Durum rye with AYW...take 2
We love Ian's take on this bread. So much so that I had to make it again this week as we were out and I had roasted a turkey breast and we needed something yummy for sandwiches. This bread is a delight to work with. I changed a couple things . My starter is always 100% hydration so I use less water in the final dough. I also " autolyse" using the levain with the flours and water since my levain is s major source of the water in the dough and without it there isn't any way to autolyse the flours. I subbed in 200g of AYW for part of the water. Makes a wonderful crumb and long lasting freshness. I shaped and let rise for 45 min. in a warm place. Great rise so bagged and placed in fridge approx. 16 hrs. Baked in preheated cast iron pots at 500 degrees covered for 15 min and 460 degrees for another 20 min. Fabulous caramelized crust. Open crumb...simply a perfect bread. 
Comments
Wow! So glad I could inspire you on this one. What a perfectly moist crumb and great crust. I can taste it from here!
I added some YW to my last bake of rolls this weekend. Added a little orange rind to my cherry YW so have to give that a go soon and try some of your changes.
I have used a 100% levain for my 36 hour SD bakes and it is a pleasure to work with sometimes versus my normal 66%.
Happy Baking and thanks for the shout out.
Regards,
Ian
What a nice note !! I put the peel of a whole orange in and then took it out after 24 hrs. That has been several weeks ago and there is still a sweet orange fragrance to the water and I have used and refilled it and still haven't added anymore orange so you may want to take it out. Not sure of the long term effects.
One thing I wish you would try so we can compare is to shape and let rise a bit and then retard and bake direct from fridge. Would like to see your comparison pics. Also shape the cold dough after bulk retard and let rise and bake. I have done both of these a lot and never noticed any differences in finished bread. Would love to see your take on it . Cuts a lot of time out of the process for sure.
I wish I was in Door County right now would have tons of cherries to mess with. The season will be over before we drive through that way. Will have to see what is fresh in Aug. in VA !!
Thank you again I very much enjoy your posts. c
I will definitely try to break out of my standard routine and experiment some more. I've tried shaping right out of the fridge and found I had better results letting the dough warm up a bit first but it was negligible. Now that I have a spare refrigerator again I can try shaping and baking from the refrigerator.
I have to pick up some cherries before they are gone or go up to $5.99 a pound again. I will be going to Vermont for a day trip this weekend to visit KAF and some cheese farms and load up on cheese, honey and maple syrup. Always fun to work some of my favorite things into a bread especially the cheeses.
Happy you enjoy my posts and I'm always anxious to see what you come up with yourself.
Happy Baking and Cherry Picking!
Ian
to my great cycling buddy in WI.He is about an hour from Door county WI. He has to pass by my house on his way from WI to FL at least 2x a year to see his son in FL. His son has a shop and booth at a farmer's market in Sarasota and sells WI cheese. I am the lucky recipient of a lot of great cheese goodness since I provide a place to stay and bread and wine and conversation :) He also has 40 acres up north of his WI home. He taps the trees and I get maple syrup too ...and homemade jams from his fruit trees and bushes too. It really is almost too much ...but I will suffer on :) Have fun on your trip !! Post back the results of your excursion and I shall do the same. c
Crust and crumb are lovely. You make Ian proud!
indeed. YW makes a unique crumb and I am with you in how well it keeps too. Durum and rye is new combination! Well done and happy baking
Ian is easy to please :) c
My wife may not agree :)
:)