First I should say that this bread is around as Russian as I am, which is maybe some. Months ago, I bookmarked Lief's interpretaton of Breadnik's interpretation of Russian Coriander Rye. This is my interpretation. Original posts are here http://www.thefreshloaf.com/node/18561/breadnik039s-russian-coriander-rye-levain and here http://www.thefreshloaf.com/keyword/russian-corianderrye. I followed Lief in going with a purely levain version, and used the same ingredients (mostly) albeit in different proportions. And also modified the times by a lot. It's cooling on the counter now, so I don't know how it will taste, but the smell (as always with rye) is heavenly. It's also a treat to cook with coriander, which fills the kitchen with a marvelous aroma when it's crushed. This dough is very high hydration (95%) and fairly high proportion of rye (60%) but actually quite easy to work with. Here is my formula and method:
| Russian Coriander Rye |
baked on Jan 28, 2011 |
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| Starter |
67% starter |
first feeding |
second feeding |
total |
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| starter seed |
30 |
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plus 10 hrs |
plus 6 hrs |
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| KABF |
18 |
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18 |
15% |
| Dark Rye |
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30 |
70 |
100 |
85% |
| water |
12 |
30 |
70 |
112 |
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| total grams |
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230 |
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Final dough |
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Starter |
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Percents |
| High gluten |
150 |
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15.0 |
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23.5% |
| Dark Rye |
350 |
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83.5 |
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61.6% |
| Spelt |
105 |
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14.9% |
| water |
400 |
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93.5 |
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95% |
| total starter / flour in starter |
192 |
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14% |
| salt |
15 |
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2.1% |
| coriander |
7 |
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| honey |
82 |
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| molasses |
51 |
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| vegetable oil |
40 |
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| hydration of starter |
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95% |
| Estimated pounds of bread |
1584 |
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3.15 |
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| Mix all ingredients but starter and salt |
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plus 20 min |
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| Add salt and starter |
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plus 1 hour |
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| S&F |
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plus 1 hour |
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| S&F and shape into boule, preheat DO to 500, place upside down in brotform |
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plus 45 min |
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| Spritz, slash and sprinkle with cracked coriander seeds. Reduce heat to 450 and lower loaf into DO and put in oven with top |
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plus 15 min |
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| Reduce heat to 400 |
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plus 15 min |
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| remove top |
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plus 35 min |
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A few notes about this: I don't really understand what dark rye is. Is it just another way to say whole rye, or actually a different grain? I've never baked with this before. I used Sir Lancelot for the high gluten flour. I wonder if this is what made the dough so easy to work with, even with the high hydration and the high rye content. I fermented the first build of the starter overnight, and then the second for 6 hours. Four hours after the second elaboration it looked like this:
This looked plenty fermented but it still had what I would term a fresh grassy smell. Two hours later, the fresh smell was gone, but it hadn't really switched to a ripe sour one either. So I probably could have let this go a little longer, but it did seem to have plenty of rising power. I baked in a Dutch Oven which I don't usually do, not because the dough was so slack (it wasn't) but just because I was baking a boule, and it's a little easier to skip all the steaming and so forth. Now I'm just waiting for breakfast.
And the crumb:
This is a very highly flavored bread. The coriander alone makes you sit up and notice. I thought with 7 grams it would be hardly perceptible. Crust is crunchy and overall bread texture is substantial but not heavy. This is quite delicious and certainly a change from the ryes I've been making. Next time I might decrease the sweeteners.
