IGBJ and did it again, Pt. 2

"I Got Back Jack and did it again..."

Once more with my SJSD inspired rye baguettes with caraway seeds.  But with a new twist and the formula sheet, now that it has been "time tested".  For a small change of direction I decided to make these as Gros Baguettes, 450g each.  So they are pretty hefty, and I wouldn't expect to see these in many bakeries.  But it worked.  The formula:

SJSD based Rye with Caraway Seeds

By DMSnyder, mod by alfanso

April 8, 2016

 Timing

• Day 1 – mix Rye Liquid Levain – 15 minutes (6-8 hour rise)
• Day 2 – mix dough, French Folds & ferment, divide & shape – 2.5 hours (18-24 hour total rest time)
• Day 3 – Bake – 1.5 hours  

9.6% of the flour is pre-fermented

Method

 DAY 1:

1. Mix liquid levain. Ferment at room temp covered, until at least doubled in volume. (6-8 hours or more).  Less starter and more flour and water can be used to get the same total weight.

 DAY 2:

1. Dissolve levain in water, add flours and mix. Cover and autolyse for 30 minutes.
2. Add salt and mix to incorporate. 300 French Folds.  Dough will be quite sticky throughout FFs.
3. Transfer to a clean, lightly oiled bowl and cover.
4. Add caraway seeds to dough during first Letter Fold.
5. In 80dF kitchen - Bulk ferment for 80 minutes with 4 Letter Folds every 20 minutes, then refrigerate.  Dough will smooth out and lose stickiness with LFs.
6. Retard for 2-10 hours.

 DAY 3:

1. Divide, pre-shape and shape as logs or rounds.  10 minute rest between pre-shape and shape.
2. Onto couche, cover couche in plastic bag and back to retard for x hours more. Dough will require very little flour on couche.
3. An hour before baking, pre-heat oven to 500ºF, with baking deck and lava rock pan* in place.  Sylvia’s steaming towel into oven 15 minutes before the bake.  *or other steaming apparatus.
4. Prepare cornstarch glaze: whisk 2/3 TBS w/1/8 cup water and mix into ½ cup boiling water, whisk until smooth and incorporated.  Do not discard as it will be used again, reheated after the bake completes.
5.  Apply 1st coat of glaze to dough on baking peel.
6. Bake at 480ºF 13 minutes steam (2 cups very hot water on lava rocks), separate & rotate 180 front to back.  After rotating bake for 13 minutes additional (or more) for baguettes or 17 minutes additional (or more) for batards.  Vent two minutes.
7. Reapply cornstarch glaze to completed bread while still hot.  Sprinkle on more caraway seeds across the top of bread.  Optionally seal the seeds with a final slather of the glaze.

alan