Farmer's Market Week 10 - Corn Bir Rye w/ Onions
Hey all, I made it to double digits. And can you believe next week is August. I'll be trading for pumpkins before long.
So I had a hard time deciding what to make and kinda through this idea together rather fast. After the Flax Walnut Rye I knew I wanted more Rye. I got some local Rye from a friend and intended to use it (forgot it at home) so I used my standard house coarse ground Rye.
Everytime I hear Corn Rye I get excited only to see its not really about the corn and more of a caraway rye (which is also great) but not what my minds eye/nose see and smell when I hear the name. So this is my first attempt at My Brains Corn Rye. First things first, there has to be more than just cornmeal on the crust. I thought about soaking some whole corn but feared it and didn't want to crack it so I went with coarse corn meal (polenta) that would be part of a soaker. While seeking this I noticed Organic Barley Flour in bulk and wanted to add it in since I knew I'd be using beer, and I thought it would just make for a nice color. All in all you may say (or I might say) I've put "too many ingredients in the dish" But the results are wonderful and I think I'll keep it. Is the barley necessary???? The Beer???? yeah sure they are.
Corn Bir Rye
74.5 % hydration + soaker
2 loaves @ 865 g
83.3 g Polenta (coarse corn meal)
41 g Dried Onions
125 g Dark Beer (I used Deschutes Obsidian Stout from Bend, OR)
4 g Salt
Levain (75% hydration)
66.6 g White Starter
150 g Rye Flour
104 g h20
4-6 hours warm
500 g Bread Flour
83 g Barley Flour
66.6 g Rye (whole coarse ground
487.5g H20 (save about 10% to loosen up levain before adding to autolyse)
9 g Low Diastatic Malt
Autolyse for 1 hour.
Add remaining water to levain and mix together. Add to Autolyse.
Mix on speed 1 to combine (3-5 minutes) Add salt and continue until incorporated. Turn to speed 2 med/low and mix until medium devlopment (starts to come away from bowl slightly.
Add Saoker. combine on speed 1 and continue on speed 2 until
Bulk Ferment 3 hours fifteen minutes with 4 s + f's at 30 minutes
Shape into elongated batard roll in cornmeal and place seam up on lightly flour couche.
Place in retarder (I baked them 5 hours later as the dough seemed lively)
Preheat oven to 500
Bake steam for 13 minutes, remove steam lower to 475 and continue baking for 20-25 more.
Off to trade. Bounty pics to come.