rye

I baked this yesterday - but we ate it today, so I hope that counts!

Another version of Jan Hedh's Lemon bread, with less lemon and added lemon thyme

Ingredients:
100g 100% white starter
180g durum flour
180g white strong flour
50g rye
130g water
100g cider
25g EVOO
8g salt
zest of half a lemon (would use more in future)
leaves from 6-8 sprigs lemon thyme (would use more in future)

Method:
Mix starter, flours, water, cider and autolyse 30m or so.  Add EVOO, salt, lemon zest, herbs - thorough mix
Several S&F roughly 30min intervals for 3 hours (you can tell I was improvising - poor records!)
Refridgeration overnight, then warmed up for around 30m then pre-shaped then shaped to batard
(warning: not sure if it was the EVOO but it was a pain to shape - wouldn't seal the seam!)
3 hours I think to proof in banneton, then 15mins under SS bowl at 240 then around 25-30m at 200

Good bread flavour; not very big holes but quite a soft crumb with quite thick crust.  Nice taste but would add more lemon & herbs next time!

and the crumb:

cheers - and Happy World Bread Day!
(buckwheat batard on the way - sadly no beechnuts as the birds beat me to it!)

S

Based on a recipe from cityhippyfarmgirl through Yeast Spotting:

http://cityhippyfarmgirl.com/2011/09/20/golden-light-rye-rolls/

I thought I'd give these a go.  I didn't have the malt flour, and my shaping is not quite up to scratch - so I went more for the rustic look and didn't do the rye wash.  Also I didn't have flaxseed so used linseed instead!

Recipe:

200g starter at 100% hydration (I did this as a preferment from starter to make sure it was lively after a week in the fridge)
250g strong white bread flour
100g rye flour
50g golden flaxseed
250g water
10g salt

Method:

Mixed all except salt for an autolyse of about an hour.  Quite a few S&F over about a 4 hour period - quite a sticky dough!

Cut into 6 chunks and roughly shaped for a 20min rest; shaped into batards (couldn't quite get the points from the original) and proofed for about 2 hours on a teatowel until well risen.  Bedtime dictated timing for baking - so I didn't really check if they were fully proofed.  10mins under a cover at 220C, then 20mins uncovered at 220C (turning once) - this felt quite long for rolls, but they are quite big!

And - for those who would prefer to see the real colour rather than the jazzy iPhone photo:

Toasted for breakfast - very nice flavour, "yum" said OH, "tasty - but a bit like a crumpet" (not too sure what this bit means!)

Would do again...

Find more recipes on my blog Dessert Before Dinner

• 2 packs active yeast
• 1 pinch sugar
• ½ cup warm water
• 2 cups water
• 1 oz unsweetened chocolate
• 4 tbsp unsalted butter
• ¼ cup dark molasses
• ¼ cup cider vinegar
• 2 oz (1/2 cup) whole wheat flour
• 2 ¼ oz (1 cup) wheat bran
• 13 oz (3 cups) bread flour
• 11.25 oz (3 cups) rye flour
• 2 Tbsp caraway seeds
• ½ tsp fennel seeds
• 1 tbsp minced shallots
• 1 tbsp ground dark roast coffee
• ¼ cup cornmeal
• 1 tbsp all purpose flour
• 1 tsp caraway seeds

1. Heat 2 cups water, butter, chocolate, molasses, coffee grounds and vinegar on stove until butter and chocolate are melted. Set in refrigerator to cool. Too hot liquids will damage the yeast.Proof yeast with ½ cup water and pinch of sugar
2. Sift together flours and bran.
3. In separate bowl, add fennel, shallots, caraway and 2 cups of the mixed flours. Add chocolate mixture and yeast to the flour. Continue adding flour half a cup at a time until the mixture pulls away from the mixing bowl.
4. Knead until mixture is springy yet dense. Place in oiled bowl and let proof until doubled in size (about a hour and a half).
5. Remove dough from bowl and divide into two pieces. Shape pieces into boules and dust tops with cornmeal, flour and caraway mixture. Let rest for 45 minutes
   
6. Preheat oven to 350 degrees. Just before baking, slash tops of loaves. Bake for 45 minutes or until dark.

Yesterday I was researching various rye bread formulas and techniques trying to come up with something I could make with what I have on hand (dark rye flour and from a sour dough culture). I was thinking of a Jewish or a German Rye. The Bread Baker's Apprentice was a little help but still didn't have a formula to go on. Several years ago a friend (he was the head baker in the first bakery I use to work at) gave me his formulas, study guides and notes from when he attended Dunwoody Institute back in the early 1960's. I pulled those formulas out and found one for a Sponge Dark Sour Rye.  Here are the results.  2 of the 3-1 1/2 # loaves.  Baked 2 tonight and will bake the 3rd in the morning.

.

     I've been hung up on this line from Tartine Bread regarding the Country Rye ever since I read it:  "Use a medium-fine grind of whole-rye flour as opposed to a course pumpernickel rye, which will yield a very different result."  And that's it, end of paragraph, end of story.  He just leaves that hanging there like I'm not going to wonder day after day just what sort of "very different result" it would yield.  Yeah... no, that won't do at all.
     It just so happens that I have a large amount of stoneground whole rye in my freezer.  I don't know where it falls on the official grind-o-meter, but judging by the big flecks of bran and the fact that it is described as "Graham" rye I'm thinking it's a ways away from medium-fine.
     I re-worked the formula a bit.  I increased the rye and all of it went into the starter.  My ww starter doesn't always react well to sudden white flour feedings, and since the numbers worked out nicely as well... why not.  I stayed pretty true to the process in the book so I won't post that here, but I will say that, since I don't own a Dutch oven of any kind, I baked on a stone and steamed according to the wet towel method described in the baguette section of the book.  This has become my steaming method of choice - simple, safe and effective.

The numbers:

The result - Yum.  A little over-proofed maybe (I cut the timing too close with the bread that went into the oven before this one) but still got a nice spring in the oven.  The crust shattered and flew when I put a knife to it.  The crumb was very light and moist with just enough sourdough spring.  The flavor was very well balanced.  Caveat: I've never baked a light rye like this so I don't really have much basis for comparison, but I could eat this all day long.

So, was it a very different result?  I don't think I care so much anymore, I'm too busy devouring this bread!
This one I will be baking again.

Marcus

This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

• 300 g Cold water
• 100 g 5-grain
• 100 g Stale rye bread
• 100 g Sourdough (click for my recipe)
• 5 g Fresh active yeast
• 10 g Sea salt
• 200 g Whole rye flour
• 200 g Graham flour

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