Just wanted to share with you all my bake from today... Lots of stuff to share. On the left side is just a sourdough bread that is similar to the Pane Casereccio di Genzano from Dan Leader's Local Breads... The other two are 90% rye breads from Hamelman's Bread. For the rye breads, I freshly hand milled organic rye berries for each of the steps using the Detmolder process. I just used my storage stiff sourdough starter to start the rye sours... The last 2 photos are some sandwiches that basically contain all my girlfriend's favorite ingredients: smoked salmon, avocado, mango, fresh mozzarella, and mesclun. Strange combo, but we learned about this combo at Le Petite Abeille in NYC... Enjoy!
Tomorrow I'll post some crumbshots of the rye bread as Hamelman recommends letting the bread rest for at least 24 hours for the crumb to stabilize...
Edit: Rye bread pics are up... We made some toast with cream cheese, smoked salmon, and herring... Yum!
90% Rye Bread (Based on Hamelman’s 90% Rye from Bread)
Rye Sour #1
26g Organic Rye Berries (freshly ground)
24g Firm Sourdough Starter (60% hydration)
Rye Sour #2
200g Organic Rye Berries (freshly ground)
50g Rye Sour #1
Rye Sour #3
290g Organic Rye Berries (freshly ground)
226g Rye Sour #2
580g Organic Rye Berries (freshly ground)
110g Bread Flour
20g Kosher Salt
1 tsp ADY
806g Rye Sour #2
Evening of Day 1
6:50pm – Measure out ingredients for Rye Sour #1, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.
11:50pm - Measure out ingredients for Rye Sour #2, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.
Morning of Day 2
8:30am - Measure out ingredients for Rye Sour #3, grind rye berries, mix all in bowl, cover with plastic wrap, rest on counter.
11:45am - Measure out ingredients for final dough, grind rye berries, mix all in bowl with wooden spoon. Do not touch this dough with your hands. Just mix it well, and smooth it over with a wet spoon. Cover with plastic wrap, rest on counter. For 30 minutes.
12:15pm – Divide into 2 equal pieces. Flour your work surface, shape into boule, place into linen lined banneton seam side down. Proof for 1 hour. Place 2 stones in oven on different levels, along with seam pan. Preheat to 550F with convection.
1:15pm – Turn boules out onto lightly floured peel, dock if desired with chopstick or skewer, place in oven directly on stone. When all loaves are in, add 1 cup of water to steam pan, close door, turn oven down to 480F, no convection, bake for 10 minutes. After 10 minutes, rotate loaves, turn oven down to 410F. Bake for another 60 minutes, rotating and switching loaves between stones halfway through. Loaves are done when internal temp reaches 210F. Cool loaves completely and let rest for 24 to 36 hrs before cutting.
Notes: I did not go through the 15-24hr fermentation for rye sour build #2 as per Hamelman's instructions. My attempt was not very sour tasting, which for me is good. Also, I should have let the loaf rest for the full 24 hrs before cutting. It was a little gummy, but this was quickly resolved by toasting... Also, I have the small iron hand crank mill that Gerard Rubaud uses to grind...