The Fresh Loaf

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Lucy’s Take on Adri’s Westphalian Rye

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dabrownman's picture
dabrownman

Lucy’s Take on Adri’s Westphalian Rye

When ever Lucy sees a great bake by another Fresh Lofian that has some rye in it, she immediately thinks about now she would DaPumperize it.   This is no pumpernickel but she still put her tiny thinking cap on and tried to think of ways to improve the sour, up the whole grain rye and get the crust and crumb a little darker than adri's version

 

The little bit dark was the theme of Adri’s post here 

http://www.thefreshloaf.com/node/37193/bread-darker-ingredients-would-let-you-assume

What really struck a cord was the unusual scald the original recipe master used here

http://brotdoc.com/2013/12/23/westfalen-kruste-westphalia-crust/

  

It wasn’t a Tang Zong or the normal Borodinski scald.  This one used whole rye flour, twice the flour weight in water and diastaic malt that was held right below 150 F (65C) for two hours.  Over that time a low temperature Maillard effect takes place to turn the mix a dark brown while not killing of the enzymes that crack starches into reducing sugars .

 

Lucy, being her normal self, saw opportunity and a way to get more bang for the low temperature scald buck.  She took the altus and water for another part of the recipe and tossed it into the scald too. then added red malt to the white malt ala Boadinski, then chucked in some VWG to up the protein to interact with amino acids, and now more abundant reducing sugars, to create a stronger Maillard effect and a darker color - hopefully.  That was her plan at any rate.  Then she chucked in 10 g of dried onions too! 

 

We too the scald and put it in the mini oven for 3 hours at 175 F with a temperature probe that showed it took 45 minutes to get to 142 F.  It stayed between there and 146 F no worries.  The original recipe called for taking the temperature up higher at the end to kill off the enzymes but we didn’t do that and wanted them hanging around to break down the starches in the dough too.

 

Some bakers feel leaving them alive might interfere with the rest of the fermentation and proof but we haven't ever had any problem with these low amounts of diastaic malt in the past and didn’t have any problem with them this time either.

 

Changes we made to the rest of the dough included upping the whole grain amount from 35% to 63% all of it rye, eliminating the white rye, using AP in place of the original wheat flour, adding in some VWG and white malt to the dough flour and dumping the commercial yeast completely.  We’ve never had a reason to use commercial; yeast in SD breads and when it shows up in a recipe all we usually do is extend the ferment and proof times in this case by 1/2 hour and 2 hours each.

This huge pile of dough, more like paste, was mixed in the KA for 4 minutes at speed 2 and 8 minutes at speed 3.  It was all the mixer could handle adn I was worries it would start smoking and making horrible noises worse than usual.  I can't remember the last bread we used it on preferring slap and folds  but this dough would have been everywhere including the ceiling after a couple of slaps.

 This bread is proofed folded or seam side down in the basket so it bakes seam side up and is supposed to crack at the seams which is just what this one did.  This bread sprang OK and cracked well.  It smelled terrific as it baked – even without any aromatic seeds.  It baked up crusty, dark and beautimous on the outside.

We baked it 2 minutes at 500 F and then turned the oven down to 475 F with steam and continued baking for 10 more minutes before removing the steam and turning the oven down to 410 F, convection this time. 40 minutes later it was done and 205 F on the inside.  We will have to wait to see the inside in about 24 hours as high percent rye breads need time to redistribute the moisture inside before cutting.

 

The crumb came out fairly open for a bread of this type without any YW or commercial yeast to boost the lift.  The color was a beautiful medium brown, soft moist and very tasty.  The best part is the flavor this bread developed with the odd low temperature scald - just delicious.  The crust did get much softer as it aged and 20 hours probably should have been 32 hours before cutting into it.  Still,  the crust was thick and chewy but when you cut cut a 1/4" slice one after the other the crust chew was easily mitigated  and no longer noticeable.  The best part is the wonder flavor.  I liked the 40% whole Rye Tzitzel hat Lucy worked up for an everyday deli rye but this one is a step up from that fine bread.  More whole grains, healthy, earthy deep flavor like a pumpernickel and sour too, mainly due to our rye sour that had been in the fridge for 4 weeks using time to pump the LAB in the cold.

The things that are hard to decipher is pepper cured Italian salami, hot Portugese Linguica, brie, honey goat cheese,aged white and yellow sharp cheddar with the usual prickles, salad, Manzanilla olives and veggies - a bunch of perfect toppers for this bread ....with a little Dijon mustard.  Just yummy!

An aged sharp cheddar and peppered salami grilled cheese with the usual salad, some carrot, steamed; Mexican grey squash, green been, pea pod, broccoli and Brussels sprouts, with a banana, red pepper and corn tortilla chips with dabrownman's tomatillo, green chili, salsa verde.

Formula

Rye Sour Levain

Build 1

Total

%

RyeSD Starter

31

31

2.95%

Whole rye

315

315

29.93%

Water

315

315

29.93%

Total

661

661

62.80%

 

 

 

 

Levain Totals

 

%

 

Flour

331

31.40%

 

Water

331

31.40%

 

Hydration

100.00%

 

 

 

 

 

 

Levain % of Total

27.42%

 

 

 

 

 

 

Dough Flour

 

%

 

Whole rye

128

12.16%

 

White Malt

3

0.29%

 

VWG

5

0.48%

 

AP

376

35.72%

 

Dough Flour

512

48.65%

 

 

 

 

 

Salt

18

1.71%

 

Dough Hydration

7.81%

 

 

 

 

 

 

Total Flour & Altus

1053

100.00%

 

Water

751

 

 

Total Hydration

71.31%

 

 

Whole Grain  %

63.33%

 

 

 

 

 

 

Total Weight

2,411

 

 

 

 

 

 

Scald

 

%

 

Whole Rye, 50 g in altus

150

14.25%

 

Whole Wheat - all in the altus

40

3.80%

 

VWG

5

0.48%

 

Red 12 & White Malt 3

15

1.43%

 

Water

380

36.10%

 

 Flour & Altus Scald

590

56.06%

 

 Note: 10 g of dried minced onion were added to the scald because Lucy can't live without them in rye bread.  

Comments

WoodenSpoon's picture
WoodenSpoon

Hot damn that looks so good! I bet it smells even better! Great job!

dabrownman's picture
dabrownman

and we can't wait to cut into it maybe for lunch today.  Glad you lke it WS and

Happy Baking

Mini Oven's picture
Mini Oven

I'm waiting for glowing red hot lava to flow out from under some of those crispy cracks.  Like those Hawaiian Nations Geographic glossies.  Now the long wait, wait, wait for tomorrow's crumb shot.  Was heavily fantasising about chocolate until the last photo.  Then things went earth crusty.  Would love to try your loaf! 

Mini

dabrownman's picture
dabrownman

but think you would like it Mini.    It isn't a quick little mix and dump rye with some nuts and aromatic seeds with the mixer and scald but it might be worth it if the taste comes through.  It sure is purdy.   Will cut it open later today.  Hopefully that crusty loaf will have softened some by then....

It does sort of look volcanic doesn't it?

Happy Baking Mini

CeciC's picture
CeciC

OMG!!! It is soooooo beautiful I really want a slice now. im drooling

dabrownman's picture
dabrownman

hoping this bread tastes as good as it looks and smells.  It is pretty stunning on the outside hopefully it looks OK on the inside too.  Ya never know!  Glad you like the bread and

Happy baking CeciC

Mebake's picture
Mebake

This looks fabulous! cracked so nicely on top. 

Your kitchen must have smelled great, DA! Now for the crumb short.

 

dabrownman's picture
dabrownman

I have some nice mustard, pickles, peppered salami, pate, onions, tomato and cheeses planned for lunch to try it out:-)

It did spring well and crack at the seems.  Lucy got better ears on this than I do on baguettes.

Will see if it tastes as good as it looks.

Happy Baking Khalid

Bakingmadtoo's picture
Bakingmadtoo

Wow! What a beautiful colour, it looks like chocolate. The cracking looks gorgeous. That Lucy of yours is clever!

dabrownman's picture
dabrownman

good at getting the ducks out of the pool at 5:30 AM every morning when they fly in for a bath.  Can't wait to see the inside later today and give it taste test drive.  It sure has a nice color on the outside.  Glad you like it BMT.

Happy baking

trailrunner's picture
trailrunner

Wow...now the ingredient list is short and sweet..my kind of dab bread :)  so when you say "whole rye" you mean what ? Dark rye flour  or what. And where am I going to get red/ white malt since I am not going to sprout berries.... and where in the formula is the altus ? other than that this is very doable and I have all the ingredients. You got me with the pics of that sky...I well remember the AZ sunsets when I rode through there in 2010 on my bike...I saw a lot of AZ :)  

Do you know  we rode hwy 60 and  70....Safford, Globe, Mesa..through Phoenix...where we took an extra rest day...on to Peridot...the most amazing spot on the map. There is the best grocery store there, Bashas'...they have all the signs inside the store written in their native language...sweet people and amazing deli sandwiches and desserts. We bought our lunch and sat outside in the shade to eat. We answered questions about our bicycles and our trip. It was the most wonderful experience. I remember Quartizite....and Top of the World !! Boy was it...oh well..back to bread...I wanna make this...so what shall I do ? c

dabrownman's picture
dabrownman

levels of red, are available at you local brew shop,  They will likely be whole barley grains malted, dried and ready to grind - you might find them already ground.  White diastatic malt is available at your local Bosch mixer dealer, possibly at your brew shop and on line of course.

I tried to show the altus in formula under the scald portion since that is where it ended up.  It was 90 g of of a bread that was 50% rye and 40% WW and 10% spelt.  I didn't list the spelt

AZ is such a wonderful place - one of the few where you can pretty much live with as much freedom most Americans enjoyed 100 years ago without oppressive government intervention in your life - plus, very low taxes it is so beautiful, very affordable,the folks so nice and just great weather 8 months of the year - then there is the hell part.  No place is perfect.  Things are good here because we have only been a stat since 1912 and the governing elite haven't had enough time to screw it all up yet. :-)

Basha's has just coming  out of bankruptcy.    It is fighting against all the biggies plus some other regionals too and Phoenix is the most competitive grocery market n America by far with the lowest food prices.  A tough place to call home.  Hopefully they will survive but they did close the store closest to me :-(

trailrunner's picture
trailrunner

for the white diastatic malt...just what I have from Barry Farms..ah...so all I need to do is get the red malt...we have several breweries that have started up around here....will see what I can get them to sell me in the way of berries and then do as you do and get out the spice grinder !!  Thank you for the response. Will see what comes of it. Definitely doable. 

Go to Peridot...you will love it ! Wide place in the road and the Native Americans there are wonderful. Bashas' is alive and well there. c

dabrownman's picture
dabrownman

taken as the spring flowers bloom right outside Perido at Perido Mesa on the San Calos Aache Indian reservation.

trailrunner's picture
trailrunner

that is how it looked when I went through there too !  It was Spring...we started in St. Augustine FL the end of February and we ended in San Diego CA end of April...63 days all together for 3200 miles on my bicycle !  We were in Langtry TX on Easter Sunday 2010. I would have to look back at my log and see what the date was when we were in Peridot. You see a lot when you are in Peridot....on a bike :)  Thank you for the gorgeous pic !!   c

dabrownman's picture
dabrownman

this coming April because we have had very little rain which means the spring wild flowers will be reduced dramatically  :-(  I take long bike rides but they are all done on motorcycles :-)

Mebake's picture
Mebake

Wow! i love the brown/ blue contrast. The crust  and crumb are lovely. Lucy should be proud.

dabrownman's picture
dabrownman

a nice medium brown that went well with the blue depression glass.  A nice yellow green would have been good too.  We like this bread a lot and will be one of our favorites going forward. 

Happy Baking Khalid

adri's picture
adri

:D

dabrownman's picture
dabrownman

The recipe is just fantastic and makes a great rye loaf  Well done and

Happy baking.

trailrunner's picture
trailrunner

ah...motorcycles...we always get lovely waves and have great chats with the people on the motorcycles. They are always amazed at what we are doing and have lots of questions. As far as oven temp..mine is right on . I love the color of the bread and baking at 500 preheat and then lowering to 460 is SOP . A lot depends on the flour. The breads I made the other day with Ian's formula for the kamut/durum came out way darker...same exact procedure. As David says it works for us and the bread is well-baked at 212 consistently in 35 min. No changes in the offing :)  Keep posting and I shall let you know when I get the red rye. Thank you dab for sharing the foto ! c

dabrownman's picture
dabrownman

What is not working is the motorcycle which is in bad shape in the garage,  Bad gas, 6 clogged carbs, a flat tire, ruined seats, dirty and a lot of work coming up to get it running again.   

trailrunner's picture
trailrunner

Has tires full air and a seat with only one small hole...no dirt...and as long as these 63 year old arms and legs  can bake and   hold out we have the carbs to keep it going !!!  :)  Thanks dab ...I love your humor. 

isand66's picture
isand66

Wow...and Wow!  You have outdone yourself on this one.  Lucy get's extra treats for a week for helping you with this beautiful loaf.  Everything about this is great including the volcanic crust and perfect crumb.

7 paws up for this one!

dabrownman's picture
dabrownman

When i smelled that funky 3 hour scald coming out of the mini oven I knew it was going to be special ......or taste like dirty socks fermented in pond scum.   It turned out real special.  Lucy may give up Dapumperizing because of it but it would be great as a pumpernickel too! Lucy says thanks and i thank you for taking Lexi in she needed a good home and Mad Max deserves a good friend that doesn't try to scratch his eyes out when he least expects it :-) 

Glad you liked the bread Ian and

Happy baking 

Mini Oven's picture
Mini Oven

no doubt about it.

dabrownman's picture
dabrownman

in the mix but then the sour flavor would have been muted too.  Everything is a trade off.  This is our new rye keeper in the 60% whole rye range.  The crumb is so soft and moist....very tasty too.  I'm guessing you would like it Mini....