My first sourdough rye bread: undercooked
Sticky inside. I cooked it 30 min @ 180 then 10 more min @ 180 then 10 min @ 200 but still not enough. I'll try 45min @ 200 next time.
Sticky inside. I cooked it 30 min @ 180 then 10 more min @ 180 then 10 min @ 200 but still not enough. I'll try 45min @ 200 next time.
Now that I have discovered a good source of Montreal smoked meat in town, I determined to do the deli rye from Peter Reinhart's, "Bread Baker's Apprentice." I have baked this recipe often, but this was the first time I built a fully rye starter. My previous starters were a wheat/rye mix. this time I starting from my mother, I fed with rye flour four times over three days and for the fourth and final feed added the sauteed yellow onions. After a few hours it was time to mix and bake.
I proofed the loaf seam side down in a round banneton and baked seam side up. The way the loaf kind of blew apart on top points to some deficiency in my seam sealing. As always this is a work in progress, stepping back to a method of baking I haven't done in two or so years.
Starting the oven at 400F, I then turned the oven down to 375F for 20 minutes with steam and finished at 350F for 20 minutes no steam. The resulting loaf was delicious with a soft crumb. Perfect for pile it on smoked meat sandwiches!
Though I halved Peter's original recipe, I ended up using a higher percentage of starter than the original -- 180 vs 164 grams. The only thing I would change next time I bake this is to make sure the onions are cut to a uniformly small dice. A little sloppy on my dicing, I had a few more larger chunks than I would like. Great recipe GREAT bread!
Happy baking, Ski
ISO an overnight rise cinnamon roll that can be baked direct from refrigerator. If anyone has worked out such a schedule, I'd love to hear about it. TIA.
Hi there,
I am in the process of starting up a new bagel business. I have finally moved into the kitchen and now have access to a 4 deck rotating oven. I have the recipe down and process, but the only thing holding me back at the moment are the onion toppings!
I use dry minced onions. I have tried rehydrating them, cooking them normally, and spraying them down with water before they go in. I cook at 475 degrees and they always seem to burn. This has been driving me insane and cannot figure out how to get them to not burn. I have tried bagel boards but with this oven and just being me in the kitchen, it is not possible to do it all myself and cook volume, so I bake them on sheet pans.
When I rehydrate the onions, after I boil them, they do not stick to the bagel at all. Does anyone have any recommendations on cooking bagels with onions? It would be greatly appreciated :)
Thanks in advance!
Is Bob's Red Mill DARK Rye really dark rye? The Hodgson Mills Rye looks like it has darker flakes.
But, I am not sure if that is what I should look for. I have read so many posts on dark rye, but I still don't know if either of these flours are truly dark rye. Any thoughts?
I've been wanting to try baking these for quite some time now and finally managed to do it. Unlike NY style bagels these are not boiled, but rather baked and dipped in a sweet pomegranate molasses and sesame seed mixture which gives these bagels a very unique flavor. I converted a recipe using instant yeast to sourdough I found in The Palestinian Table by Reem Kassis. My mother starter is kept at 66% hydration so if yours is different you can adjust accordingly.
I have never eaten the authentic Jerusalem Bagels so I have nothing to compare them to, but I do have to say they were pretty awesome especially eating one a few minutes after baking. The sesame seed pomegranate topping mixture really gives these a unique flavor and they were also great the next day re-heated or toasted with some butter or cream cheese.
Please note, the sesame topping amounts listed made almost double of what is needed for this amount of dough. You can easily cut it in half unless you are making a larger amount of dough.
Here are the Zip files for the above BreadStorm files.
For Topping:
75 grams Sesame Seeds
18 grams Pomegranate Molasses
19 grams Hot Water
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I used my proofer set at 83 degrees and it took about 4 hours. You can use it immediately in the final dough or let it sit in your refrigerator overnight.
Main Dough Procedure
Mix the flours and the milk for about 1 minute. Let the rough dough sit for about 20 minutes. Next add the levain, baking powder, sugar and salt and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours (or 1 hour if using a proofer set at 78 degrees). Prepare the topping while you are waiting for the dough to come to room temperature.
Mix the seeds, pomegranate molasses with the hot water in a shallow baking dish that is around 1 1/2 qt/1,5L oval size or square. Make sure the seeds are nice and damp but not clumpy. You can add some more water if necessary.
When the dough is ready, divide into 6 equal pieces and form each one into a ball. Poke a hole through the middle and stretch the dough outward to create an oval ring about 6" long. Try to use your fingers and make the whole as large as you can. Let the bagels rest on a baking sheet with parchment paper for around 1 hour until they are getting nice and puffy.
While they are resting, preheat your oven to 425 degrees Fahrenheit.
When ready to bake, dip each bagel into the seed mixture and press top of each so they stick and cover the entire surface. Try to pull the dough a bit more and make the hole larger if possible. Place the bagels onto the baking sheet and let them rest for around 15-20 minutes. The original recipe did not use any steam, but I always like to, and recommend you do the same.
Bake the bagels with steam, for 15-20 minutes until they are nice and brown. Remove the and place on a cooling rack. Eat them when they are still warm and enjoy!
This loaf was partly inspired by the tempering technique in Indian cooking. The aroma of spices blooming in hot oil is notably different from that of dry toasting spices. This makes sense: we all know the flavor of spices is oil-soluble :)
Spiced Walnuts SD with 50% Sprouted White Wheat & Rye
Dough flour (all freshly milled):
120g 40% Whole white wheat flour
90g 30% Sprouted white wheat flour
60g 20% Sprouted rye flour
30g 10% Whole rye flour
For leaven:
16g 5.33% Starter
32g 10.7% Bran sifted from dough flour
32g 10.7% Water
For dough:
268g 89.3% Dough flour excluding flour for leaven
150g 50% Whey
88g 29.3% Water
80g 26.7% Leaven
5g 1.67% Salt
Add-ins:
-g -% Mixed whole spices (1 tsp coriander seeds, 1/2 tsp each of cumin seeds and black peppercorns)
30g 10% Raw walnuts
-g -% 1/2 tsp cooking fat (I used ghee)
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308g 100% Whole grain
278g 90.3% Total hydration
Sift out the bran from dough flour, reserve 32 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Prepare the ingredients under add-ins. Heat the fat of choice in a pan, put in the whole spices when it is warm-hot. When they start to smell fragrant, turn the heat to low and mix the raw walnuts in. Keep on stirring the mixture until the walnuts are toasted. Set the mixture aside until needed.
Combine all leaven ingredients and let sit until doubled, around 4.5 hours (21°C).
Roughly combine all dough ingredients except for the salt and let it ferment for 20 minutes. Fold in the salt and ferment for 20 minutes. Knead in the add-ins and proof for 3 hours 20 minutes longer.
Preshape the dough and let it rest for 40 minutes. Shape the dough then put in into a banneton. Retard for 10 hours.
Remove the dough from the fridge and let it warm up for 30 minutes. Preheat the oven at 250°C/482°F. Score and spritz the dough then bake at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
I got fair oven-spring for this loaf and it didn’t spread much in the oven. This was probably due to the addition of whole rye, which is known to be less prone to spreading. The crust is quite crispy and browned pretty well, likely attributed to the sugar from the sprouted grains.
Once again, I cut into the loaf way earlier than I should… Can you blame me though? I’m not one who can resist the aroma of toasty walnuts, warming spices and malty grains, well, at least not for long. Sweetness dominates the flavor at the beginning, yet sourness slowly emerges as one keeps swallowing. I prefer to use whole spices rather than ground spices since I can keep getting surprising pops of flavors with different bites this way.
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Sichuan fish fillets & silken tofu, Pressure cooked pork knuckle & peanuts in a Chinese fermented red bean curd sauce, and oyster sauce braised enoki mushrooms served over choy sum
Homemade samosas, cholar dal, tandoori salmon & chicken drumsticks, sautéed spinach, red peppers and mushrooms, and spiced basmati rice
It was time to clean out a few items from the pantry and the fridge. I found two kinds of feta, three kinds of olives, sun-dried tomatoes and roasted peppers, both in oil. So this recipe was created with the help of Cathy’s (nmygarden) recipe from last March. http://www.thefreshloaf.com/node/55587/happy-baker
A couple of things to note: The bran from the durum and the rye was soaked for a couple of days using some water from the main dough and olive oil drained from the peppers and sun-dried tomatoes was added.
Recipe
Makes 3 loaves
300 g of durum berries
50 g of rye berries
700 g of unbleached flour
725 g of filtered water (divided into 675 g and 75 g)
10 g Old Bay seasoning
15 g Pink Himalayan salt
250 g levain (procedure is in recipe and will need additional wholewheat flour and unbleached flour)
Add-ins
141 g of mixed olives (50 g Kalamata, 46 g Manzanilla and 45 g Black- sliced and pitted)
66 g Feta
42 g Sun-dried Tomatoes in oil
45 g Roasted yellow and red peppers in oil
25 g of oil from the sun-dried tomatoes and the roasted peppers
Two nights before:
The afternoon before:
The night before:
Dough making day:
Baking Day
I included a before and and an after proofing shot so they can be compared. This was after 9 hours. A small but definite rise.
Sheila Dillon finds out why sourdough bread is undergoing a major revival. It is the world's oldest leaven bread dating back to Ancient Egypt and it is now experiencing a renaissance. Baker Dan de Gustibus explains how the bread is made from a sourdough starter, a mixture of flour and water which is left to ferment until wild yeasts and bacteria start breeding. But there are many myths around this sourdough starter - bakers compete over who can trace back the oldest lineage. Yeast technologist Dr Bill Simpson debunks these myths to explain the truth behind how sourdough works. And food historian Erica Peters explains why she thinks the famous San Francisco sourdough isn't linked to the Californian Gold Rush, despite its claims. Presenter by Sheila Dillon and produced by Emma Weatherill.