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seeded rye bread

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Nickisafoodie's picture
Nickisafoodie

Sourdough Rye with Seeds – cast iron bake


First, thanks to Eric Hanner for this post providing inspiration to explore covered cast iron cooking recently:  http://www.thefreshloaf.com/node/21006/my-combo-cooker-experiment.  This is my second bake with cast iron and I like the results!  Flavor and texture were awesome!


I already owned a 5 qt Wagner Dutch oven with a glass lid that has been in the family as long as I can remember.  The diameter is the same as the 3 qt. Lodge combi cooker - the higher capacity of the Wagner being due to taller height.  So I had vessels that would allow two similar sized loaves to be baked at once- albeit with one having glass and one having cast iron cover.  Both loaves came out identical


 


 


Sourdough Rye Recipe for two loaves (2,066gr or 2.3 lbs prior to baking)


Overall Formula:


60% bread flour (697gr)


25% fresh ground whole wheat (293gr)


10% fresh ground whole rye (114gr)


5% Oat bran (I tend to add to all of my breads for health reasons - 58gr)


23 grams sea salt


20 gr molasses (approx 2 tbs)


10 gr malted wheat powder (approx 2 tbs) – sprouted, dried and ground into flour (malted barley would substitute)


40 gr mixed seeds: Flax, charnushka/black caraway, sesame, poppy seeds (approx 4 tbs)


72% hydration ratio: 834gr water including starter build up.


 


Build Stages:


1.      Stage 1 - build rye starter (100% hydration) to 228 grams (11% of recipe).  This uses all of the rye flour.


2.      Stage 2 – add 293gr of whole wheat, 58gr oat bran, 38 gr white bread flour, all of the seeds, 389gr water.  This approximates 39% of the total formula.  When combined with Stage 1 equates to 50% of the total recipe.  Let proof 8 hours at 78° (oven off light on gets works well).


3.      6pm: incorporate remaining ingredients other than salt.  40 minute autolyse.


4.      Add salt, mix 6 minutes on low speed.


5.      Stretch and fold 3 times at 45 minute intervals.  Keep at 78° between folds.


6.      10:00 pm: Preshape loaves, rest 25 minutes, shape into final loaf and place in floured banneton (actually: $1.50 colander from the dollar store lined with a microfiber dinner napkin and lightly dusted with flour- micro fiber wicks away moisture and releases fine with modest dusting)


7.      Place in plastic bag, leave overnight in refrigerator.


8.      Preheat oven 1 hour at 500° - include Dutch ovens and lids


9.      Plop dough into hot vessels, spray with water, score, and cover.  In they go.


10.  Reduce heat to 450° after 5 minutes


11.  Remove cover after 30 minutes


12.  Baked another 5 or so minutes until internal temp is 195°.  Shut oven until internal bread temp was 202°. 


Note: While the loaves came out nice, the crust is not rock hard as Eric was striving for and as was pointed out in his post/link above.   While my crusts were not rock hard after a 30 minute cover, I am still happy with the outcome.  


Perhaps next time I will leave the temp higher and in the oven longer to see what impact that has on the crust. And not spray dough after putting into Dutch ovens?  Or perhaps shut the oven sooner and leave until 210° or so internal?  Any suggestions on that elusive crust would be appreciated!


breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to share with you my 50% rye bread with a bunch of seeds from 4/24/10.   It's got flax seeds, sunflower seeds, and pumpkin seeds.  Enjoy!


Tim




dmsnyder's picture
dmsnyder

Hansjoakim recently showed us a Flax Seed Rye Bread he baked from a formula Jeffrey Hamelman published in Modern Baking in March, 2009.

I have baked a number of Hamelman's rye breads before and a number of his breads with seeds. I have enjoyed them all. This Flax Seed Rye is a new formula that is not in Hamelman's “Bread,” however. Yet its components are all familiar to anyone who has baked the ryes and multi-grain breads from that book. The combination of a 40% Sourdough Rye and a seed and “old bread” (altus) soaker sounded like a bread I'd really enjoy.

Hamelman's published formula for this bread is scaled for commercial bakery quantities. I scaled the formula to make a single 1 kg loaf.

 

Overall Formula

 

 

Ingredients

Wt (gms)

Baker's percentage

Flour (11.7% protein)

300

60

Whole rye flour

200

40

Water

402

80.3

Salt

10

2

Instant yeast

6.5

1.3

Flax seeds

50

10

Old bread

40

8

Total (approx.)

1 Kg

201.5

 

Sourdough (rye sour)

 

 

Ingredients

Wt (gms)

Baker's percentage

Whole rye flour

200

100

Water (cool)

166

83

Rye sour

24

12

Total (approx.)

390

195

 

Method: About 16 hours before the final mix, disperse the mature sourdough culture into the cool water. Add the whole or medium rye flour, and mix until it is incorporated. Sprinkle a layer of rye on top, and cover the bowl with plastic to prevent dehydration. Ripen the sourdough at about 70°F.

Soaker

 

 

Ingredients

Wt (gms)

Baker's percentage

Flax sees

50

100

Old bread

40

80

Water (cool)

150

300

Total

240

480

Method: Make the soaker at the same time you make the sourdough. Cut the old bread into cubes, and put it into a bowl along with the flax seed. Add the water and cover overnight.

Final dough

 

Ingredients

Wt (gms)

Flour (11.7% protein)

300

Water

85.5

Salt

10

Instant yeast

6.5

Sourdough

366

Soaker

240

Total (approx.)

1 kg

 

Method

  1. Remove a portion of the sourdough to perpetuate the culture.

  2. Dissolve the sourdough in the water, mix in the soaker, then add the rest of the ingredients and mix thoroughly. The dough will be rather loose. You can adjust by adding small amounts of water or flour, but avoid adding too much flour.

  3. Mix at Speed 2 (KitchenAid) to a moderate degree of gluten development. Desired dough temperature is 78F. (This dough, which Hamelman says is “tacky” was extremely sticky for me. I suspect the dough was over-hydrated. I would be inclined to reduce the water, use a more absorbent flour or both next time. I mixed for 25 minutes. There was better than “moderate” gluten development. It was just a very wet dough.)

  4. Bulk ferment in an oiled bowl for 45-60 minutes.

  5. Transfer the dough to the board and pre-shape into a round. Let it rest while you flour your banneton and pre-heat the oven to 480F with a baking stone and your steaming method of choice in place. (Note: Hamelman suggests baking 1.5 lb loaves. I chose to make one larger loaf. Also, you could shape this bread as one or more bâtards, if you choose.)

  6. Shape the dough into a tight boule. Optionally, press the dampened smooth side of the dough into a mix of seeds (Flax seeds 45%, sesame seeds 45%, caraway seeds 10% suggested by Hamelman. I brushed the smooth side of the loaf with water and sprinkled on some caraway seeds only.)

  7. Transfer the boule to a floured banneton. If you used the optional seeds, place it with the seeded side up. If you didn't seed it, place it with the seamed side up. Cover the banneton with a kitchen towel or plasti-crap, or place it in a food-safe plastic bag.

  8. Proof the boule for 45-60 minutes. (Hamelman specifies an ambient temperature of 80F.)

  9. Pre-steam the oven. Load the loaf on your baking stone, and steam the oven again.

  10. Bake at 440F for about 40 minutes with steam for the first third of the bake. (Note: Hamelman specifies about 38 minutes for a 1.5 lb loaf. For larger round loaves, a longer bake is needed, but be prepared to lower the oven temperature as the bake progresses if the crust appears to be getting too dark. Also note that, if you shape the bread as an oval loaf, the baking time may be less than for a round loaf.) The bread is done when the internal temperature reaches 205F and the loaf gives a “hollow” sound when thumped on the bottom.

  11. Cool completely before slicing.

The "supporting cast" is a couple loaves of Susan from San Diego's "Original" favorite sourdough. My timing was a bit off. The sourdough boules needed just enough more time in the oven to result in the rye over-proofing.

The rye had only modest oven spring and has a lower profile than hansjoakim's bake. In any event, it smells delicious!

The crust was quite hard when the loaf came out of the oven. By time it had cooled, the crust was soft. I left it on the counter, wrapped in a cotton cloth for about 20 hours. By the time I sliced it, the crust had firmed up again and was chewy. The texture of the crumb is drier than I expected, given the hydration level of the dough. I wonder how much impact my long mixing had on the dough structure and mouth feel.

The flavor of the bread is like that of other 40% sourdough rye breads, which is to say very nice. There is a subtle overtone  from the flax seeds which is not as pronounced as that in some of the other 5-grain breads in "Bread." 

I am thinking of ways I might modify the formula for future bakes. For example, I might use First Clear flour rather than AP. I would make the dough drier - more like what I think Hamelman describes. I might make Hamelman's "5-grain sourdough rye" with some old bread added to the soaker. 

Thanks again, hansjoakim, for bringing this bread to our attention!

David

Submitted to Yeast Spotting

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