really create a love with my home oven setup.  

well i've written too much:

Flaxseed/Walnut Rye (40%)

Build 1 (18 hours)

16 g       Mature White Starter

160 g    H20

160 g    Coarsely Gournd Whole Rye (100%)

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Build 2 (hours) (37%)

336 g    First Build

1334 g  H20 

1834 g  Coarsely Gournd Whole Rye (Bit stiff, I'll add moe of the finish dough  water next time) (40%)

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Final Dough:

Rye Sour (all)

2347 g      H20 (77% overall but figured seperately at 85% rye and 72 % white)

3000 g      Strong Flour (60%)

115 g        Salt (2.29%)

275 g        Walnuts toasted (5.5%)

150 g        Flaxseeds, toasted (3%) 

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1)  Autolyse HP and H20 for 30 minutes (hold back 10% of H20 to soften Rye Sour)

2)  Add remaining water to rye sour and break up a bit.  Add to Autolyse and mix on speed 1 (5 minutes scraping bowl)

3)  Add salt and continue on speed 1 for a few minutes.  Turn to speed 2 (medium low on my machine) and continue for 5 minutes scarping bottom of bowl often to release the dough.  

4)  Add nuts and seeds.  mix on speed 1 to incorporate 

5)  Bulk Ferment (3 1/2 hours)  4 gentle S + F's at 30 minute intervals. 

6)  Divide and Shape (These would have been nicer proofed on a couche dusted with corn meal)

7)  Proof 1 hour at room temp and retard ( I was scared and maybe should have extended this a touch)

8)  Bake 480 with steam for 15 and then 460 without for 23-35 more. 

COOL

Notes:  Pull loaves from retarder 1 hour before loading to soften skin and allow better rise.  First set went straight from retarder and the spring showed.  The following I all pulled 1 hour before going in.  Essentially as I loaded I pulled the following from the fridge to get rid of the chill.  

Happy Baking

Josh

 

Photos Coming Soon

 

 

 Some weren't quite so pretty from the scoring side but its quite tasty with a great crunchy crust.  I'll keep pushin the envelope with retarding high % ryes/wheats until I notice problems but this worked more than well.  In fact I coulda proofed these longer at room temp before retarding.  

 

 

Green Beans, Zuke, cauliflauer, brocooli, heriloom tomatoes (first of season), walla walla onions, garlic, local cevre, fennel, a box of peaches (so good), and some braising greens

 

Happy Baking All

 

josh

Comments

PMcCool's picture
PMcCool

Josh, that's an interesting experiment with retarding a bread with that much rye.  Do please let us know how it comes out.

I have a Vort Limpa in the oven right now that's about 35% rye and I'm not sure how it would tolerate retarding.  It's a straight yeasted bread (acidity from OJ, beer and molasses) and still behaves more like a wheat dough but there's a certain "sludginess" from the rye content.  I suppose I could test it someday just to see.  With all the flavors of the fruit, beer, molasses and spice, one would never know whether the actual bread flavor improved with the longer ferment.

Paul

golgi70's picture
golgi70

Worked out with no problems at 40%.  Dough was 77 degrees through bulk and shape taboot.  I'll keep uppin the ante til I can no longer.  I'll go ahead and assume the retarder helped with the fantastic crust on this loaf.  A keep for sure. 

Josh

PS:  This is a straight sour.  I toyed with adding a very small quantity of yeast and opted to leave it out and I'm happy I did.  Hope your bread in the oven comes out well.  Look forward to seeing it.

 

Song Of The Baker's picture
Song Of The Baker

Hi Josh.  Wow, this is an amazing loaf!  Great bloom and looks like it would be very tasty.  Love the dark crust.  I will be giving this one a try for sure once work slows down a bit.  Thanks for this post and keep up the inspiring bakes.

John

dabrownman's picture
dabrownman

but like you, I have had luck doing so but it sure makes one get up at 2 AM and see what is going on.  At 40% rye I would call this a fine Deli Rye.  It looks fantastic and and to taste great.  Well done.  Now we you need to trade for pastrami!

 

 

Mini Oven's picture
Mini Oven

Then you have to watch the retarding.  It all has to do with the length of the ferment and type of flours involved.  35% rye shouldn't be a problem and neither should 50% rye.  

Beautiful Loaf!  

golgi70's picture
golgi70

I'm assuming 60% will be the cap. I do have a slightly different plan to accommodate. Ill shape leave the first set at room temp to proof. Retard remainder pulling a set as I start each bake. So it won't be an over night retard more so a cold place to slow it down. We will see how that works soon enough. This loaf was delicious. Only change I'd make is scaling the loaf larger. At least 1 kg if not more. 

 

Josh

Mini Oven's picture
Mini Oven

If you add a little vit C you might get it higher and still manage a retard.  If the temp gets too low, rye gets hard and then cracks letting the gas escape.  Keeping the dough elastic is key.

varda's picture
varda

Love your rye bread.   Lucky farmers!  Your project is really taking off.   An opportunity for you to make all sorts of great bread, and not have to eat all of it.   Then veggies and fruits as a bonus.   -Varda

breadsong's picture
breadsong

Hi Josh,
Those loaves looked so good, I had to try making this bread...and really love how it tastes, with flavors added by the toasted walnuts and flaxseed.
After shaping I didn't retard the loaves, just proofed and baked (was nervous about retarding 40% rye, have never tried doing this). Seeing how beautifully your breads turned out, I really had no reason to worry :^)
Here are pictures, not amazing bloomers like yours, but oh my, the flavor.
 
Thanks for sharing your formula!
:^) breadsong

golgi70's picture
golgi70

Looks like u got a nicer crumb than me. I was so happy with the taste of this loaf too. I think the retarding helped with the bloom. Happy uy gave this a go.  this ones a keeper for sure

happy baking

josh