The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye sourdough

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LindyD's picture

To toast or not to toast? That is the question.

April 28, 2009 - 8:31am -- LindyD

I plan to start Hamelman’s five grain sourdough rye tonight, now that my KAF order arrived and I have high gluten flour.

While the recipe doesn’t call for it, have any of you who have  baked this bread toasted the sunflower seeds before making the soaker?  

Any reason not to?

xaipete's picture

Leader's Méteils au bleu

April 2, 2009 - 4:08pm -- xaipete

Since I'm not having any luck with making rye chops, I'm going to try Leader's Little Blue Cheese Rye Loaves from Local Breads. I see some discussion about this bread from a couple of years ago. Are there typos in Leader's recipes or just typos in posts for his recipes. I read something about Mini Oven and a red pen. Mini, if you could help me out here, I would appreciate it.


Thanks,


Pamela

gmask1's picture
gmask1

Here's my attempts from last night and this morning - Rye Loaves 8 (back two loaves) and 9 (front two loaves) by my journals reckoning.

During the oven bake, Rye Loaf 9 used the tenting method suggested by Mini Oven in a comment on my previous blog entry, and has produced a nicely rounded loaf top, with no tearing save the score line across the top. Rye Loaf 8 is my previously method (ie. putting the pans in the oven, and nothing else), and is the more... erm... 'rustic' looking style. The loaves are the same size as previous attempts, so I expect the interior will be much the same. Rye Loaf 9 is a bit smaller, however I put that down to the dough fermenting right over the top of the mixing bowl, and into a generous puddle beside it!

I was absolutely dumbstruck by the differences between the two bakings - same dough, same temperature and baking time (about 75 minutes at 180C - 356F), same internal temperature at the end (200F - 93C). Both loaves looked totally unremarkable after proofing - neither showed great amounts of rising, nor had the scoring been pulled apart. In my eyes, the proofing time of about 2 hours had little visible effect on the loaves. Once in the oven though... that's when they took off.

Now that I have a better understanding of creating a less manic looking loaf, my next experiment... what kind of seeds (sesame, poppy, etc.) would go well on top of the loaf! Any suggestions are always appreciated.

 

gmask1's picture
gmask1

Well, I took all of your comments with me to the kitchen, and turned out the loaves you see below: 

Not too dissimilar from my previous attempt, however I did note some differences:

- They're hard to make out, but you might be able to spot the holes in the top of the left loaf where I tried to dock each of the loaves using suggestions on my last blog entry (this was done prior to proofing). I didn't have a pencil handy, but I did have a chopstick, and used it to make half-inch or so holes along the top of the loaves. The dough was still pretty sticky and clung to the chopstick, so I'm unsure whether they had any lasting effect, or if they just closed up again during proofing. The loafs tore along the side as you can see.

- The fermentation times were changed, in the order of 12 hours for the first rise, then about 18 for the second (including 9 hours at room temperature, 8 hours in the fridge while I was at work, and 1 hour returning to room temperature). Proofing was two hours. The final loaves are not nearly as tangy as my previous attempt, and taste much more like the loaves we buy from the grocery (the word that came to mind was 'mainstream', but I'm not sure that's appropriate!).

- On the suggestion of a friend at work, I used a spray bottle to moisten the top of the loaves immediately prior to loading them in the oven. The resulting crust is much softer than the previous attempt, and not as chewy. I'm not sure if there's a direct link there, but it certainly seems that way. 

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