The Fresh Loaf

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JonnyP's picture

Mixer help needed for Polish Country rye

November 18, 2011 - 3:05pm -- JonnyP

Background:  I have made over 100 loaves, mostly using the sourdough "no-knead" meathod.  Now I have a 300W Kitchen Aid mixer on loan.  I have tried the following recipe several times:  http://www.lkphd.com/baking/2010/7/8/polish-country-rye-bread.html

My problem: gluten never seems to develop to anything even remotely like a "windowpane."  Worse still, after just 2 minutes in the mixer, the dough starts to break down, and become progressively more soupy

 

 

loydb's picture
loydb

This was inspired by Franko's 25% Sour Rye with Toasted Seeds. I followed his recipe with the following alterations:

  • Instead of AP flour, I milled 45% hard red wheat, 45% hard white wheat, and 10% rye, then sifted the results to a final extraction of 85%.
  • That said, I ended up adding an extra 1/2 cup of KA BF during kneading to get the stickiness under control 
  • After the final stretch-and-fold, I let the final dough proof for another two hours, then refrigerated overnight 
  • This morning I took it out of the fridge, let it warm for two hours, shaped, and then let proof for 3.5 hours in a banneton

It's cooling now, I'll taste this evening!

 

cranbo's picture

Opinion on a few flours?

November 1, 2011 - 1:19am -- cranbo
Forums: 

So I've made a connection thru a local restaurant that should help me get access to bulk flours. I'm definitely going to buy 1 50lb bag of GM Harvest King Flour, but I'm interested on any opinions on the following flours:

  • Giusto All Purpose Enriched Unbleached Flour
  • Pendleton Power high-gluten
  • GM Rye Flour

Any feedback appreciated, thanks in advance folks. 

loydb's picture
loydb

Much like the planets, my need to refresh my 100% rye starter aligned with the arrival of Inside the Jewish Bakery. I've tried to do a 'traditional' yeasted rye in the past using commercial flour, but the results weren't particularly great, and neither my wife nor I like whole caraway seeds. When I read the recipe for the Old School Jewish Deli Rye, and saw the ground-up caraway, a little light went on, and I knew that was going to be my first bake from the book.

My home-cultured rye starter is kept at 100% hydration (and I'm pretty sure can be used as superglue in an emergency). It had been 11 days since it had been fed, so I started out with 1.5 ounces I turned into 4.5 overnight, then turned that into the 21 oz needed for the preferment with another step up and overnight fermentation.

I followed the recipe with the these alterations:

  • 0.5 teaspoon caramel coloring
  • 1.5 oz of the final flour was blue cornmeal left over from last night (see Blue Corn Cornbread)
  • The remaining flour was a 50/50 mix of hard red and hard white wheat. I sifted it to 85% extraction (#30 seive) then re-milled and re-sifted the bran, giving me a final extraction of 93% WW at a fine texture.
  • I didn't add any yeast. Instead, it got a 4.5 hour bulk fermentation and a 2.25 hour final proof
  • I made four miniloaves (plus a large roll)

The result is a crunchy exterior with a great caraway nose that enhances the subtle caraway taste. After chewing for a few seconds, the sour hits with the best flavor expression I've gotten out of this particular starter. This one is definitely going to go into my regular rotation.

Thanks for a great book guys!

 

Salilah's picture
Salilah

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

Salilah's picture
Salilah

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...

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