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caraway seed

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RonRay's picture
RonRay

Light Rye, Caraway, and Emulsified Raisin
Yeast Water Loaf

 Updated: 110615-1100 Added Summary Table of the 3 loaves at the very end of this blog

For the initial two loaves,
see these link:s:

http://www.thefreshloaf.com/node/23945/emulsified-raisin-yeast-water-loaf
http://www.thefreshloaf.com/node/24010/replication-bake-emulsified-raisin-yeast-water-loaf

  This loaf combined light rye flour and caraway seed with emulsified raisins in the Raisin Yeast Water (RYW). I also made the overall development come very close to the initial loaf's 105 hour development timing, about 106 hours. However, rather than a 45+ hours final dough retard the major retardation was done with the Build-#3 of the 3-build RYW Levain.

  This loaf, was baked primarily to test two points: Firstly, was the prolonged final rise a result of the newness of the culture in the initial loaf's levain, or was it the extended retardation periods that most caused the slower final rise?  Secondly, how well would the emulsified RYW flavors work when combined with rye flour (and caraway seed, of course) ?

  Oven spring was comparable to both previous emulsified RYW loaves, as was the darkness of crust - although, the longer development loaves (this and the first) may have a slightly darker crust, but if so, it is marginally so.
  The two longer development loaves also did develop a more full bodied flavor, but even the short development loaf (second loaf) had an above average flavor – at least in my opinion. 

   The first and (this) last loaf had development times of 105 and 106 hours, respectively, from start of Build-#1 of the 3-build levain to the dough entering the oven, while the second shorter development loaf was developed over 28½ hours. The long cycled loaves took 10 and 9 hours respectively for final rise, while the short cycle only took 6¼ hours for final rise. Thus, I conclude that the culture's age had little, or nothing to do with the longer rise time, and that extended retardation, be it in the levain builds, or in the final dough, caused the observed increase in final rise's time that were observed.

   The crumb texture, moistness, and flavor of this final loaf were judged by me to be very good. The Rye and Caraway certainly did nothing to decrease my pleasure with the loaf.

   When I next make this combination, I will likely increase the percentage of rye flour and maintain the caraway seed at the 2 B% used here.

   These next links are to 3 baking logs in PDF format for this loaf, the initial loaf, and the previous 'replication' loaf.

    This
loaf's baking log at
Google Docs link:

2B_110621-17_Rye&BF_RYW_Repli_
478g [Photos]_110623-14305 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwODFlOTk0MDItZDAyMi00ZWVmLTlhYTUtYWE1NjRhNmUxMDc4&hl=en_US

     The
previous 'replication' loaf's baking log at
Google Docs link:

2A_(Z)-110618-17_RYW_Replicate
478g[Photos]_110619-1200 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwMmViYjljN2ItMzVjZS00NWE1LWJjZjQtYzg2ZWMxNmIxN2Ew&hl=en_US

     The
initial loaf's baking log
at Google Docs link:

Z-110614-10_RYW_478g
[Photos]_110615-1540 .pdf -
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwMDVmMmVkYWQtNjlmMC00YjVmLTgwMmYtODhlOTM3ZjE4ZDli&hl=en_US

Update - Added Summary Table of the 3 loaves below:

The above table, without a doubt, will have time entry errors of a few percent, but then I would hate being perfect ROFL

    Ron

 

 

 

RonRay's picture
RonRay

No-Knead Multigrain Seed and Nut Loaf


A previous blog:


http://www.thefreshloaf.com/node/20460/banana-saga-%E9%95%B7%E7%AF%87%E6%95%85%E4%BA%8B

Last December a posting by Jaydot caught my interest http://www.thefreshloaf.com/node/21186/huge-amount-seeds-and-sugar
Her sister in law had brought a recipe back from South Africa, which seem a bit strange.


Mini Oven suggested it might be South African Seed Bread, while PmcCool suggested it could be a variation on the Cape Seed Loaf.


After I spent some time seeing what Google had to offer on these subjects I concluded the two things they all had in common was a lot of seeds and no sourdough in sight. It seemed like a fun formula to play with, so I set out trying to come up with a reasonable sourdough version of a seed loaf.


By the end of February, I had a reasonably satisfactory loaf - on my fifth try. When I compared notes with Jaydot, I found that she had independently gotten a loaf that her sister in law found acceptable as well.


I picked up her use of caraway seed and maple syrup as something I wanted to try. So, I dropped the Chia seed and brown sugar I had used, and added her idea of maple syrup and caraway seed. Both proved their worth in the eating of my version number 6.


Number Six had nine (9) types of seed, two (2) types of nuts; six (6) types of flour plus maple syrup and toasted sesame seed oil. I was afraid to calculate the calorie count, but I am certain a person could gain weight on a diet of this bread and water, alone.



The loaf was 718 grams going into the oven and 665 grams at the time it came out of the oven. The instant internal temperature reading was 209ºF (98ºC).


The crumb was as nice, if not better, than the previous version 5 and both v-5 and v-6 were by far the best of the six loaves tested thus far. Texture wise, I feel the better crumb is due to the minimal kneading. The first 4 test loaves were all kneaded gently, but in a rather normal letter fold method common to most of my loaves. I felt that the extremely high nut and seed content did more damage to the gluten during kneading than could be offset by any benefits gained. So, in both v-5 and v-6, I basically switched to a no-knead method, and it seems to have made a major improvement in the openness of the crumb.



All six versions had excellent keeping properties, when kept at room temperature in a simple a bread box.


The sourdough was a 3 build levain using KAF AP flour, and was a baker's 94.2%.



The final rise for this loaf was 7 hours in a proof box at 82ºF( 27.8ºC). By that point it was pressing tightly against the FSFilm. I removed the FSFilm, scored top with 1 whole length center scoring. Bread pan place in a Turkey Pan. The bread pan was elevated from direct bottom contact by two SS knives.


The oven stones were removed from the cold oven. One cup of water was brought to a boil and the boiling water then poured into bottom of the turkey pan and the lid placed on at once, and the turkey pan and its contents were all placed in the cold oven on the lowest rack position. The oven was set to 450ºF (232º C).


With this fabricated "Dutch Oven" - formed from the turkey pan - resting at the lowest position, the constant heat of the electric oven's lower element, while raising the oven's internal heat to its highest setting, maintains the bottom of the "Dutch Oven" well above boiling temperature for 15 to 18 minutes. Steam visibly issues from the oven vent from about 3 minutes into the baking until about 18 minutes.


At 20 minutes, the Dutch Oven's lid was removed, oven heat set to 400ºF (204º C) for the balance of the baking, and the oven door held open by about 1/2" (12 mm) to vent any steam during the remaining 25 minutes of the baking. At the end of the total 45 minute baking, the oven was turned off and the loaf removed from both oven and bread pan. The loaf was placed on wire to cool for two hours. Then it was placed in a bread box at room temperature overnight, before being cut.


At this point, I have no ideas on what I may do different when I bake version 7. In fact, I might just repeat making this same formula, before trying any other possible improvements. Perhaps, that will change
but, for the moment, I am satisfied. ;-)


=====Update: March 18, 2011


Version 7 Seed Loaf has a few changes and , to my taste, is even better. A PDF with full details and photos can be seen at this link:


https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B_MScoZfDZkwZDNlNzk3ZjktYmQ3NC00YWZjLWI1MTgtOTg1MmMxNTM1NGZk&hl=en


=====


 


 


110307 Next blog:


http://www.thefreshloaf.com/node/22562/sourdough-crackers


 


 

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