The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

caraway seeds

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breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my bake from 4/15/10.  70% rye with caraway seeds.  I'll post my recipe shortly.  Enjoy.


Tim




Total Recipe
2310g Organic Rye Flour (70%)
990g Bread Flour (30%)
2574g Water (78%)
60g Kosher Salt (1.8%)
20g Active Dry Yeast (0.6%)
52g Caraway Seeds (1.6%)
6000g Total Dough (approx)


Rye Sour
1155g Organic Rye Flour
924g Water
10g Kosher Salt
4g Firm Sourdough Starter
2089g Total


Final Dough
1155g Organic Rye Flour
990g Bread Flour
1650g Water
50g Kosher Salt
52g Caraway Seeds
20g Active Dry Yeast (6 1/2 tsp)
2089g Rye Sour
6006g Total


Instructions
Evening before baking
8:22pm - Mix rye sour, cover and let rest on counter at room temp for 23 hrs.


Bake Evening
7:55pm - Mix final dough ingredients with wooden spoon for about 10 minute or until well combined.  Cover and bulk ferment.
8:45pm - Divide in to 8 equal pieces (750g each), shape into boules, place in floured linen lined bannettons, cover and let proof for 1 hr.  Place baking stones on 2 levels along with steam pan in oven.  Preheat to 550F with convection.
9:45pm - Load oven (4 per stone), add 1 cup of water to steam tray, close door.  Bake for 10 minutes at 480F, bake for another 50 minutes at 410F. Shift loaves between stones halfway through bake.  Turn off oven, leave loaves in for another 5 minutes.  Loaves are done when internal temp reaches 210F. Cool 12-24 hrs before cutting.

jennyloh's picture
jennyloh

Recipe from Bernard Clayton's New Complete Book of Bread - White Bread Chapter





I have an interesting bake last night.  This bread is very very tasteful,  with the caraway seeds,  brown sugar, and orange zest.  The taste is exceptional.  Somehow, this reminds me of gripe water that we give to babies.  Very very refreshing taste...if you are one of those that like caraway seeds,  try this...


Ingredients:




3/4 cup water
2 tbsp brown sugar
Zest of 1 orange, grated
1 tablespoon of butter
1 tsp caraway seeds
1 package yeast
2 cups of bread flour


1.    Boil water, sugar, orange, butter and caraway seeds for 3 minutes.
2.    Mix 1 cup of flour, yeast and the boiled ingredients (after cooled).
3.    Knead well and let it rise for 1 hour.
4.    Add rest of flour slowly and knead well.
5.    Shape into loaf pan and let proof for 1 hour.
6.    Bake at 180 degrees celsius for 1 hour


This bread is so easy to eat,  we had ate 3/4 loaf in the morning.  Eat it plain or just put tuna,  taste just as a good...


 

inlovewbread's picture
inlovewbread

The first rye that I made can be found here. It was a 80% Rye with a Rye Flour Soaker from Hamelman's Bread. I have to add to my previous post, that the flavor developed over the next few days and the crust softened up. I liked the bread a lot and it was good with just a little butter on it :-) At first I wasn't that impressed but as time went on I came to really like it. I saved the last third or so of the loaf for use as altus. 


The next rye I tried was a 70% Rye. The formula for this loaf can be found here. It is Hansjoakim's favorite rye using dmsnyder's write-up. (thanks for the clear instructions!) 



I really liked this rye! The taste was really good- hard to describe, but better than my last rye. I think this was partly due to the fact that I had used Hodgson Mills whole rye flour with the first loaf (which is course ground) and with this loaf here I used an organic medium whole rye flour from PCC. The texture was dense but moist and the crust was perfect- not too hard. I was happy to get this "cracked" pattern on the bread from placing the dough seam side down in the brotform. I love how it looks- Hansjoakim's turn out way better of course.


Overall, I like this bread. I think I may use it as a base in the future for a bread with caraway seeds, anise and something else in it- cardamom maybe. 


Third Rye:



This is a Jewish Deli Rye using (again) dmsnyder's write-up which can be found here. I didn't know if I like caraway seeds or not, turns out....I do! This bread is really good and would make a great sandwich. Very flavorful.


I used First Clear Flour for the first time with these loaves, and again used the organic PCC medium rye flour. I built-up my rye starter over the preceding three days to make this loaf which calls for 750 grams rye sour. I'd like to try this bread again with a WHITE rye sour instead of the whole rye starter/sour that I used. I think it would have been lighter in color and more authentic? tasting. I don't know- I have nothing to go off of since I have not had rye breads before except the ones that I have made!


It is important to me to try different breads, and rye bread in particular. I appreciate history and learning of different people groups, their culture and heritage, and making these rye breads is a tiny way to be better connected to them. Every country in the world has their own breads, and I find it interesting and poignant to eat the same types of flavors they did/do, and learn the "why" behind the ingredients they use. Fascinating to me.


So, I'm going to keep on with rye for a while. I was going to move on to the Detmolder Rye's but I think I may wait until I can fashion a proofing box for that (you have to keep certain temperatures for each sour build). Next rye? I'll take suggestions. Maybe "Eric's Favorite Rye" or a swedish rye...we'll see.


 

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