090602 My First Sourdough Rye Bread - Water Roux Starter Method
This is my first baking project using rye flour. It is a sourdough bread made with 20% rye flour, which was all used to make the water roux starter. There are three objectives of this project:
- Practicing scoring techniques learned from David, in preparation for making his high hydration baguettes.
- Testing the vitality of my starter which was fed differently than before. This starter was immediately returned to the fridge after given a 1:2:2 feeding. I wanted to compare the activities of this starter to the ones that were refreshed several times.
- Observing the effects of water roux starter in artisan breads.
I made three slashes, two according to David's instructions and the last one as a control and was done by the way that I'd been doing before. The results were dramatically different. The ones done following David's method were the pretty ones that I've always been envious of.
My starters performed similarly even though they were fed differently. By adopting the 'immediately back to the fridge' methodology, I will be relieved of the workload of feeding and minimizing waste of flours.
This crumb was softer and less chewy compared to the boules I've made. Breads made with water roux starter normally have a longer keeping time. However, this feature has become less important as I have frozen my breads as soon as they cool.
|B -||bread flour||80||=||160||King Arthur|
|R -||rye flour||20||=||40||Whole Foods bulk|
|S -||salt||1.7||=||3.4||Kirkland sea salt|
|1||Dissolve S in W.|
|2||Mix R in 1|
|3||Heat up 2 either on stove (keep stirring) or in microwave (stir halfway) to 65C / 149F|
|COOL AT LEAST TO ROOM TEMPERATURE before use|
|4||Mix 3, B and SD until just incorporated|
|5||Autolyze 20 minutes|
|6||S&F 4-6 times, round up every time|
|7||Dough in fridge overnight|
|8||Dough out of fridge|
|S&F 4-6 times, round up every time, last 2 times shaped into a bartard|
|9||Final proof on canvas|
|Yippee went to sleep and left the dough out in a warm kitchen for 5 hours|
|10||Preheat oven to 550F|
|Lower oven temperature to 500 for the first 20 minutes|
|460 for the last 10 minutes|
|Leave loaf in the turned off oven for 10 more minutes with door ajar|