Got it right, at last!
Berliner Landbrot -
70% Dove's Farm light rye
30% Bacheldre Organic Stoneground Strong White Flour
During his apprenticeship the baker Tom Roetz investigated the behaviour of machine-prepared rye preferments vs hand-prepared rye preferments using a standard "Berliner Landbrot" formula.
My version of "Berliner Landbrot" is adapted from his paper, which is available online:
I tried to bake this bread several times with mixed sucess. Now I managed to get it just right for my taste:
A fairly open crumb, combined with a dark, caramelised crust.
Here the formula:
|Expected Yield||1600|| |
|Preferment|| || |
|Light/Medium Rye Flour (Type 1150)||25||232|
|Mature Starter (not in final dough)||10||93|
| || || |
|Dough|| || |
|Strong White (AP) Flour (Type 550)||30||278|
|Light/Medium Rye Flour (Type 1150)||45||417|
Mix the preferment and leave it for about 14 hours at 28C. It should have a pleasant smell and taste.
Mix the preferment with the rest of the ingredients, the dough is easy to handle as it ought to be onthe stiffer side.
Knead for about 5 minutes, the dough wil become a bit smoother.
Rest the dough for 30 minutes at 28C
Shape with wet hands.
Proof for another 45 minutes at 28C.
I used bannetons this time, but this can also be baked freestanding or in tins.
Bake in a very hot oven (Roetz says 290C!) for 10 minutes, then at 200C for about 50 minutes (750g loaves).
Things to watch out for
Temperature: During the preparation of this dough I managed to keep the dough temperature constant on 28C.
Shaping: I did it quite gently this time, just gently forming a smooth roll with very wet hands.
Baking: My oven was as hot as it can be, with a new 3cm stone, and about 2 hours preheating (I did another bake just before)
Roetz used in his studies two decks: one heated to 290C for the first 10 minutes of the bake, and another one at 200C to finish the bake. I think it is most important for this bread to behin the bake hot.
My challenge now: to get these results consistently.